Shrimp and Rice with Tortilla
A quick and flavorful weeknight meal: seasoned shrimp served over rice with warm tortillas, finished with fresh cilantro and a squeeze of lime.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
- 1 lb shrimp, peeled and deveined
- 3 cups cooked rice
- 4 medium flour tortillas
- 1 tsp chili powder
- 1 whole lime
- ¼ cup chopped cilantro
Instructions
- 1
Pat the 1 lb shrimp dry and toss with 1 tsp chili powder and a pinch of salt. Heat 1 tbsp oil in a skillet over medium-high until shimmering, about 2 minutes.
- 2
Add the shrimp in a single layer and cook until pink and opaque, about 2-3 minutes per side. Remove to a plate.
- 3
Warm the 4 tortillas in the same skillet for 30 seconds per side, until soft and lightly charred.
- 4
Serve the shrimp over the 3 cups rice, with tortillas on the side. Garnish with the 1/4 cup cilantro and squeeze the 1 lime over everything.
Tools you’ll need
- Large skillet
- Spatula
- Cutting board
- Knife
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