Citrusy Shrimp and Rice Bowls with Fresh Veggies
Killer Spice
7
10 minutes
15 minutes
259
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
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.