Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Cinco de Mayo, Cooking Light, Dinner, Kid Friendly, Lunch, Main Courses, Mexican, Seafood, The Lazy Way To Cook, Week Nights, Weekend Fun
Yields or Serves:
Tags: Avocados, Cherry Tomatoes, Cinco de Mayo, Cooked Shrimp, Cooking Light, Dinner, Garlic Powder, Kid Friendly, Kosher Salt, Lemon Juice, Light Side, Low Calorie, Lunch, Main Courses, Mexican, Mexican Shrimp Sauté, Olive Oil, Onion Salt, Parsley Flakes, Pepper, Pimientos, Ripe Avocado, Seafood, Seafood Dish, The Lazy Way To Cook, Victoria Hart Glavin, Victoria's Easy Mexican Shrimp Sauté, Victoria's Mexican Shrimp Sauté, Week Nights, Weekend Fun
Mexican Shrimp Sauté
This Mexican seafood dish is so easy to make and is low calorie as well.
INGREDIENTS
2 Teaspoons Olive Oil
2 Cups Cooked Shrimp
8 Halved Cherry Tomatoes
1/2 Cup Pimientos (Cut Into Strips)
1 Tablespoon Parsley Flakes
1/2 Teaspoon Onion Salt
1/8 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Teaspoon Garlic Powder
1 Tablespoon Lemon Juice
1 Large Ripe Avocado (Cut Into Thick Strips)
Heat the olive oil, over a medium heat, in a large sauté pan. Add the shrimp and cook for a few minutes until fully heated. Add the tomatoes and pimientos. Sprinkle in all of the spices. Add the lemon juice. Give a good stir. Add the sliced avocado last and cover with a lid. Remove from the heat and let stand for 5 minutes. Remove the lid and give one last stir. Transfer to a serving platter and serve immediately. Serves 4
