Margarita Shrimp Stir-Fry

Turn frozen margarita mix into a mouth-watering marinade for shrimp.

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Servings 2

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ingredients 9
Prep Time 15 min
Total Time 45 min

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

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Directions

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

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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; 7%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 0g 0% ),
Cholesterol: 175mg; 175%;
Sodium: 860mg; 860%;
Total Carbohydrate: 59g; 59%
(Dietary Fiber 2g 2% Sugars 10g 10% ),
Protein: 22g; 22%

% Daily Value*:

Vitamin A: 45%;
Vitamin C: 70%;
Calcium: 6%;
Iron: 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;