Ingredients

The following ingredients have 2 Servings
  • Zest from 1/2 a lime
  • Juice from 1 whole lime
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon kosher salt
  • Long grain white rice
  • 1/2 tablespoon vegetable or canola oil
  • 2 medium bell peppers, sliced
  • 1/4 red onion, sliced
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • 8 ounces shrimp, peeled and deveined
  • Chopped cilantro
  • Lime wedges

Instruction

  • Combine the zest, lime juice, cilantro, and salt in a small saucepan. Following the rice package instructions, add enough rice and water for two servings. Cook according to package instructions until the rice is tender (about twenty minutes or so).
  • Mix all of the spices for the shrimp in a medium bowl. Add the shrimp and toss to coat the shrimp.
  • Heat the oil in a large skillet over medium-high heat. Add the sliced vegetables and cook, stirring frequently, until they soften. Remove from the pan. Reduce the heat to medium and add the shrimp to the pan. Cook for 2-3 minutes on each side.
  • Divided the cooked rice between two bowls. Top with the peppers, onion, and shrimp. Garnish with chopped cilantro and a squeeze of fresh lime juice.