Name: Chili lime 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; 1/3 cup water; 1/2 tsp salt; 6 oz shrimp, peeled and deveined; 1.5 oz red bell pepper, sliced into strips; 1/4 medium yellow onion, thinly sliced; 1 tsp extra virgin olive oil; 1 tbsp lime juice; 1/2 tsp chili powder; 1/4 tsp garlic powder; 3 tbsp fresh cilantro, chopped

Nutrition

Per serving

357 calories

Protein: 31g; 35% of calories
Carbs: 45g; 50% of calories
Fat: 6g; 15% of calories

Instructions

Prep 15 min · Cook 15 min

In a small pot, 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 mixing bowl, toss the shrimp with the chili powder, garlic powder, and the remaining salt until evenly coated.
Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the bell pepper and onion. Sauté until the vegetables are softened and slightly charred, about 5 minutes.
Add the seasoned shrimp to the skillet with the vegetables in a single layer. Cook for 2 minutes, flip, and cook for 2 minutes more. Done when opaque in the center, 145°F.
Stir in the lime juice and chopped cilantro, scraping up any browned bits from the pan. Fluff the rice with a fork and place it in a bowl. Top with the shrimp and vegetable mixture.

Nutrition

Ingredients

Instructions

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