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Nutrition Facts
Serving Size 401 g
(Approx. 4 Servings)
Amount Per Serving
Calories 340 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 185 mg 62%
Sodium 980 mg 41%
Total Carbohydrate 21 g 7%
Dietary Fiber 7 g 28%
Sugars 8 g
Protein 27 g
Vitamin A 180% • Iron 15%
Vitamin C 50% • Calcium 20%
*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.

Chili Verde Shrimp with Greens

Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 h 10 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

6 tomatillos, cut in half
1 medium onion, quartered
3 cloves of garlic
1 medium jalapeño, stem removed and cut in half
2 Tbsp olive oil, divided use
1 1/2 Tsp cumin, divided use
1 cup(s) cilantro
1/4 cup(s) lime juice
1 Lb jumbo shrimp, peeled and deveined
8 cup(s) romaine lettuce, chopped
1/4 cup(s) pepitas
4 Oz H-E-B Pico de Gallo
1/4 cup(s) queso fresco
1 small avocado, diced
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Instructions

1
Preheat grill to medium high.
2
Combine tomatillo, onion, garlic, and jalapeño together with the oil and 1/2 teaspoon of cumin. Loosely wrap in foil and place on the grill. Cook for several minutes until onions are tender and vegetables are slightly charred.
3
Remove wrapped vegetables from grill and transfer to a blender with cilantro and lime juice. Pulse until desired consistency (some prefer a slightly chunky consistency).
4
Add shrimp to the grill and cook for 2 to 4 minutes until shrimp are cooked through. Remove to a plate.
5
Divide romaine lettuce among 4 bowls. Top with pepitas, pico, queso fresco, avocado, and shrimp. Drizzle with chili verde and serve.

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