By Codi Ferguson
Start by cooking the brown rice. In a medium-sized pot, bring 2 cups of water to a boil. Add 1 cup of brown rice and a pinch of salt. Reduce the heat to low, cover the pot, and let it simmer for about 25 minutes, or until the rice is tender and the water is absorbed.
While the rice is cooking, prepare the vegetables. Slice the bell peppers and the yellow onion into thin strips.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers to the skillet. Season with a little salt and pepper. Sauté for about 5-7 minutes, or until the vegetables are tender and slightly charred. Remove from the skillet and set aside.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the raw shrimp to the skillet along with the fajita seasoning (or a mix of chili powder and cumin). Cook the shrimp for about 3-5 minutes, or until they are pink and opaque. Stir occasionally to ensure even cooking.
As the shrimp cooks, cut the avocado in half, remove the seed, and scoop the flesh out. Dice the avocado into chunks.
Once the rice is cooked, fluff it with a fork and divide it among serving bowls.
Top each bowl of rice with the sautéed vegetables, cooked shrimp, and diced avocado.
Cut the lime into wedges and serve alongside the bowls for a fresh squeeze of lime juice over the top before eating. Adjust seasoning with additional salt and pepper, if needed.
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This Main Course Mexican Seafood recipe is ready in 35 minutes and features Raw shrimp (peeled & deveined), Bell peppers (assorted colors), Yellow onion and other delicious ingredients. Contains 450 calories total.
Start by cooking the brown rice. In a medium-sized pot, bring 2 cups of water to a boil. Add 1 cup of brown rice and a pinch of salt. Reduce the heat to low, cover the pot, and let it simmer for about 25 minutes, or until the rice is tender and the water is absorbed.
While the rice is cooking, prepare the vegetables. Slice the bell peppers and the yellow onion into thin strips.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers to the skillet. Season with a little salt and pepper. Sauté for about 5-7 minutes, or until the vegetables are tender and slightly charred. Remove from the skillet and set aside.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the raw shrimp to the skillet along with the fajita seasoning (or a mix of chili powder and cumin). Cook the shrimp for about 3-5 minutes, or until they are pink and opaque. Stir occasionally to ensure even cooking.
As the shrimp cooks, cut the avocado in half, remove the seed, and scoop the flesh out. Dice the avocado into chunks.
Once the rice is cooked, fluff it with a fork and divide it among serving bowls.
Top each bowl of rice with the sautéed vegetables, cooked shrimp, and diced avocado.
Cut the lime into wedges and serve alongside the bowls for a fresh squeeze of lime juice over the top before eating. Adjust seasoning with additional salt and pepper, if needed.
Calories per Serving: 450
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