Shrimp and Veggie Stew

Shrimp and Veggie Stew

7
DECAR48 0

"If you like easy to make, spicy one dish meals, this recipe is for you!"
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Ingredients

45 m servings 191 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 23.4 g
  • 47%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 565 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large resealable plastic bag, toss the shrimp with the lime juice to coat. Set aside.
  2. Remove the seeds from 2 of the jalapeno peppers and 4 of the banana peppers. In a food processor, chop all the jalapeno peppers, all the banana peppers, onion, and okra.
  3. Spray a large, deep skillet with cooking spray. Place the pepper mixture in the skillet, and cook and stir 5 minutes over medium heat. Mix in the diced tomatoes and juice, tomato paste, and squash. Bring to a boil. Reduce heat to low, and simmer 10 minutes, until squash is tender. Season with thyme.
  4. Mix the shrimp into the skillet. Bring the mixture to a boil, and cook 5 minutes, until shrimp are opaque.

Reviews

7
  1. 9 Ratings

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Most helpful positive review

Delicious! I used only the jalapeno peppers, no banana peppers. I added 1 green bell pepper, dash garlic powder, and 10 oz frozen peas (had them hanging around) and omitted the squash, though I'...

Most helpful critical review

Wow... I reduced the peppers by one each and added water and vegetable stock and it was still very very spicy. And I LOVE spicy.

Delicious! I used only the jalapeno peppers, no banana peppers. I added 1 green bell pepper, dash garlic powder, and 10 oz frozen peas (had them hanging around) and omitted the squash, though I'...

Made this recipe yesterday, but without the squash and added a bunch of cauliflower and broccoli flowerettes. Even more nutritous than the original!

Fantastic. Filling and low-cal at the same time. Just spicy enough with a rich hearty background of veggies. Just be careful with the shrimp. It takes way less than five minutes. Turn the heat o...

great way to use up some of my summer okra. the only thing that might have made this better is a little spicy sausage to compliment the shrimp. I served this over quinoa to incorporate a whole g...

Wow... I reduced the peppers by one each and added water and vegetable stock and it was still very very spicy. And I LOVE spicy.

I made this today according to the recipe and me and my husband were not impressed. He said it had no flavor, although I wouldn't go that far, I definately was not pleased enough to ever try mak...

This was pretty good and I liked that there were lots of vegetables. I added 1/4 tsp celery and 1/4 tsp garlic salt since some said this lacked seasoning.