Name: Mexican shrimp and rice bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 3/4 tsp salt; 5 oz shrimp, peeled and deveined; 3/4 yellow bell pepper, sliced into strips; 8 olive oil cooking sprays; 1 3/4 tsp taco seasoning; 2 tsp lime juice; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

342 calories

Protein: 28g; 33% of calories
Carbs: 47g; 57% of calories
Fat: 4g; 10% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the jasmine rice, water, and half 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.
While the rice cooks, toss the shrimp in a bowl with the taco seasoning until evenly coated.
Coat a 12-inch skillet with cooking spray and set over medium-high heat. Add the bell pepper strips and the remaining salt. Sauté for 5 minutes until the peppers are tender and slightly charred.
Add the seasoned shrimp to the skillet with the peppers. Cook for 2 minutes, flip, and cook for 2 minutes more until the shrimp are pink and opaque. Done when opaque in the center, 145°F.
Fluff the rice with a fork and place it in a bowl. Top with the shrimp and peppers. Drizzle with lime juice and garnish with chopped cilantro.

Nutrition

Ingredients

Instructions

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