Caribbean Confetti Shrimp

Cooking Light
Buy peeled and deveined shrimp because it's a real timesaver. Start cooking the rice first, so it will be done at about the same time as the shrimp.
4 servings (serving size: 1 cup shrimp mixture and 1/2 cup rice)


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2 teaspoons olive oil
1/2 cup diced onion
1/2 cup red bell pepper strips
1/2 cup green bell pepper strips
2 garlic cloves, minced
1 tablespoon cider vinegar
1/4 teaspoon black pepper
8 pimento-stuffed olives, halved
1 (14.5-ounce) can stewed tomatoes, undrained
2 bay leaves
1 pound peeled, deveined medium shrimp
1 cup frozen green peas, thawed
2 cups hot cooked long-grain rice


Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, bell peppers, and garlic; sauté 3 minutes. Add vinegar and next 4 ingredients (vinegar through bay leaves); bring to a boil. Cover, reduce heat to medium, and cook 5 minutes. Add shrimp; cover and cook 4 minutes. Add peas; cover and cook 1 minute. Discard bay leaves. Serve with rice.

Created date

June 1999

Nutritional Information

Calories 306
Caloriesfromfat 15 %
Fat 5.1 g
Satfat 0.8 g
Monofat 2.5 g
Polyfat 1 g
Protein 22.9 g
Carbohydrate 41.3 g
Fiber 3.4 g
Cholesterol 129 mg
Iron 4.5 mg
Sodium 759 mg
Calcium 105 mg