Low Cal, Easy and Super Delish Spicy Shrimp & Veggie Stir Fry

• 1 - 16 oz. bag cooked large frozen shrimp, thawed
• 1 - 14 oz. bag frozen fire roasted bell peppers & onions
• 3 zucchini, diced
• 1 can Rotel, drained
• Olive oil
• 3 teaspoons minced garlic
• 1 teaspoon paprika
• ½ teaspoon crushed red pepper
• ½ teaspoon sea salt
• 1 teaspoon black pepper

Thaw shrimp by running them under cold water for about 5 minutes.

Heat olive oil in a pan, add zucchini and cook over medium high heat for about 5 minutes, until starting to get tender. Add frozen bell pepper mixture and cook another 7 minutes, until heated through. Add salt & pepper.

Meanwhile, in a separate pan, heat olive oil over medium heat. Add garlic and red pepper flakes and sauté one minute. Turn heat up to high and add shrimp and paprika. Cook, stirring frequently about 2 minutes. Add Rotel and already cooked veggies, mixing well, cook another 2 minutes. Serve with a slotted spoon.