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Mexican Shrimp Diablo

yield: 4 total time: 30 minutes
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Ingredients

  • 1 teaspoon olive oil
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 14 1/2 ounces fire roasted diced tomatoes
  • 1/4 cup chopped cilantro plus more for garnish
  • 1 tablespoon chipotle in adobo chopped
  • 1 teaspoon brown sugar
  • 1 teaspoon kosher salt divided
  • 1 tablespoon unsalted butter
  • 2 cups corn kernels from 2 medium ears of corn
  • 16 ounces zucchini cut into 1-inch pieces
  • 1/2 red onion medium, halved and cut into wedges
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • freshly ground black pepper to taste
  • 1/2 lime
  • 1 pound peeled and deveined shrimp large
  • 4 ounces avocado from 1 small Hass, sliced

Nutrition

  • Calories : 270 calories
  • Carbohydrate : 28 grams
  • Cholesterol : 20 milligrams
  • Fat : 10 grams
  • Fiber : 6 grams
  • Protein : 20 grams
  • SaturatedFat : 3.5 grams
  • Sodium : 2400 milligrams
  • Sugar : 11 grams
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