Rating: 2 stars
2 Ratings
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  • 2 star values: 2
  • 1 star values: 0

Give taco night a healthy makeover with this spicy, low-calorie shrimp recipe that serves a crowd.

Recipe by Southern Living August 2001

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Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

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  • Whisk together sour cream, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon red pepper, 1/4 teaspoon salt, and cinnamon. Add 1 1/2 cups water, stirring until smooth. Cover and chill until ready to serve.

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  • Peel shrimp, and devein, if desired; chop. Combine remaining 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon red pepper, and 1/2 teaspoon salt in a shallow dish or heavy-duty zip-top plastic bag; add orange juice and shrimp, turning to coat. Cover or seal, and chill 15 minutes. Remove shrimp from marinade, discarding marinade.

  • Sauté garlic in hot olive oil in a large skillet over medium-high heat 2 to 3 minutes. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Serve with sour cream mixture and avocado in warm tortillas.

Nutrition Facts

212 calories; calories from fat 26%; fat 6.2g; saturated fat 1g; mono fat 3.6g; poly fat 1.1g; protein 13g; carbohydrates 26g; fiber 3g; cholesterol 72mg; iron 2mg; sodium 391mg; calcium 140mg.
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