Margarita Shrimp Stir-Fry

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  • 15 min prep time
  • 45 min total time
  • 9 ingredients
  • 2 servings

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

Directions

  1. 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. 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. 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. 4 Meanwhile, cook rice in water as directed on package. Serve stir-fry over rice.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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