Let’s talk about healthy and light meals because that’s what I need in my life right now. And if they can be quick and easy then all the better.
This one fits the bill if you will simply make your rice the day before or earlier in the day. I know. Brown rice. It takes soooo long to cook. But it’s so much better for us with all it’s manganese and fiber and other healthy stuff. So get over yourself.
Just kidding. You don’t have to.
One of the keys to this dish, which was delicious and very satisfying by the way, is not to overcook the shrimp. The other key, which is SUPER important, is not to overcook the veggies. We are looking for crisp-tender here. Peppers and onions that are just warmed-through. This is what I loved about this dish. Read below and I will give you some tips.
–Don’t overcook the shrimp. I didn’t and it was soooo good. Really, all they need is about 3-5 minutes in a hot skillet until they are opaque. Transfer them to a plate and add them back in at the very last.
–You could definitely use chicken or beef for this recipe!
–Wipe the skillet out after you have cooked the shrimp. Heat it over the burner until it is HOT. Quickly add your oil and veggies and only cook the veggies until they are warmed through. This keeps them crisp but a little bit tender.
–You could substitute white rice or even quinoa.
–I really liked this rice cold too, straight out of the fridge.
- 4 tablespoons extra virgin olive oil , divided
- ¾ pound medium size shrimp, peeled, deveined and tails removed
- Salt and pepper to taste
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 3 cups cold cooked brown rice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- Heat large skillet over medium-high heat. Coat the bottom with 2 tablespoons of extra virgin olive oil. Add the shrimp when the oil is hot in a single layer and sprinkle with salt and pepper to taste. Cook just until done, about 4-5 minutes. Transfer to a plate and wipe skillet clean.
- Heat the skillet over medium high heat until very hot. Add 2 tablespoons extra virgin olive oil to coat the bottom. Add the peppers and the onion and cook just until crisp-tender, stirring often. Do not overcook. Add the rice and continue to cook until hot. Stir in the shrimp. Sprinkle with the chili powder, cumin, and oregano, and season to taste with salt and pepper to taste. Stir to evenly coat.