ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy Pepper Shrimp

Yield 4 servings (serving size: 1 1/2 cups shrimp mixture and 1/2 cup rice)

Ingredients

  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 1 tablespoon olive oil
  • 1 cup chopped yellow bell pepper
  • 1 tablespoon chopped, seeded jalapeño pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 1/2 pounds peeled and deveined medium shrimp
  • 1 tablespoon lime juice
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, drained

Nutrition Information

  • calories 324
  • caloriesfromfat 18 %
  • fat 6.6 g
  • satfat 1.1 g
  • monofat 3 g
  • polyfat 1.5 g
  • protein 37.4 g
  • carbohydrate 26.9 g
  • fiber 1.8 g
  • cholesterol 259 mg
  • iron 5.7 mg
  • sodium 409 mg
  • calcium 120 mg

How to Make It

  1. Cook rice according to package directions.

  2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and jalapeño; sauté 4 minutes. Add salt, black pepper, red pepper, and shrimp; cook 2 minutes or until shrimp are done. Stir in juice and tomatoes; cook 2 minutes or until thoroughly heated. Serve over rice.