Margarita Shrimp Stir-Fry

Gluten Free
Dairy Free
Low Fod Map
Health score
16%
Margarita Shrimp Stir-Fry
45 min.
2
376kcal

Suggestions


Are you ready to elevate your lunch or dinner with a burst of vibrant flavors? Introducing our Margarita Shrimp Stir-Fry, a delightful dish that combines the zesty essence of margarita mix with succulent shrimp and colorful bell peppers. This recipe is not only a feast for the eyes but also caters to various dietary needs, being gluten-free, dairy-free, and low FODMAP.

In just 45 minutes, you can whip up a meal that serves two, perfect for a cozy dinner or a special lunch. Each serving is packed with 376 calories, making it a satisfying yet light option. The combination of tender shrimp, crisp-tender bell peppers, and a hint of lime creates a refreshing taste that will transport your taste buds to a sunny beachside getaway.

What’s more, this dish is incredibly easy to prepare! With just a few simple ingredients and minimal equipment, you can create a restaurant-quality meal right in your own kitchen. The vibrant colors and enticing aromas will have everyone asking for seconds. So, grab your frying pan and get ready to impress your family or guests with this delicious Margarita Shrimp Stir-Fry!

Ingredients

  • 0.5 cup margarita cocktail frozen thawed ()
  • teaspoon lime zest grated
  • 0.5 lb shrimp frozen thawed deveined uncooked peeled
  • tablespoon butter 
  • 0.5 medium bell pepper green cut into thin strips
  • 0.5 medium bell pepper red cut into thin strips
  • tablespoon cilantro leaves finely chopped
  • cup rice white instant uncooked
  • cup water 

Equipment

  • bowl
  • frying pan

Directions

  1. In small bowl, stir margarita mix and lime peel. Reserve 2 tablespoons mixture.
  2. Add shrimp to remaining mixture; toss to coat. Cover and refrigerate 30 minutes.
  3. In 10-inch nonstick skillet, melt butter over medium-high heat. Cook green and red bell peppers in butter 2 to 4 minutes, stirring occasionally, until crisp-tender.
  4. Remove shrimp from marinade; discard marinade. Stir shrimp into mixture in skillet. Cook 1 to 2 minutes, stirring occasionally, until shrimp are pink and firm. Stir in reserved 2 tablespoons sauce and the cilantro. Cook until heated through.
  5. Meanwhile, cook rice in water as directed on package.
  6. Serve stir-fry over rice.

Nutrition Facts

Calories376kcal
Protein28.71%
Fat16.31%
Carbs54.98%

Properties

Glycemic Index
53
Glycemic Load
0.49
Inflammation Score
-8
Nutrition Score
17.131738874899%

Flavonoids

Hesperetin
0.43mg
Naringenin
0.03mg
Luteolin
1.58mg
Kaempferol
0.02mg
Quercetin
0.84mg

Nutrients percent of daily need

Calories:376.07kcal
18.8%
Fat:6.76g
10.4%
Saturated Fat:1.38g
8.65%
Carbohydrates:51.28g
17.09%
Net Carbohydrates:49.3g
17.93%
Sugar:14.54g
16.15%
Cholesterol:182.57mg
60.86%
Sodium:255.25mg
11.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:26.78g
53.56%
Vitamin C:62.36mg
75.59%
Folate:135.18µg
33.8%
Phosphorus:308.98mg
30.9%
Vitamin B1:0.43mg
28.82%
Copper:0.56mg
28.21%
Manganese:0.53mg
26.58%
Vitamin A:1305.93IU
26.12%
Selenium:16.03µg
22.9%
Iron:3.54mg
19.65%
Vitamin B3:3.45mg
17.26%
Zinc:2.26mg
15.08%
Magnesium:53.76mg
13.44%
Potassium:430.82mg
12.31%
Vitamin B6:0.21mg
10.35%
Calcium:93.21mg
9.32%
Fiber:1.98g
7.92%
Vitamin E:0.82mg
5.48%
Vitamin K:4.33µg
4.12%
Vitamin B5:0.32mg
3.19%
Vitamin B2:0.05mg
2.87%