Smart Mexican-Inspired Shrimp Skillet

Very High Fibre

Quick

Under 50g of Carbs

with Guacamole

5 min

Difficulty: 2/3

Mexican

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount. Ingredients: Shrimp • Zucchini • Green pepper • Roma tomatoes • Red onion • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Cilantro • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Shrimp

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Utensils

Measuring Spoons

Strainer

Large Bowl

Small Bowl

Large Non-Stick Pan

Tags

Very High Fibre

Dinner-bowls

Quick

Under 50g of Carbs

Under 650 Calories

Latin-american-faves

Ingredients

Shrimp

285 g

Guacamole

3 tbsp

Cilantro

7 g

Zucchini

1 unit(s)

Green Bell Pepper

1 unit(s)

Tomato

2 unit(s)

Mexican Seasoning

8 g

Red Onion

1 unit(s)

White Wine Vinegar

0.5 tbsp

Garlic Salt

4 g

Pepper

0.125 tsp

Sugar

0.25 tsp

Oil

2 tbsp

Preparation

Before starting, wash and dry all produce.
Core, then cut pepper into 1/2-inch pieces.
Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
Cut tomatoes into 1/4-inch pieces.
Roughly chop cilantro.
Peel, then cut onion into 1/2-inch pieces.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
Season with pepper, half the Mexican Seasoning and 1/4 tsp (1/2 tsp) garlic salt.

Heat a large non-stick pan over medium-high.
When the pan is hot, add 1 tbsp (2 tbsp) oil, then peppers, onions and zucchini. Cook for 5-6 min, stirring occasionally, until tender-crisp.
Add remaining Mexican Seasoning and 1/2 tsp (1 tsp) garlic salt. Cook for 1 min, stirring occasionally, until veggies are coated.
Season with pepper.
Transfer veggies to a large bowl, then cover to keep warm.

To the same pan, add 1 tbsp (2 tbsp) oil, then shrimp.
Cook for 3-4 min, stirring occasionally, until shrimp just turn pink.**

Meanwhile, in a small bowl, add tomatoes, vinegar, half the cilantro, remaining garlic salt and 1/4 tsp (1/2 tsp) sugar. Season with pepper, then stir to combine.