Box Tops for Education

Southwestern Stir-Fried Shrimp

Bring a little of the southwest to your dinner table with this sassy shrimp and pepper stir-fry.

Ingredients

• 2 tablespoons lime juice
• 2 teaspoons cornstarch
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 lb uncooked deveined peeled large shrimp (about 24), thawed if frozen, tail shells removed
• 1 large yellow bell pepper, chopped (1 1/2 cups)
• 1 large red bell pepper, chopped (1 1/2 cups)
• 1 medium onion, chopped (1/2 cup)
• 1/3 cup Progresso® chicken broth (from 32-oz carton)
• 2 cloves garlic, finely chopped
• 1/8 teaspoon ground red pepper (cayenne)
• 2 tablespoons chopped fresh cilantro

Directions

1. In medium glass or plastic bowl, mix lime juice, cornstarch, cumin, salt and black pepper. Stir in shrimp. Cover and refrigerate 1 hour.
2. 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.

Nutritional Information