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Tex-Mex shrimp & veggie skillet

1
Points® value
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, (corn, carrot, and asparagus blend)

Uncooked shrimp

1 pound(s), large, peeled and deveined

Taco seasoning mix

1 Tbsp

Canned low sodium black beans

15 oz, rinsed and drained

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

Notes

Cooking spray is considered a pantry basic and is not included in the five ingredients.

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