Lime-laced chili verde with shrimp
0
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
Jarred green salsa makes this chili verde recipe a snap, supplying a flavorful addition to the vegetable mixture as well as streamlining the meal preparation. The limes add a welcome brightness to the vegetables. If you’d like to add some heat to this dish, add some finely diced jalapeño or serrano peppers when you sauté the vegetables. You can peel and devein the shrimp as the vegetables simmer. Shrimp do not take very long to cook—just a few minutes—and are ready once they turn pink. You can swap in pork or chicken for the shrimp, if you like.
Ingredients
Cooking spray
1 spray(s)
Uncooked onion
1 large, chopped
Red bell pepper
1 large, seeded, cored and chopped
Uncooked zucchini
1 medium, chopped
Garlic
1 clove(s), minced
Salsa
2 cup(s), jarred, green, mild or medium-flavor
Cooked lima beans
10 oz
Water
2 Tbsp
Fresh lime juice
2 Tbsp
Ground cumin
1 Tbsp
Uncooked shrimp
¾ pound(s), medium-size, peeled and deveined