Shrimp with Peppers

The peppers and onion simmer in a flavorful orange sauce; serve it over couscous or rice to catch every drop.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 242
  • Calories from fat: 22%
  • Fat: 6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.3g
  • Protein: 27.2g
  • Carbohydrate: 19.5g
  • Fiber: 1.7g
  • Cholesterol: 194mg
  • Iron: 4mg
  • Sodium: 499mg
  • Calcium: 85mg

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 1/2 cups red bell pepper strips
  • 1 cup vertically sliced Walla Walla or other sweet onion
  • 2/3 cup fresh orange juice (2 oranges)
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons jalapeño jelly
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon hoisin sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Preparation

  1. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 3 minutes or until shrimp are done. Remove shrimp from pan with a slotted spoon; keep warm.
  2. Add bell pepper and onion to pan, and sauté for 2 minutes over medium-high heat. Add the orange juice; reduce heat, and simmer 3 minutes. Combine water and cornstarch in a small bowl. Add cornstarch mixture, basil, jelly, and lime juice to pan; bring to a boil. Cook 4 minutes, stirring occasionally. Add hoisin sauce; cook 1 minute. Stir in shrimp, salt, and black pepper.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp with Peppers Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy