Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Robyn Webb
Recipe by Cooking Light July 2002

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 4 ounces shrimp and 1/2 cup rice mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions, omitting salt and fat.

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  • While rice cooks, combine 1/4 teaspoon salt and next 4 ingredients (1/4 teaspoon salt through black pepper) in a large zip-top plastic bag; add shrimp. Seal and shake to coat.

  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp; cook 3 minutes, turning once. Add garlic; sauté 1 minute. Add tequila and 1 tablespoon cilantro; cook 1 minute.

  • Combine 1/4 teaspoon salt, 1 tablespoon oil, 1 tablespoon cilantro, and lime juice; pour over rice, tossing to coat. Serve shrimp over rice mixture. Serve with lime wedges, if desired.

Nutrition Facts

419 calories; calories from fat 22%; fat 10.1g; saturated fat 1.6g; mono fat 2.1g; poly fat 5.2g; protein 37.5g; carbohydrates 31.5g; fiber 0.6g; cholesterol 259mg; iron 4.4mg; sodium 548mg; calcium 104mg.
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