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Mexican-Shrimp-Skillet-All-Day-Fit

Getting back from my trip to Mexico I’m still craving those spicy zesty flavours. This one pot skillet is super easy and perfect for meal prep for the week, it’s also perfect if you hate doing dishes like me!

Prep Time – 12 minutes
Cook Time – 1 hour
Servings – 4
Ingredients
  • 1 lb shrimp – peeled and devined
  • 1 1/2 tsp ground chili powder
  • 1 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp sea salt
  • 1 yellow onion – diced
  • 2 jalapenos – finely chopped
  • 2 red peppers – chopped
  • 1 can black beans – drained and rinsed
  • 1 cup long grain rice – uncooked
  • 2 cans of Rotel diced tomatoes (found in international aisle)
  • 2 tsp oregano
  • 1 cup water
  • Cilantro – for garnish
  • 1-2 limes – freshly squeezed on top
  • 1 Avocado – sliced for garnish
  • Green Onion – Chopped
Instructions
  1. In a cast iron pan, heat 1 tablespoon of high heat cooking oil over medium-high heat. Mix the chili powder, garlic powder, cumin and salt in a bowl and set aside. Add the shrimp to the pan and sprinkle with half of the spice mixture. Stir until the shrimp is lightly coated and is pink on both sides. Don’t overcook as you will be adding these back into the dish later, I personally make them a but under done for this reason. Place in a bowl and set aside.
  2. Drizzle a bit more oil into the pan and add the onion, jalapeno, and bell pepper. Cook until the vegetables begin to soften, about 5 minutes. Add the oregano, black pepper, the remaining spices left in the bowl. Stir to coat the vegetables and cook until tender. Add the rice and beans and stir well.
     –
  3. Add the diced tomatoes in their juices and water and stir so the rice is completely covered. Bring the rice to a boil and then cover with aluminum or lid and then reduce the heat to a simmer. Let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot, continue to take the lid of to stir the rice every few minutes and cook for an additional 10-15 minutes. If the rice begins to dry out, add a bit more water as needed.
  4. Garnish with the cilantro, avocado, green onion and lots of fresh lime juice. An extra bit of spicy Mexican salsa can’t hurt as well 😉

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