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Nutrition Facts
Serving Size 68 g
(Approx. 12 Servings)
Amount Per Serving
Calories 70 Calories From Fat 60
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 300 mg 13%
Total Carbohydrate 4 g 0%
Dietary Fiber 3 g 12%
Sugars 0 g
Protein 2 g
Vitamin A 2% Iron 2%
Vitamin C 8% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Orange Pepper Shrimp Bites

Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
12  People


Recipe makes 12 Servings

2 Tsp Mi Tienda Orange Pepper Seasoning, divided use
1/4 cup(s) cilantro, chopped
1 Tbsp canola oil
12 Gulf shrimp, peeled and deveined
1 Tbsp lime juice
2 large avocado, cut in half, pit removed and flesh scooped out
1 English cucumber, cut into 1/4-inch rounds
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Preheat grill to medium-high flame.
In a bowl combine half of orange pepper, half of cilantro with oil and shrimp. Toss briefly to coat.
Place shrimp on grill and cook 2 minutes per side or until cooked through. (cook time may vary depending on size of shrimp) Remove from grill and set aside.
In a separate bowl combine remaining cilantro, orange pepper, lime juice with avocados. Mix well.
Once shrimp are cool enough to handle, slice in half lengthwise to create two pieces.
Spoon a generous amount of avocado onto each one of cucumber rounds then place a piece of shrimp on top. Sprinkle with additional cilantro and serve chilled or at room temperature.



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