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
Preparation
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.
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
