Created with Sketch. ADD YOUR REVIEW 2 Reviews
Yield
4 servings (serving size: 1/2 cup rice mixture, about 1 cup shrimp mixture, and 1 lemon wedge)
Becky Luigart-Stayner; Cindy Manning Barr

How to Make It

Step 1

Cook rice according to package directions, omitting salt and fat. Stir in the almonds and 1/4 teaspoon salt. Keep rice mixture warm.

Step 2

While rice cooks, heat a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt and black pepper. Coat pan with cooking spray. Add 1 1/2 teaspoons oil to pan. Add poblano; cook 3 minutes or until lightly browned, stirring frequently. Reduce heat to medium. Add shrimp; cook 4 minutes or until shrimp are done. Remove from heat.

Step 3

Combine 1 1/2 tablespoons of oil, cilantro, and lemon juice, stirring with a whisk. Add cilantro mixture to shrimp mixture; toss to coat. Divide rice evenly among 4 plates; top with shrimp mixture. Serve with lemon wedges.

You May Like

Ratings & Reviews