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Margarita Shrimp Stir-Fry

(2)
  0 reviews
  • 15 min prep time
  • 45 min total time
  • 9 ingredients
  • 2 servings
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Turn frozen margarita mix into a mouth-watering marinade for shrimp.

Ingredients

1/2
cup frozen (thawed) margarita mix
1
teaspoon grated lime peel
1/2
lb uncooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
1
tablespoon butter or margarine
1/2
medium green bell pepper, cut into thin strips
1/2
medium red bell pepper, cut into thin strips
1
tablespoon finely chopped cilantro
1
cup uncooked instant white rice
1
cup water

Steps

  • 1 In small bowl, stir margarita mix and lime peel. Reserve 2 tablespoons mixture. Add shrimp to remaining mixture; toss to coat. Cover and refrigerate 30 minutes.
  • 2 In 10-inch nonstick skillet, melt butter over medium-high heat. Cook green and red bell peppers in butter 2 to 4 minutes, stirring occasionally, until crisp-tender.
  • 3 Remove shrimp from marinade; discard marinade. Stir shrimp into mixture in skillet. Cook 1 to 2 minutes, stirring occasionally, until shrimp are pink and firm. Stir in reserved 2 tablespoons sauce and the cilantro. Cook until heated through.
  • 4 Meanwhile, cook rice in water as directed on package. Serve stir-fry over rice.
  • 1 In small bowl, stir margarita mix and lime peel. Reserve 2 tablespoons mixture. Add shrimp to remaining mixture; toss to coat. Cover and refrigerate 30 minutes.
  • 2 In 10-inch nonstick skillet, melt butter over medium-high heat. Cook green and red bell peppers in butter 2 to 4 minutes, stirring occasionally, until crisp-tender.
  • 3 Remove shrimp from marinade; discard marinade. Stir shrimp into mixture in skillet. Cook 1 to 2 minutes, stirring occasionally, until shrimp are pink and firm. Stir in reserved 2 tablespoons sauce and the cilantro. Cook until heated through.
  • 4 Meanwhile, cook rice in water as directed on package. Serve stir-fry over rice.

Expert Tips

Chicken is a great substitute for the shrimp in this recipe. Use 1/2 pound of boneless skinless chicken breasts, cut into 1-inch pieces.

Try basmati or jasmine rice with this stir-fry. Start the rice before you start cooking the peppers, preparing as directed on the package.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
Calories from Fat
70
% Daily Value
Total Fat
7g
11%
Saturated Fat
3 1/2g
16%
Trans Fat
0g
0%
Cholesterol
175mg
59%
Sodium
860mg
36%
Total Carbohydrate
59g
20%
Dietary Fiber
2g
7%
Sugars
10g
10%
Protein
22g
22%
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
70%
70%
Calcium
6%
6%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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