Sweet Shrimp & Cilantro Rice Bowls

🥘 Ingredients

• cilantro
  ½ ounce
• cooking oil
• corn
  2 unit
• fajita spice blend
  2 tbsp
• garlic
  4 clove
• honey
  4 tsp
• jasmine rice
  1.5 c
• lime
  4 unit
• mandarin orange slices
  8 oz
• pineapple
  8 oz
• salt
• shallot
  2 unit
• shrimp
  40 oz
• tomato
  2 unit
• water
  1¼ cup

🍳 Cookware

• large bowl
• large bowl
• large pan

1. 

   1

   In a small pot, combine jasmine rice , water (2¼ cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, water: 1¼ cup, salt
2. 

   2

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

   garlic: 4 clove, pineapple: 8 oz, mandarin orange slices: 8 oz, shallot: 2 unit, lime: 4 unit, corn: 2 unit, tomato: 2 unit, cilantro: ½ ounce
3. 

   3

   Rinse shrimp and pat dry with paper towels. In the bowl with the reserved fruit juice, whisk honey , half the garlic, half the fajita spice blend , salt, and pepper. Add shrimp and toss; let marinate until ready to use in Step 5. In a second large bowl , combine the chopped shallot and juice from half of one lime.

   shrimp: 40 oz, honey: 4 tsp, fajita spice blend: 2 tbsp
4. 

   4

   Heat a drizzle of cooking oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden and charred in spots, ⏱️ 4-6 minutes ; if corn begins to pop, cover the pan. Transfer to a plate and wipe out the pan.

   cooking oil
5. 

   5

   Heat a large drizzle of cooking oil in the same pan over high heat. When the oil shimmers, remove shrimp from marinade (discard marinade) and add to pan. Cook, stirring occasionally, until shrimp are cooked through, ⏱️ 3-4 minutes .
6. 

   6

   To the bowl with the shallot, add the chopped pineapple, chopped orange, corn, tomato, half the cilantro, the remaining garlic, a drizzle of oil, salt, and pepper. Stir to combine; season to taste with more lime juice, salt, or pepper. Fluff rice with a fork; stir in remaining cilantro. Divide rice between shallow bowls; top with shrimp and the salsa, draining any excess liquid. Serve with remaining lime wedges on the side. *Shellfish is fully cooked when internal temperature reaches 145°.