Mexican Shrimp Diablo
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spicy chipotle-seasoned shrimp served over sautéed corn, zucchini, and red onions with avocado. A quick, fresh Mexican-inspired dish with bold smoky and spicy flavors. Perfect for weeknight dinners when you want something special.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tsp olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 14.5-ounce can fire roasted diced tomatoes
- 1/4 cup cup chopped cilantro, plus more for garnish
- 1 tbsp chopped chipotle in adobo
- 1 tsp brown sugar
- 1 tsp kosher salt, divided
- 1 tbsp unsalted butter
- 2 cups corn kernels (from 2 medium ears of corn)
- 2 medium (8-ounce) zucchini, cut into 1-inch pieces
- 1/2 medium red onion, halved and cut into wedges
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- Freshly ground black pepper, to taste
- Juice from ½ lime
- 1 pound large peeled and deveined shrimp
- 4 ounces avocado (from 1 small Hass), sliced
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 807mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1256mg
- Calcium
- 162mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 807MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.