One-Skillet Mexican Shrimp Diablo Dinner

skinnytaste.com

Lindsay Short

1 tsp olive oil

1 small yellow onion, diced

2 garlic cloves, minced

1 14.5-ounce can fire roasted diced tomatoes

¼ cup cup chopped cilantro, plus more for garnish

1 tbsp chopped chipotle in adobo

1 tsp brown sugar

1 tsp kosher salt, divided

1 tbsp unsalted butter

2 cups corn kernels (from 2 medium ears of corn)

2 medium (8-ounce) zucchini, cut into 1-inch pieces

½ medium red onion, halved and cut into wedges

1 tsp garlic powder

½ tsp dried oregano

Freshly ground black pepper, to taste

Juice from ½ lime

1 pound large peeled and deveined shrimp

4 ounces avocado (from 1 small Hass), sliced

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