1 large green bell pepper – cut into thin slices
1 large red bell pepper – cut into thin slices
1 large white onion – cut into thin slices
1 tsp. salt
3 TBS Canola or olive oil
3 garlic cloves – minced
1 pound shrimp – peeled and deveined
1 medium lime – juiced (about 2 TBS)
¼ cup chopped cilantro
Heat a large skillet until hot. Add 2 TBS oil and swirl in pan. Add the peppers and onions and cook, stirring occasionally, until veggies are soft but still crisp. This should take about 8 to 10 minutes. Do not overcook the vegetables and make them soggy. Add the salt and mix. Set the veggies aside.
Add the remaining oil to the skillet. Add the garlic and cook for a couple of minutes. Add the shrimp, lime juice and chopped cilantro and mix well. Cook until the shrimp starts turning pink – about 4 to 5 minutes. Do not overcook the shrimp as it will make it rubbery. Return the veggies to the skillet and heat through.
Serve with heated tortillas, red rice, refried beans, pico de gallo and chunky guacamole. Enjoy!
1/6th w/o tortillas or condiments – CALORIES 174.01.; FAT 10.08 grs (sat 0.77; mono 5.8; poly 2.68); PROTEIN 11.72 grs ; FIBER 1.48 grs; CARBS 9.33 grs; CHOLESTEROL 95.24 mg; IRON 0.90 mg; SODIUM 826.55 mg; CALCIUM 77.38mg
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