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Sauteed Mexican Vegetables with Marinated Shrimp

Sauteed Mexican Vegetables with Marinated Shrimp




Preheat a skillet over medium-high heat, add in the Cilantro Lime EVOO, and saute the yellow onion until translucent, 3-4 minutes. Add in and saute the garlic for 30 seconds.

Add this to a blender along with the tomatoes, cilantro, brown sugar, and 1/2 tsp of salt. Blend well.

Warm the Butter EVOO in the skillet and then add the corn, zucchini, red onion, garlic powder, oregano, pepper, and the other 1/2 tsp of salt. Saute until everything is soft and starting to brown. Be sure to stir occasionally. After about 8 minutes, move this to a plate and cover with lime juice.

Take your blender sauce and add it to the skillet along with your shrimp. Mix well and allow it to cook until the shrimp is cooked through and the sauce has thickened. This may take 5 minutes or longer.

Top the vegetables with the shrimp and sauce, garnishing with avocado and cilantro.

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