Name: Citrusy Shrimp and Rice Bowls with Fresh Veggies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 7
Cuisine: Mediterranean
Ingredients: 1 pound shrimp, peeled and deveined; 3 cups cooked white rice; 1 cup corn, frozen or canned; 1 cup cherry tomatoes, halved; 4 green onions green onions, sliced; 3 cloves garlic, minced; 3 tablespoons olive oil; 2 tablespoons butter; 2 tablespoons lemon juice; 1 tablespoon Citrus Coffee Carne Asada Seasoning for Bold Flavor Exploration; 1 tablespoon Minotaur Salt-Free Mediterranean Herb Blend

Citrusy Shrimp and Rice Bowls with Fresh Veggies

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Author

Killer Spice

Servings

Prep Time

10 minutes

Cook Time

15 minutes

Calories

259

Bright and vibrant, this shrimp and rice bowl features juicy shrimp, sweet corn, and fresh cherry tomatoes, all tossed in a zesty lemon dressing. Perfect for a quick weeknight dinner, this dish is enhanced with bold flavors from Citrus Coffee Carne Asada Seasoning and aromatic herbs from Minotaur Salt-Free Mediterranean Herb Blend.

Citrusy Shrimp and Rice Bowls with Fresh Veggies

Ingredients

1 pound shrimp, peeled and deveined
3 cups cooked white rice
1 cup corn, frozen or canned
1 cup cherry tomatoes, halved
4 green onions green onions, sliced
3 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons butter
2 tablespoons lemon juice
1 tablespoon Citrus Coffee Carne Asada Seasoning for Bold Flavor Exploration
1 tablespoon Minotaur Salt-Free Mediterranean Herb Blend

Directions

Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering, about 1-2 minutes.
Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds, being careful not to burn it.
Add the shrimp to the skillet and sprinkle with 1 tablespoon of Citrus Coffee Carne Asada Seasoning. Cook, stirring occasionally, until the shrimp are pink and opaque, about 4-5 minutes. Ensure the internal temperature reaches 120°F for doneness.
Once the shrimp are cooked, add the corn and halved cherry tomatoes to the skillet. Cook for an additional 2-3 minutes until the corn is heated through and the tomatoes are just beginning to soften.
Stir in the butter, remaining 2 tablespoons of olive oil, lemon juice, and Minotaur Salt-Free Mediterranean Herb Blend. Mix well until the butter melts and everything is combined, about 1 minute.
In a large serving bowl or individual bowls, layer the cooked white rice. Spoon the shrimp and vegetable mixture on top.
Garnish with sliced green onions and serve immediately.