The Olive Bin

Cilantro Shrimp & Rice

Prepare basmati rice according to package directions. Meanwhile, in a large skillet, heat olive oil over medium heat. Add corn, zucchini, sweet red pepper, and red pepper flakes; cook and stir 3-5 minutes or until zucchini is crisp-tender. Add shrimp; cook and stir 3-5 minutes or until heated through. Stir in rice, cilantro, lime peel, lime juice and salt. If desired, serve with lime wedges.
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Ingredients

Number Of Servings: 8

2 pkg (8.5 oz each) ready-to-serve basmati rice
2 T of The Olive Bin's Cilantro & Roasted Onion Olive Oil
2 C frozen corn, thawed
2 medium zucchini, quartered and sliced
1 large sweet red pepper, chopped
1/2 tsp crushed red pepper flakes
3 garlic cloves, minced
1 lb peeled and deveined cooked large shrimp, tails removed
1/3 C chopped fresh cilantro, more to taste
1 T grated lime peel
2 T lime juice
3/4 tsp salt
Lime wedges, optional

Directions

  1. Prepare basmati rice according to package directions.
  2. Meanwhile, in a large skillet, heat olive oil over medium heat. Add corn, zucchini, sweet red pepper, and red pepper flakes; cook and stir 3-5 minutes or until zucchini is crisp-tender. Add shrimp; cook and stir 3-5 minutes or until heated through.
  3. Stir in rice, cilantro, lime peel, lime juice and salt. If desired, serve with lime wedges.

Additional Info

Adapted from Taste of Home recipe

Associated Products

Cilantro & Roasted Onion Olive Oil
Cilantro & Roasted Onion Olive Oil
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