Name: Chili lime shrimp and rice
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; 8 oz shrimp, peeled and deveined; 1 red bell pepper, sliced into strips; 1 tsp avocado oil; 1 tbsp lime juice; 3/4 tsp chili powder; 1/4 tsp garlic powder; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

434 calories

Protein: 41g; 37% of calories
Carbs: 51g; 47% of calories
Fat: 8g; 16% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the 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.
In a bowl, toss the shrimp with the chili powder, garlic powder, and the remaining salt until evenly coated.
Heat the avocado oil in a 12-inch skillet over medium-high heat. Add the bell pepper strips and cook, stirring often, for 5 minutes until softened and slightly charred.
Push the peppers to one side of the skillet and add the seasoned shrimp in a single layer. Cook for 2 minutes, flip, and cook for 2 minutes more. Done when opaque and firm, 145°F.
Pour the lime juice over the shrimp and peppers and stir to combine. Serve the shrimp and peppers over the rice and garnish with chopped cilantro.

Nutrition

Ingredients

Instructions

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