Fajita Butterfly Shrimp with Cilantro Rice
5MIN Prep time
15MIN Cook time
4 Servings
Categories
4th of July,
Airfryer,
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Baking,
Breakfast and Brunch,
Butterfly Shrimp,
Easter,
Entertaining,
Entrees,
Event,
Family Meals,
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Kid-friendly,
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Method,
Mexican and Tex Mex,
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Octoberfest,
Products,
Quick and Easy,
Recipes,
Shrimp,
Soul Food and Comfort Food,
Summer BBQ,
Thanksgiving,
Valentine's Day,
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Ingredients
- 1 9 oz package SeaPak® Jumbo Butterfly Shrimp
- -OR-
- 1 8 oz package SeaPak® Butterfly Shrimp
- 1/2 yellow bell pepper, seeds removed and then cut into strips
- 1/2 red bell pepper, seeds removed and then cut into strips
- 1/2 green bell pepper, seeds removed and then cut into strips
- 1 cup red onion, cut into strips
- 1 tbsp finely chopped garlic
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper
- 2 tbsp olive oil
- 2 tbsp chopped cilantro
- 4 servings instant brown rice
Directions
Cook shrimp and rice according to package instructions.
Heat oil in skillet and sauté peppers, onions, and garlic for 5-7 minutes.
Add cooked shrimp and cumin to skillet and sauté an additional 2-3 minutes. Season to taste with salt and pepper.
Toss cooked rice with chopped cilantro and chili powder.
Plate a single serving of rice and spoon stir fry mixture over the rice.
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