Mexican style shrimp skillet - Extra large standard

Mexican-Style Shrimp Skillet

over Avocado Purée & Garlicky Tomato Rice

580 cals

20 mins

Description

Mexican-do, so let’s get it done! Bright and easy, and ready in 20 minutes, these colourful plates are laden with sunshine. A smooth swoosh of avocado purée is the scene-setter, spread out on each serving. Next up is fluffy white rice cooked with tomato sauce, garlic and a pinch of smoky spices. Serve up the final layer hot from the skillet: moist pink shrimp, string peas and mini sweet peppers, squirted with fresh lime.

Contains:

Sesame, Shrimp

Ingredients

for 2 servings

(Double for 4 portions)

  • 285g Shrimp

  • 15ml Minced garlic

  • 100g Snow peas (or sugar snap peas)

  • 200g Mini sweet peppers

  • 1 Lime

  • 57g Avocado purée

  • 160g White rice

  • 100ml Tomato sauce

  • 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, smoked paprika)

Nutrition

Total fat

14g

Saturated Fat

2g

Sodium

1580mg

Total carbs

89g

Sugar

8g

Protein

30g

Fibres

10g

Recipe Instructions

Mexican-Style Shrimp Skillet - Step #1 Cook the rice
Step 1: Cook the rice
In a medium pot, heat a drizzle of olive oil on medium. Cook ½ the garlic and the tomato sauce, stirring frequently, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water (double for 4 portions), ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mexican-Style Shrimp Skillet - Step #2 Mise en place
Step 2: Mise en place
Meanwhile, remove the stem ends of the string peas. Thinly slice the sweet peppers into rounds, discarding the stems and seeds. Halve the lime; juice ½ and quarter the remaining ½.
Mexican-Style Shrimp Skillet - Step #3 Start the skillet
Step 3: Start the skillet
In a large pan (non-stick if possible), heat a generous drizzle of oil on medium. Sauté the remaining garlic, 30 sec. to 1 min., until fragrant. Add the sweet peppers and sauté, 1 to 2 min., until partially cooked.
Mexican-Style Shrimp Skillet - Step #4 Finish the skillet
Step 4: Finish the skillet
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. To the pan of sweet peppers, add the shrimp. Cook, 1 to 2 min. on one side, until partially cooked. Flip and add the string peas and lime juice. Cook, stirring occasionally, 1 to 2 min., until the shrimp* are opaque and cooked through and the string peas are crisp-tender.
Mexican-Style Shrimp Skillet - Step #5 Plate your dish
Step 5: Plate your dish
Divide the avocado purée between your plates and spread out in a circular motion. Top with the rice and skillet. Garnish with the lime wedges. Bon appétit!