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Spanish Shrimp

The aroma of this dish will attract your family to the table. Serve the colorful entrée over rice—perhaps topped with a dollop of fat-free sour cream—so you can enjoy every bit of the sauce.

Recipe information

  • Yield

    serves 4, 1 1/4 cups per serving

Ingredients

1

1/2 tablespoons olive oil

3

cups frozen red, yellow, and green bell pepper strips or 1 medium red bell pepper, 1 medium yellow bell pepper, and 1 medium green bell pepper, cut into 1-inch strips

2

medium yellow or white onions (Spanish preferred), each cut into eighths

1

teaspoon bottled chopped garlic or 2 medium garlic cloves, chopped

8

ounces raw medium shrimp, peeled, rinsed and patted dry

1

/4 cup lime juice

1

tablespoon snipped fresh cilantro

1

/4 teaspoon crushed red pepper flakes, or to taste

Need to make a substitution?

Preparation

  1. Step 1

    In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the bell peppers, onions, and garlic for 15 minutes, stirring occasionally.

    Step 2

    Stir in the remaining ingredients. Cook for 7 to 8 minutes, or until the shrimp turns pink, stirring frequently.

  2. nutrition information

    Step 3

    (Per Serving)

    Step 4

    Calories: 135

    Step 5

    Total Fat: 5.0g

    Step 6

    Saturated: 1.0g

    Step 7

    Trans: 0.0g

    Step 8

    Polyunsaturated: 0.5g

    Step 9

    Monounsaturated: 3.5g

    Step 10

    Cholesterol: 84mg

    Step 11

    Sodium: 105mg

    Step 12

    Carbohydrates: 12g

    Step 13

    Fiber: 2g

    Step 14

    Sugars: 8g

    Step 15

    Protein: 10g

    Step 16

    Dietary Exchanges

    Step 17

    2 Vegetable

    Step 18

    1 1/2 Lean Meat

American Heart Association Quick & Easy Meals
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