Mexican Recipes With Shrimp

Easy Mexican Shrimp Quesadilla Recipe (Healthy)

WEBMay 7, 2022 · This easy, Mexican shrimp quesadilla recipe is filled with savory and healthy ingredients!Tender fried shrimp, lime juice, taco seasoning, onion, and bell …

Rating: 5/5(1)

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Mexican Shrimp & Rice THM "E", Gluten Free, Low …

WEBJan 2, 2021 · My Mexican Shrimp and Rice is any seafood lover's dream! It's an easy and delicious recipe that features juicy sautéed shrimp, …

1. To prepare the brown rice according to the directions on the back of the package. Using 1 1/2 cups of dry rice will roughly yield 4 1/2 to 5 cups of riced needed for this recipe.
2. When the rice has about 30 minutes left to cook it is time to get started on the Mexican style sauce that will flavor the rice.
3. Add the 1 Tablespoon of coconut oil to a large skillet or pot and toss in the chopped onions, bell peppers, and the garlic. Sautee these until they begin to get tender but not mushy.
4. Next add in the two cans of Fire Roasted Tomatoes, all the spices, and the salt and pepper to taste. Let this simmer for about 5 minutes and taste the sauce to make sure it has enough seasoning for your liking. Add more if needed.

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Mexican Shrimp Healthy Mexican Shrimp with Rice

WEBFeb 18, 2019 · Healthy Mexican Shrimp and Rice. Easy recipe that's full of spicy Mexican flavor! Juicy shrimp, brown rice, veggies, and beans …

1. 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.
2. 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.
3. 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.
4. Stir in the green onions, cilantro, and reserved shrimp. Squeeze the lime over the top. Serve warm with desired toppings.

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