Photo of Lime-laced chili verde with shrimp by WW

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

Instructions

  1. Coat a large saucepan with cooking spray and heat over medium heat. Add the onion, bell pepper, and zucchini; cook, stirring often, until somewhat softened, about 3 to 5 minutes. Add the garlic; cook for 20 seconds.
  2. Stir in the salsa, beans, water, lime juice, and cumin; bring to a simmer. Cover, reduce the heat to low and simmer 15 minutes.
  3. Stir in the shrimp and cook, stirring occasionally, until the shrimp are pink and firm, about 2 to 3 minutes. Yields about 1 1/2 cups per serving.