Tex-Mex shrimp & veggie skillet
1
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
There’s no chopping required for this family-friendly dish, thanks to frozen veggies and store-bought salsa. We recommend a frozen blend of corn, carrots, and asparagus, but any nonstarchy combo will work—and you don’t even have to thaw it first. Enjoy this recipe as is, or tuck into tortillas if you prefer.
Ingredients
Canola oil
1 Tbsp
Frozen mixed vegetables
10¾ oz
Uncooked shrimp
1 pound(s)
Taco seasoning mix
1 Tbsp
Canned low sodium black beans
15 oz
Salsa
½ cup(s)
Instructions
1
Heat the oil in a large nonstick skillet over medium-high. Add the frozen vegetables; cover and cook until the vegetables start to soften, 3 minutes. Add the shrimp and seasoning to the pan; cook, uncovered, stirring occasionally, until the shrimp is cooked through, about 5 minutes. Stir in the black beans; cook until thoroughly heated, about 2 minutes. Serve with the salsa.
2
Serving size: 1 ¼ cups shrimp mixture and 2 tbsp salsa
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