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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (3 1/2-ounce) bag boil-in-bag long-grain rice |
1/2 teaspoon salt, divided |
1/4 teaspoon ground red pepper |
1/4 teaspoon chili powder |
1/8 teaspoon ground cumin |
1/8 teaspoon black pepper |
1 1/2 pounds peeled and deveined large shrimp |
2 tablespoons vegetable oil, divided |
2 teaspoons bottled minced garlic |
1/4 cup tequila |
2 tablespoons minced fresh cilantro, divided |
1 tablespoon fresh lime juice |
lime wedges (optional) |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. 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.
3. 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.
4. 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.
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