Margarita Shrimp Stir-Fry

 

1/2

cup frozen (thawed) margarita mix

1

teaspoon grated lime peel

1/2

lb uncooked deveined peeled medium (26 to 30 count) shrimp, thawed if frozen, tail shells removed

2

teaspoons canola oil

1/2

medium green bell pepper, cut into thin strips

1/2

medium red bell pepper, cut into thin strips

1

tablespoon finely chopped cilantro

1

cup uncooked instant white rice

1

cup water

• 1 In small bowl, stir margarita mix and lime peel. Reserve 2 tablespoons mixture. Add shrimp to remaining mixture; toss to coat. Cover and refrigerate 30 minutes to marinate.
• 2 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook green and red bell peppers in oil 2 to 4 minutes, stirring occasionally, until crisp-tender.
• 3 Remove shrimp from marinade; discard marinade. Stir shrimp into mixture in skillet. Cook 1 to 2 minutes, stirring occasionally, until shrimp are pink. Stir in reserved 2 tablespoons sauce and the cilantro. Cook until heated through.
• 4 Meanwhile, cook rice in water as directed on package, omitting butter and salt. Serve stir-fry over rice.