Name: Fajita Butterfly Shrimp with Cilantro Rice
Yield: 4 Servings
Ingredients: 1 Unit 9 oz SeaPak Jumbo Butterfly Shrimp; 1/2 Item yellow bell pepper, seeds and membranes removed and then cut into strips; 1/2 Item red bell pepper, seeds and membranes removed and then cut into strips; 1/2 Item green bell pepper, seeds and membranes removed and then cut into strips; 1 C red onion, cut into strips; 1 tbsp. Finely chopped garlic; 1 tsp. Cumin; 1 tsp. Chili Powder; Salt and Ground Black Pepper, to Taste; 2 tbsp. Olive oil; 2 tbsp. Chopped Cilantro; 4 Unit Servings instant brown rice

Fajita Butterfly Shrimp with Cilantro Rice

This Mexican and seafood combination couldn't taste any better

Print Recipe

Ingredients

1 Unit	9 Oz Seapak Jumbo Butterfly Shrimp
1/2 Item	Yellow Bell Pepper, Seeds And Membranes Removed And Then Cut Into Strips
1/2 Item	Red Bell Pepper, Seeds And Membranes Removed And Then Cut Into Strips
1/2 Item	Green Bell Pepper, Seeds And Membranes Removed And Then Cut Into Strips
1 C	Red Onion, Cut Into Strips
1 tbsp.	Finely Chopped Garlic
1 tsp.	Cumin
1 tsp.	Chili Powder
	Salt And Ground Black Pepper, To Taste
2 tbsp.	Olive Oil
2 tbsp.	Chopped Cilantro
4 Unit	Servings Instant Brown Rice

Directions

1	COOK shrimp and rice according to package instructions.
2	HEAT oil in skillet and sauté peppers, onions, and garlic for 5-7 minutes.
3	ADD cooked shrimp and cumin to skillet and sauté an additional 2-3 minutes, season to taste with salt and pepper.
4	TOSS cooked rice with chopped cilantro and chili powder.
5	PLATE a single serving of rice and spoon stir fry mixture over the rice. Serve and enjoy!

Yield

4 Servings