Southwestern Shrimp

Use a parchment packet to keep the vegetables brightly-colored and crunchy and to corral all the tasty herb aromas.

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  • Makes: 4 servings
  • Prep: 30 mins
  • Bake: 20 mins 350°F

Southwestern Shrimp

Directions

  1. Cook couscous according to manufacturer's directions. Thaw shrimp if frozen. Preheat oven to 350 degrees F. Tear off four 15-inch squares parchment paper. Spoon couscous on one side of each sheet of parchment paper. Layer the carrot, sweet pepper, corn, tomatoes, green onions and garlic next to the couscous. Top vegetables evenly with shrimp. Drizzle all with olive oil and lime juice and sprinkle with chili powder. Sprinkle with salt and pepper. Add a piece of butter to each.
  2. Fold parchment over shrimp and vegetables; fold in the open sides of parchment several times to secure. Divide packets among 2 shallow baking pans.
  3. Place pans on separate oven racks. Bake about 20 minutes or until shrimp turn opaque. Open carefully to check doneness, as steam will escape. To serve, transfer packets to dinner plates. Sprinkle with cilantro and serve with lime wedges, if desired.
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Nutrition Facts (Southwestern Shrimp)

  • Per serving:
  • 566 kcal ,
  • 21 g fat
  • (6 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 12 g monounsaturated fat ),
  • 198 mg chol. ,
  • 398 mg sodium ,
  • 64 g carb. ,
  • 7 g fiber ,
  • 9 g sugar ,
  • 32 g pro.
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