with Guacamole
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount. Ingredients: Shrimp • Zucchini • Green pepper • Roma tomatoes • Red onion • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Cilantro • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Shrimp
285 g
Guacamole
3 tbsp
Cilantro
7 g
Zucchini
1 unit(s)
Green Bell Pepper
1 unit(s)
Tomato
2 unit(s)
Mexican Seasoning
8 g
Red Onion
1 unit(s)
White Wine Vinegar
0.5 tbsp
Garlic Salt
4 g
Pepper*
0.125 tsp
Sugar*
0.25 tsp
Oil*
2 tbsp
- 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.
- Cut tomatoes into 1/4-inch pieces.
- Roughly chop cilantro.
- Peel, then cut onion into 1/2-inch pieces.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Season with pepper, half the Mexican Seasoning and 1/4 tsp (1/2 tsp) garlic salt.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then peppers, onions and zucchini. Cook for 5-6 min, stirring occasionally, until tender-crisp.
- Add remaining Mexican Seasoning and 1/2 tsp (1 tsp) garlic salt. Cook for 1 min, stirring occasionally, until veggies are coated.
- Season with pepper.
- Transfer veggies to a large bowl, then cover to keep warm.
- To the same pan, add 1 tbsp (2 tbsp) oil, then shrimp.
- Cook for 3-4 min, stirring occasionally, until shrimp just turn pink.**
- Meanwhile, in a small bowl, add tomatoes, vinegar, half the cilantro, remaining garlic salt and 1/4 tsp (1/2 tsp) sugar. Season with pepper, then stir to combine.
- Divide veggies between bowls, then top with shrimp.
- Spoon salsa and guacamole over top.
- Sprinkle with remaining cilantro.
350
kcal
Calories
20
g
Fat
2.5
g
Saturated Fat
23
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
24
g
Protein
180
mg
Cholesterol
1740
mg
Sodium
0
g
Trans Fat
1000
mg
Potassium
150
mg
Calcium
2
mg
Iron
