Sweet Shrimp & Cilantro Rice Bowls

🥘 Ingredients

• cilantro
  1 bunch
• corn
  1 c
• fajita spice blend
  2 tbsp
• garlic
  4 cloves
• honey
  2 tbsp
• jasmine rice
  1 c
• lime
  1 unit
• mandarin orange slices
  1 can
• pineapple
  1 can
• shallot
  1 unit
• shrimp
  10 oz
• tomato
  1 unit

🍳 Cookware

• small pot
• large pan

1. 

   1

   In a small pot , combine jasmine rice , 1 ¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c
2. 

   2

   While rice cooks, wash and dry all produce. Peel and mince or grate garlic . Drain pineapple and mandarin orange slices over a large bowl, reserving juice. Roughly chop pineapple and orange slices. Peel and finely chop shallot . Quarter lime . Drain, rinse, and thoroughly dry corn with paper towels. Dice tomato . Finely chop cilantro .

   garlic: 4 cloves, pineapple: 1 can, mandarin orange slices: 1 can, shallot: 1 unit, lime: 1 unit, corn: 1 c, tomato: 1 unit, cilantro: 1 bunch
3. 

   3

   Rinse shrimp and pat dry with paper towels. Whisk honey , half the garlic, half the fajita spice blend , salt, and pepper into bowl with reserved fruit juice. Add shrimp and toss; let marinate until ready to use. In a second large bowl, combine shallot and juice from half the lime.

   shrimp: 10 oz, honey: 2 tbsp, fajita spice blend: 2 tbsp
4. 

   4

   Heat a drizzle of olive oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots ⏱️ 5 minutes . If corn begins to pop, cover pan with a lid. Turn off heat; transfer to a plate. Wipe out pan.
5. 

   5

   Heat a large drizzle of oil in pan used for corn over high heat. Once oil is shimmering, remove shrimp from marinade and add to pan. Discard marinade. Cook, stirring occasionally, until cooked through ⏱️ 3 minutes .
6. 

   6

   To bowl with shallot, add chopped pineapple, chopped orange, corn, tomato, half the cilantro, remaining garlic, a drizzle of oil, salt, and pepper. Stir to combine. Taste and adjust seasoning with more lime juice, salt, or pepper if desired. Fluff rice with a fork; gently stir in remaining cilantro. Divide rice between shallow bowls. Top with shrimp and fruit and corn salsa. Serve with any remaining lime wedges on the side.