Mexican Shrimp Diablo
Ingredients
The sauce
-
1
tsp
olive oil
-
1
small
yellow onion, diced
-
2
cloves
garlic, minced
-
1
14.5-ounce can
fire roasted diced tomatoes
-
¼
cup
chopped cilantro
-
1
tbsp
chopped chipotle in adobo
-
1
tsp
brown sugar
-
1
tsp
kosher salt
-
½
tsp
kosher salt
The vegetables
-
1
tbsp
unsalted butter
-
2
cups
corn kernels (from 2 medium ears of corn)
-
2
medium (8-ounce)
zucchini, cut into 1-inch pieces
-
½
medium
red onion, halved and cut into wedges
-
1
tsp
garlic powder
-
½
tsp
dried oregano
-
to taste
freshly ground black pepper
-
Juice from ½
lime
The shrimp
-
1
pound
large peeled and deveined shrimp
-
4
ounces
avocado (from 1 small Hass), sliced
Instructions
- Heat olive oil in a medium skillet and sauté the yellow onion until translucent.
- Add minced garlic and sauté for an additional 30 seconds.
- Transfer the onion and garlic to a blender with tomatoes, cilantro, chipotle, brown sugar, and ½ tsp salt.
- In the same skillet, melt the butter and add corn, zucchini, red onion, garlic powder, oregano, ½ tsp salt, and pepper, sautéing until softened and browned.
- Transfer the vegetable mixture to a serving platter and squeeze lime juice over it.
- Pour the sauce from the blender into the skillet, add shrimp, and cook until shrimp are cooked through and sauce thickens.
- Serve the shrimp and sauce over the vegetables and garnish with avocado and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
281
Total fat
10g
Total carbohydrates
26g
Total protein
25g
Sodium
746mg
Cholesterol
143mg
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