Southwestern Stir Fried Shrimp Recipes
SOUTHWESTERN STIR-FRIED SHRIMP
Bring a little of the southwest to your dinner table with this sassy shrimp and pepper stir-fry.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- In medium glass or plastic bowl, mix lime juice, cornstarch, cumin, salt and black pepper. Stir in shrimp. Cover and refrigerate 1 hour.
- Heat 12-inch nonstick skillet over medium heat. Add yellow and red bell peppers, onion, broth, garlic, red pepper and cilantro; cook and stir 2 minutes. Add shrimp mixture; cook and stir 3 to 4 minutes or until shrimp are pink and firm.
Nutrition Facts : Calories 90, Carbohydrate 8 g, Cholesterol 110 mg, Fiber 1 g, Protein 13 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 5 g, TransFat 0 g
SOUTHWESTERN FRIED RICE
This speedy skillet supper from Marcia Lee of Dewitt, New York combines tender cubes of chicken with a variety of vegetables, rice, salsa and seasoning. Try pairing her entree with refried beans or corn bread for fun fiesta fare.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute the chicken, corn, green pepper and onion in oil until chicken juices run clear. Stir in the broth, salsa, chili powder and cayenne; bring to a boil. Add the rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese; cover and let stand for 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 278 calories, Fat 6g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 446mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
LOW CARB SOUTHWESTERN SHRIMP RECIPE
A simple Low Carb Southwestern Shrimp recipe for those shrimp lovers. Whip together quickly and so versatile in how to eat it.
Provided by Bailey
Number Of Ingredients 6
Steps:
- Saute all ingredients together in a large skillet until the shrimp is warmed through and the peppers are cooked al dente. (Note that you can saute the garlic first if you wish to have it more "well-done". Simple saute the garlic to your liking and then add in everything else.)
- Serve and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 436 kcal, Carbohydrate 3 g, Protein 46 g, Fat 25 g, SaturatedFat 2 g, Cholesterol 333 mg, Sodium 610 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 18 g
SOUTHWEST STIR FRY
A good way to get all the food groups into one meal: Meat, vegetable, dairy, and bread! Fast, heatlthy, and tasty!
Provided by Dawn399
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Make marinade---------------.
- Mix fajita mix, oil and water.
- Add chicken to marinade.
- Let stand for 15 minutes.
- Spray a large skillet with non stick cooking spray and heat on medium heat.
- Add green pepper, zuchini, and onion.
- Sautee until crisp tender.
- Set vegetables aside.
- Drain chicken and discard marinade.
- Cook chicken in skillet for@ 4-5 minutes.
- Add vegetables to skillet, and add salsa and chili powder and stir together.
- Add corn and beans to skillet and cook for@ 1-2 more minutes or until heated through.
- Microwave tortillas for 30 seconds to heat.
- Cover them prior to microwaving.
- Serve mixture on warm tortillas and top with cheese.
Nutrition Facts : Calories 524.9, Fat 25, SaturatedFat 5.8, Cholesterol 63.8, Sodium 718.6, Carbohydrate 51.1, Fiber 6.7, Sugar 4.6, Protein 25.5
SOUTHWESTERN PORK STIR FRY
Chunks of smoky pork loin filet are stir fried with lots of fresh veggies in a savory broth. Serve over polenta or rice.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet until hot. Add the pork to the skillet. Cook for 2 minutes, stirring often.
- Add all of the vegetables to the skillet. Sprinkle with lime juice, chili powder, and a sprinkle of salt and pepper. Cook for 3 to 4 minutes longer, stirring often, until the vegetables begin to soften and the pork cooks through.
- Add the broth/cornstarch mixture to the skillet and cook just until the liquid comes to a boil and begins to thicken. Serve over polenta.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 20.3 g, Cholesterol 56.4 mg, Fat 9.5 g, Fiber 2.9 g, Protein 21.3 g, SaturatedFat 1.6 g, Sodium 671.7 mg, Sugar 4.6 g
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- Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside. Meanwhile, in a small bowl whisk together the water, hoisin sauce, soy sauce, and Asian chili sauce; set aside.
- In a 12-inch skillet heat 1 tablespoon of the canola oil over medium-high heat. Add shrimp, garlic, and ginger to hot oil. Stir-fry about 2 minutes or until shrimp are opaque. Remove shrimp from skillet; cover with foil set aside. Meanwhile, drain and rinse the noodle substitute; pat dry with paper towels.
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- Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper, and serrano chile to pan; sauté 2 minutes or until tender, stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.
- Quesadillas: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 (6-inch) flour tortillas in pan. Top each tortilla with 2 1/2 tablespoons preshredded reduced-fat Mexican blend cheese, 1 1/2 tablespoons chopped green onions, and 1 tablespoon chopped pickled jalapeño peppers. Cook 1 minute or just until cheese melts and tortilla is toasted. Arrange 1 (6-inch) flour tortilla over top of each quesadilla. Flip quesadillas; cook 30 seconds. Cut each quesadilla into 6 wedges, and serve with a small bowl of salsa.
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Reviews 3Estimated Reading Time 2 mins
- Heat olive oil in a large skillet over medium-high heat. Add onion and peppers, season with salt and black pepper to taste. Cook, stirring occasionally, until the veggies are soft and slightly caramelized, about 7-8 minutes.
- Add chicken, oregano, ground cumin, smoked paprika, and chipotle powder. Cook until the chicken is lightly browned on all sides, about 3-4 minutes.
- Stir in black beans and frozen corn. Cook until everything is warm, about 6-8 minutes. Taste and adjust seasonings, as desired.
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