Ingredients
1 lb large shrimp (peeled and deveined)
2 cups jasmine rice
1 cup broccoli florets
1 red bell pepper, sliced
1 yellow onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
1 tsp paprika
1 tsp ground cumin
1 tsp salt
0.5 tsp black pepper
0.25 cup fresh cilantro, chopped
1 lemon, juiced
Instructions
Preheat a large skillet over medium heat and add 1 tbsp olive oil.
Sauté the onion and garlic until fragrant, about 2 minutes.
Add the shrimp and cook until pink and opaque (3-4 minutes). Season with paprika, cumin, salt, and pepper.
Push shrimp aside and add the remaining 1 tbsp olive oil. Sauté red bell pepper and broccoli until tender-crisp (2-3 minutes).
Cook the jasmine rice according to package instructions while the vegetables finish roasting.
Combine cooked rice, shrimp, and vegetables in a mixing bowl. Stir in lemon juice and cilantro.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days.
Customize with added avocado, lime wedges, or hot sauce for extra flavor.
Use coconut oil instead of olive oil for a dairy-free option.
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Sautéing
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 5000mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg