Name: Mexican shrimp and zucchini skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 8 oz shrimp, peeled and deveined; 3/4 medium zucchini, diced; 1/4 cup long-grain white rice; 1/2 cup water; 1/2 tsp extra virgin olive oil; 3/4 tsp chili powder; 1/2 tsp ground cumin; 1/4 tsp garlic powder; 1/2 tsp salt; 3/4 tsp lime juice; 1/4 cup fresh cilantro, chopped

Nutrition

Per serving

381 calories

Protein: 40g; 43% of calories
Carbs: 44g; 46% of calories
Fat: 5g; 11% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
In a bowl, toss the shrimp with the chili powder, cumin, garlic powder, and half the remaining salt.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the zucchini and the rest of the salt. Cook, stirring often, for 4 minutes until the zucchini is just tender and slightly browned.
Add the seasoned shrimp to the skillet in a single layer. Cook for 2 minutes, flip, and cook for 2 minutes more until the shrimp are pink and opaque. Done when opaque and firm, 145°F.
Remove the skillet from the heat. Stir in the lime juice and cilantro. Fluff the rice with a fork and serve the shrimp and zucchini alongside it.

Nutrition

Ingredients

Instructions

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