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Directions

COOK shrimp and rice according to package instructions.

HEAT oil in skillet and sauté peppers, onions, and garlic for 5-7 minutes.

ADD cooked shrimp and cumin to skillet and sauté an additional 2-3 minutes, season to taste with salt and pepper.

TOSS cooked rice with chopped cilantro and chile powder.

PLATE a single serving of rice and spoon stir fry mixture over the rice.

SERVE and enjoy!

From Abbie L: I serve this with fresh pico de gallo to cool things down. 

From Andrea G: Goes great with a margarita!

Ingredients

1 (9 oz) package SeaPak® Jumbo Butterfly Shrimp - Oven Crispy, frozen

˝ cup yellow bell pepper, cut into strips

˝ cup red bell pepper, cut into strips

˝ cup green bell pepper, cut into strip

1 cup red onion, cut into strips

1 Tablespoon finely chopped garlic

1 teaspoon cumin

1 teaspoon chile powder

salt & pepper

2 Tablespoon olive oil

2 Tablespoons chopped cilantro

Instant brown rice (4 servings)

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