Coat a 12-inch skillet with cooking spray; place over medium-high heat until hot. Add jalapeño pepper, bell pepper, and onion; sauté 8 minutes or until onion is golden.
Add tomato and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 8 to 10 minutes or until shrimp are done, stirring occasionally. Serve immediately over rice.
Oxmoor House Healthy Eating Collection
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