MARGARITA SHRIMP STIR-FRY

Margarita Shrimp Stir-Fry image

Turn frozen margarita mix into a mouth-watering marinade for shrimp.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 2

Number Of Ingredients 9

Ingredients

1/2 cup frozen (thawed) margarita mix
1 teaspoon grated lime peel
1/2 lb uncooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
1 tablespoon butter or margarine
1/2 medium green bell pepper, cut into thin strips
1/2 medium red bell pepper, cut into thin strips
1 tablespoon finely chopped cilantro
1 cup uncooked instant white rice
1 cup water

Steps:

In small bowl, stir margarita mix and lime peel. Reserve 2 tablespoons mixture. Add shrimp to remaining mixture; toss to coat. Cover and refrigerate 30 minutes.
In 10-inch nonstick skillet, melt butter over medium-high heat. Cook green and red bell peppers in butter 2 to 4 minutes, stirring occasionally, until crisp-tender.
Remove shrimp from marinade; discard marinade. Stir shrimp into mixture in skillet. Cook 1 to 2 minutes, stirring occasionally, until shrimp are pink and firm. Stir in reserved 2 tablespoons sauce and the cilantro. Cook until heated through.
Meanwhile, cook rice in water as directed on package. Serve stir-fry over rice.

Nutrition Facts : Calories 380, Carbohydrate 59 g, Cholesterol 175 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 10 g, TransFat 0 g