Spicy Shrimp and Pepper Skillet

Oxmoor House
Prep: 2 minutes; Cook: 10 minutes. Start cooking the rice before you sauté the shrimp and pepper mixture. Use 1 extra-large bag boil-in-bag rice to get 3 cups of cooked rice.
6 servings (serving size: 2/3 cup shrimp mixture and 1/2 cup rice)


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3 cups (about 10 ounces) frozen pepper stir-fry, thawed
Cooking spray
1 tablespoon olive oil
1 tablespoon bottled minced garlic
1 1/2 pounds frozen peeled shrimp, thawed
1 tablespoon low-sodium Worcestershire sauce
2 teaspoons Creole seasoning
1/4 teaspoon freshly ground black pepper
3 cups hot cooked long-grain rice


Place peppers in a colander, and rinse under running water; drain well. Set aside.

Heat oil in large nonstick skillet coated with cooking spray over medium-high heat. Add garlic and pepper stir-fry; sauté 5 minutes or until peppers are tender.

Add shrimp and next 3 ingredients to pan; sauté 5 minutes or until shrimp are done and mixture is thoroughly heated. Serve shrimp mixture over rice.

Created date

April 2008

Nutritional Information

Calories 222
Caloriesfromfat 14 %
Fat 3.5 g
Satfat 0.6 g
Monofat 1.9 g
Polyfat 0.6 g
Protein 20 g
Carbohydrate 25.9 g
Fiber 1.2 g
Cholesterol 161 mg
Iron 3.7 mg
Sodium 401 mg
Calcium 46 mg