Name: Chili lime shrimp and zucchini
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 3/4 tsp salt; 8 oz shrimp, peeled and deveined; 3/4 medium zucchini, sliced into half-moons; 1 3/4 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp chili powder; 1 tbsp lime juice; 1/3 cup fresh cilantro, chopped

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the jasmine 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.
While the rice cooks, pat the shrimp dry with paper towels. In a small bowl, toss the shrimp with the chili powder and a pinch of the salt.
Heat half the olive oil in a 12-inch skillet over medium-high heat. Add the zucchini and a pinch of salt. Sauté for 5 minutes until tender and lightly browned, then transfer the zucchini to a plate.
In the same skillet, heat the remaining olive oil over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes. Flip the shrimp, add the minced garlic, and cook for 2 minutes more. Done when opaque and firm, 145°F.
Return the zucchini to the skillet with the shrimp. Add the lime juice and toss for 1 minute to combine and warm through. Fluff the rice with a fork and plate it alongside the shrimp and zucchini. Garnish with chopped cilantro.

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Ingredients

Instructions

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