ONE-SKILLET MEXICAN SHRIMP DIABLO DINNER - SKINNYTASTE
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.
Provided by Gina
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : ServingSize 4 ounces shrimp and 1/4 of the veggies, Calories 281 kcal, CarbohydrateContent 26 g, ProteinContent 25 g, FatContent 10 g, SaturatedFatContent 3 g, CholesterolContent 143 mg, SodiumContent 746 mg, FiberContent 6 g, SugarContent 10 g
VEGGIE LASAGNA STUFFED PORTOBELLO MUSHROOMS - SKINNYTASTE
Steps:
- Preheat the oven to 400F. Spray a baking sheet with oil.
- Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
- Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.
- In a medium bowl add the ricotta, parmesan cheese and egg, mix well.
- Add the cooked vegetables and basil and mix.
- Stuff the mushrooms with ricotta mixture and top each with 2 tbsp marinara, 2 tbsp mozzarella.
- Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!
Nutrition Facts : ServingSize 1 mushroom cap, Calories 236 kcal, CarbohydrateContent 13 g, ProteinContent 20 g, FatContent 13 g, CholesterolContent 83 mg, SodiumContent 522 mg, FiberContent 2.5 g, SugarContent 4 g
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