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Nutrition Facts
Serving Size 403 g
(Approx. 4 Servings)
Amount Per Serving
Calories 670 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 145 mg 48%
Sodium 1730 mg 72%
Total Carbohydrate 105 g 35%
Dietary Fiber 4 g 16%
Sugars 6 g
Protein 31 g
Vitamin A 10% Iron 4%
Vitamin C 15% 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.
Shrimp with Peppers and Corn
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
4  People


Recipe makes 4 Servings

1 Lb H-E-B Gulf Large Shrimp, peeled and deveined
1 lime, juiced
2 Tbsp H-E-B Extra Virgin Olive Oil
2 Tsp Hill Country Fare Chili Powder
2 Tsp H-E-B Garlic Cloves, minced
1/2 Tsp H-E-B Ground Cumin
16 Oz H-E-B Steamable Spanish Rice, frozen
1 6.7 oz jar H-E-B Roasted Red Pepper Tapenade
1 1/2 cup(s) H-E-B Whole Kernal Corn
1/4 cup(s) fresh cilantro, chopped
1/4 cup(s) H-E-B Reduced Fat Crumbled Feta
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Toss shrimp with 2 teaspoons lime juice, olive oil, chili powder, garlic and cumin.
Set aside 5 minutes. In the meantime, cook rice in microwave according to directions on bag.
Heat a large, nonstick skillet over medium-high heat 3 minutes.
Add shrimp and sauté 3 minutes, scooping and turning continuously or until shrimp begins to curl.
Add red peppers and corn; sauté 1 or 2 minutes or until hot.
Remove skillet from heat; stir in cilantro and remaining lime juice.
Serve over rice and top with crumbled feta cheese.



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