Mexican Shrimp

Mexican Shrimp , .

Mexican Shrimp

Mexican Shrimp

Total Time: 60 Minutes, Servings: 4 Servings

Ingredients :
  • 1 1/2 tablespoons extra-virgin olive oil — divided
  • 1 pound medium shrimp — peeled and deveined (I use frozen shrimp, then thaw it)
  • 1 1/2 teaspoons ground chili powder — divided
  • 1 1/2 teaspoons garlic powder — divided
  • 3/4 teaspoon ground cumin — divided
  • 1/2 teaspoon kosher salt — divided
  • 1 small yellow onion — chopped
  • 2 small jalapenos — or 1 large jalapeno, core and seeds discarded, diced
  • 2 red bell peppers — cored and chopped
  • 1 teaspoon oregano
  • 1/4 teaspoon black pepper
  • 1 can reduced sodium black beans — — 15 ounces, rinsed and drained
  • 1 cup long-grain brown rice — do not use short grain or instant, as it will become mushy
  • 2 cans diced tomatoes in green chiles, such as Rotel — 10-ounce cans, 20 ounces total
  • 1 1/2 cups water
  • 3 medium green onions — chopped
  • ¼ cup chopped fresh cilantro — plus additional for serving
  • 1 lime — cut into wedges
  • additional sliced jalapeno
  • sour cream or plain Greek yogurt
  • diced avocado

Instructions :
  • In a large skillet or Dutch oven with a tight-fitting lid, heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot but not smoking, swirl to coat the pan, then add the shrimp. Sprinkle with ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon cumin, and ¼ teaspoon salt. Stir to coat the shrimp with the spices, then continue to saute just until the shrimp is pink and fully cooked through, about 2 to 3 minutes. Remove to a plate and set aside.
  • Add the remaining ½ tablespoon oil, onion, jalapeno, and bell pepper. Cook until the vegetables begin to soften, about 5 minutes. Add the oregano, black pepper, the remaining 1 teaspoon chili powder, 1 teaspoon garlic powder, and ½ teaspoon cumin. Stir to coat the vegetables and cook 30 seconds. Add the rice and beans. Stir to coat once more.
  • Add the diced tomatoes in their juices and water. Stir to combine the ingredients. Bring to a gentle boil, cover, 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. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 15 additional minutes, stirring the pot every 10 minutes to prevent sticking. If the rice begins to dry out, add a bit more water as needed.
  • Stir in the green onions, cilantro, and reserved shrimp. Squeeze the lime over the top. Serve warm with desired toppings.


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Mexican Shrimp