This delicious mexican shrimp dish is made with saucy chipotle shrimp served over a bed of corn, zucchini, and red onions, and served with a side of avocado.
0.25 cup Cup chopped cilantro, plus more for garnish
1 tablespoon Chopped chipotle in adobo
1 teaspoon Brown sugar
1 teaspoon Kosher salt, divided
1 tablespoon Unsalted butter
2 cup Corn kernels
1 inch 2 medium zucchini, cut into
0.5 Medium red onion, halved and cut into wedges
1 teaspoon Garlic powder
0.5 teaspoon Dried oregano
As required Freshly ground black pepper, to taste
0.5 Juice from a lime
1 pound Large peeled and deveined shrimp
4 ounce Avocado, sliced
Nutrition value
451
calories per serving
21 g Fat31 g Protein32 g Carbs15 g FiberOther
Current Totals
21 g Fat
31 g Protein
32 g Carbs
15 g Fiber
MacroNutrients
Carbs
32 g
Protein
31 g
Fiber
15 g
Fats
Fat
21 g
Vitamins & Minerals
Calcium
224 mg
Iron
6 mg
Vitamin A
1749 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
1 mg
Vitamin B9
153 mcg
Vitamin B12
2 mcg
Vitamin C
64 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
152 mg
Manganese
2 mg
Phosphorus
323 mg
Selenium
51 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment