by Anne Brock, RDN, LD, CDE

This easy to prepare, light recipe is perfect for the summertime. When it is hot outside I want to spend as little time as I can in the kitchen and more sitting out on my patio with a glass of iced tea and some sunshine. To add a little zing to this recipe try adding a squeeze of lemon juice on the top.

Ingredients and Preparation

Ingredients Measures
Olive oil 2 teaspoons
Yellow bell pepper, diced 1
Small zucchini, diced 1
Shrimp, peeled and deveined 3/4 pound
Ripe avocado, diced 1
Parsley, chopped 1 tablespoon
Salt 1/4 teaspoon
Fresh ground pepper To taste


  • Heat 2 teaspoons olive oil in a large nonstick skillet or wok over medium-high heat. Add the bell pepper and zucchini, and sauté for 2 minutes. Then add the shrimp and sauté until cooked through, about 3-4 minutes.
  • Remove the skillet or wok from heat, and stir in the avocado and parsley. Season with salt and pepper to taste.

Nutrition Facts

  • Serving Size ½ of recipe
  • Calories 408
  • Total Fat 23 g
  • Saturated Fat 4 g
  • Sodium 555 mg
  • Total Carbohydrate 15 g
  • Dietary Fiber 6 g
  • Protein 37.5 g