This delicious Mexican Shrimp dish is made with saucy Chipotle shrimp served over a bed of corn, zucchini, and red onions, and served with a side of avocado.
1small yellow onion, diced
2garlic cloves, minced
114.5-ouncecan fire roasted diced tomatoes
1/4cupcup chopped cilantro, plus more for garnish
1tbspchopped chipotle in adobo
1tspkosher salt, divided
2cupscorn kernels (from 2 medium ears of corn)
2medium (8-ounce) zucchini, cut into 1-inch pieces
1/2medium red onion, halved and cut into wedges
Freshly ground black pepper, to taste
Juice from ½ lime
1poundlarge peeled and deveined shrimp
4ouncesavocado (from 1 small Hass), sliced
In a medium skillet over medium-high heat, add the olive oil, sauté the yellow onion for 3-4 minutes or until translucent. Add the garlic and sauté 30 seconds more.
Transfer to a blender with the tomatoes, cilantro, chipotle in adobo, brown sugar and ½ a teaspoon salt.
In the skillet, add the butter and allow to melt. Add the corn, zucchini, red onion, garlic powder, oregano, ½ teaspoon salt and pepper. Sauté until softened and browned on the edges, stirring occasionally, about 8 minutes. Transfer to a serving platter and squeeze lime juice over the top.
Transfer the sauce from the blender to the skillet and add the shrimp. Coat the shrimp with the sauce and allow them to cook in the sauce until cooked through and sauce has thickened a bit, about 5 minutes.
To serve: Pour the shrimp and sauce over the top of the veggies and garnish avocado and cilantro.
Serving: 4ounces shrimp and 1/4 of the veggies, Calories: 281kcal, Carbohydrates: 26g, Protein: 25g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 143mg, Sodium: 746mg, Fiber: 6g, Sugar: 10g
Blue Smart Points: 3
Green Smart Points: 6
Purple Smart Points: 3
Points +: 7
Printed from Skinnytaste: https://www.skinnytaste.com/mexican-shrimp-diablo/