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Mexican Shrimp Skillet
with Avocado Salsa
A skillet of delight awaits with flavours of Mexican spices, fresh cilantro and creamy avocado salsa! Pepper and zucchini hash round out this perfect meal that's on the lighter side!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/Crustacé)
1 unit
Avocado
7 g
Cilantro
200 g
Zucchini
200 g
Green Bell Pepper
113 g
Baby Tomatoes
1 tbsp
Mexican Seasoning
113 g
Red Onion
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.
Core, then cut pepper into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/2-inch half-moons. Halve tomatoes. Roughly chop cilantro. Peel, then cut onion into 1/2-inch pieces. Drain and rinse shrimp, then pat dry with paper towels. Season with salt, pepper and half the Mexican Seasoning.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers, onions and zucchini. Cook, stirring occasionally, until tender-crisp, 5-6 min. Add remaining Mexican Seasoning. Stir occasionally, until coated, 1 min. Season with salt and pepper. Transfer to a large bowl and cover to keep warm.
Add 1 tbsp oil (dbl for 4 ppl), then shrimp to the same pan. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.**
While the shrimp cook, peel, core, then cut avocado into 1/4-inch pieces. Add tomatoes, avocado, vinegar, 1/4 tsp sugar (dbl for 4 ppl) and half the cilantro to a small bowl. Stir to combine. Season with salt and pepper.
Divide the Mexican spiced veggies between bowls and top with shrimp. Spoon avocado salsa over top. Sprinkle with remaining cilantro.
