West Valley Medical Center
- July 10, 2019
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 |
Directions
- 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
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