Southwestern Shrimp

Monday, February 27, 2012

The great thing about shrimp is that they're quick and easy to cook. The biggest mistake people make is to overcook them so that they turn out tough and rubbery. Enjoy this southwestern shrimp dish with a side dish of rice.


  • 1 pound medium shrimp, peeled, deveined, tail on
  • 1 tsp chili powder
  • 1 tsp cumin
  • Juice of 1 large lime
  • 1 medium red onion, chopped (about 1 1/2 cups)
  • 1 jalapeno pepper, finely chopped (about 2 tbsp)
  • 2 medium tomatoes (about 6 ounces), chopped
  • 1/4 cup freshly chopped cilantro


Place shrimp in a medium bowl. Sprinkle chili powder and cumin over them; add lime juice. Stir well, cover and refrigerate for 15 minutes.

Coat a large nonstick skillet with nonstick cooking spray. Saute onions and jalapeno over medium heat until onions are softened—about 2-3 minutes. Add shrimp, chopped tomato and cilantro. Cook shrimp for three minutes, until pink and opaque, turning them occasionally. Serve over hot whole-grain rice.

Serves 4.

Per Serving: Calories 162, Calories from Fat 22, Total Fat 2.4g (0.4g), Cholesterol 170mg, Sodium 183mg, Carbohydrate 10.5g, Fiber 2.2g, Protein 24.5g

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