Name: Shrimp and zucchini taco bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/2 tsp salt; 7 oz shrimp, peeled and deveined; 3/4 medium zucchini, diced; 1 tsp olive oil; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1 tsp lime juice; 1/4 cup fresh cilantro, chopped

Nutrition

Per serving

384 calories

Protein: 36g; 38% of calories
Carbs: 45g; 47% of calories
Fat: 6g; 15% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes. Done when tender and water is absorbed.
In a mixing bowl, toss the shrimp with the smoked paprika, garlic powder, and a pinch of salt until evenly coated.
While the rice rests, heat the olive oil in a 12-inch skillet over medium-high heat. Add the zucchini and cook for 4 minutes until softened and slightly browned.
Add the seasoned shrimp to the skillet with the zucchini. Cook for 2 minutes, flip, and cook for 2 minutes more until the shrimp are opaque and firm. Stir in the lime juice and remove from the heat. Done when opaque in the center, 145°F.
Fluff the rice with a fork and stir in the chopped cilantro. Transfer the rice to a bowl and top with the shrimp and zucchini mixture.

Nutrition

Ingredients

Instructions

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