Santa Fe Summer Pot with Avocado and Shrimp
Bright, fresh, and bursting with Southwestern flair, the Santa Fe Summer Pot with Avocado and Shrimp is the perfect one-pot recipe to celebrate the vibrant flavors of summer. Juicy, seared shrimp combine with tender zucchini, sweet corn, cherry tomatoes, and a medley of bold spices like smoked paprika and chili powder for a dish that’s as colorful as it is delicious. Creamy diced avocado and a hint of lime juice add a refreshing twist, while a sprinkle of fresh cilantro ties it all together. Ready in just 35 minutes, this quick and easy dinner is ideal for busy weeknights or light entertaining. Serve it on its own or pair it with crunchy tortilla chips for an extra layer of texture. This wholesome, flavor-packed meal is a must-try for fans of shrimp recipes, summer produce, and Santa Fe-inspired cuisine!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 ears fresh corn (or canned corn, drained)
- 1 large zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 small red bell pepper, diced
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large avocado, diced
- 2 tablespoons cilantro, chopped
- 1 cup tortilla chips (optional, for serving)
Instructions
1. Prep all the vegetables: Dice the zucchini, red bell pepper, and onion; halve the cherry tomatoes; cut the kernels off the corn ears; and mince the garlic.
2. In a large pot or deep skillet, heat 2 tablespoons of olive oil over medium heat.
3. Add the onion and red bell pepper to the pot and sauté for 3-4 minutes or until softened.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. Add the corn kernels, zucchini, cherry tomatoes, cumin, smoked paprika, chili powder, salt, and black pepper to the pot. Stir well and cook for 6-7 minutes, stirring occasionally, until the vegetables are tender.
6. While the vegetables cook, toss the shrimp in 1 tablespoon of olive oil and a pinch of salt and pepper in a small bowl.
7. In a separate skillet, sear the shrimp over medium-high heat for 2-3 minutes per side or until pink and fully cooked. Remove from heat and set aside.
8. Once the vegetables are cooked, stir in the lime juice and adjust seasoning if needed.
9. Gently fold in the cooked shrimp and diced avocado into the pot. Be careful not to mash the avocado pieces while stirring.
10. Remove from heat and garnish with fresh cilantro.
11. Serve warm as is or with tortilla chips on the side for added crunch.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 754 mg | 33% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 8.9 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1241 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
