- In the mood for shrimp recently, I tweaked a chicken fajita recipe and came up with a really good, spicy and, of course, healthy dish. Just don’t tell my family it was healthy because they ate it up! Being the end of summer I still feel like eating seafood and you can’t beat shrimp for a low calorie, high protein entree. Here goes:
- 1 pound fresh shrimp, peeled and deveined
- 1 chipotle en adobo, minced (about 1 tablespoon)
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil
- 1 medium red onion, quartered and sliced crosswise 1/2-inch thick
- 3 medium cloves garlic, thinly sliced (about 2 tablespoons)
- 2 medium bell peppers, stemmed, seeded, quartered lengthwise, and sliced into 1/2-inch strips
- 1/2 cup low-sodium chicken broth or water
- 2 teaspoons roughly chopped fresh oregano
- Place shrimp in a bowl, add chipotle, and salt and toss until shrimp is well coated. Set aside.
Heat 1 teaspoon of the oil in a large frying pan over medium-high heat. When it smokes, add half of shrimp and cook until pink on both sides, about 1 to 2 minutes per side. Remove to a plate and, return pan to stove, add 1 more teaspoon of the oil, and repeat with second batch.
Add remaining 1 teaspoon of the oil, add onion and garlic and cook until golden and soft, about 2 minutes. Add peppers and cook until softened and golden brown, about 3 to 5 minutes.
Return shrimp and any accumulated juices to pan, add broth and cook until sauce is slightly reduced, shrimp is cooked through, and peppers are soft, about 5 to 7 minutes. Stir in oregano, taste, and adjust seasoning, as necessary. Serve immediately over brown rice.
Nutritional Breakdown for 1 lb of shrimp looks like this:
Calories 481, Fat 7.85g, Carbs 4.13g, Protein 92.13g
There are 481 calories in 1 pound of Shrimp.
Calorie breakdown: 15% fat, 4% carbs, 81% protein.
The original recipe called for chicken instead of shrimp. It also called for wrapping the chicken mixture in tortillas and serving with salsa, guacamole and sour cream. The nutritional information is still good for serving as fajitas. However you decide to use this recipe it’s quick, easy, tasty and versitile.
Serves: 4 (includes 8 tortillas and no additional options for serving); Calories: 366; Total Fat: 13 grams; Saturated Fat: 2.5 grams; Protein: 28 grams; Total carbohydrates: 34 grams; Sugar: 5 grams; Fiber: 3 grams; Cholesterol: 94 milligrams; Sodium: 1494 milligrams
Along with continuing to eat like it’s still summer, I am trying to continue with my “Summer Reading”. It looks like this: