Directions:
- In a large resealable plastic bag, combine the lime juice, oil, lime peel, salt and pepper. Add the shrimp; seal bag and turn to coat. Refrigerate for 15 minutes.
- Meanwhile, remove corn from cobs. Drain and discard marinade from shrimp. Chop shrimp and set aside. In a large nonstick skillet coated with cooking spray, saute the zucchini, corn and onions until crisp-tender. Add shrimp; saute 2-3 minutes longer or until shrimp turn pink. Remove from the heat; stir in barbecue sauce.
- Sprinkle cheese over half of the tortillas. Spoon shrimp mixture over cheese. Top with remaining tortillas. Cook on a griddle coated with cooking spray over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa and additional barbecue sauce. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 608.37 Kcal (2547 kJ) | ||
| Calories from fat | 249.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.74g | 43% | |
|---|---|---|---|
| Cholesterol | 61.93mg | 21% | |
| Sodium | 1596.28mg | 67% | |
| Potassium | 379.63mg | 8% | |
| Total Carbs | 74.76g | 25% | |
| Sugars | 6.8g | 27% | |
| Dietary Fiber | 4.26g | 17% | |
| Protein | 17.9g | 36% | |
| Vitamin C | 9.9mg | 17% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.6mg | 20% | |
| Calcium | 169.6mg | 17% | |
| Amount Per 100 g | |||
| Calories | 240.92 Kcal (1009 kJ) | ||
| Calories from fat | 98.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.98g | 43% | |
|---|---|---|---|
| Cholesterol | 24.53mg | 21% | |
| Sodium | 632.13mg | 67% | |
| Potassium | 150.33mg | 8% | |
| Total Carbs | 29.61g | 25% | |
| Sugars | 2.69g | 27% | |
| Dietary Fiber | 1.69g | 17% | |
| Protein | 7.09g | 36% | |
| Vitamin C | 3.9mg | 17% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.4mg | 20% | |
| Calcium | 67.1mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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