Chili Verde Shrimp with Cilantro Rice
Creamy Ranch Slaw
Ingredients
- ½ (8-oz) pkg diced red onions
- 1 Tbsp olive oil
- 1 clove garlic, minced
- ¼ tsp salt, divided
- ¼ tsp crushed red pepper, divided
- 1 lb peeled and deveined, large shrimp
- ½ (8-oz) pouch green chile enchilada sauce (such as Frontera)
- ½ pint grape tomatoes, halved
- 2 Tbsp chopped fresh cilantro, divided
- 1 (8.8-oz) pouch microwavable brown rice
Instructions
- Cook onion in hot oil in a large nonstick skillet over medium-high heat 3 minutes or until tender. Stir in garlic and ⅛ tsp each salt and red pepper; cook 1 minute or until fragrant.
- Sprinkle shrimp with ⅛ tsp each salt and red pepper. Add to onion, and cook 2 minutes per side or just until shrimp turn pink. Add enchilada sauce and tomatoes; cook 1 to 2 minutes or until sauce is thoroughly heated. Stir in 1 Tbsp cilantro.
- Meanwhile, cook rice according to package directions. Stir in 1 Tbsp cilantro. Serve shrimp mixture over rice.
Side Dish Ingredients
- ½ (16-oz) pkg tricolor coleslaw
- 3 Tbsp refrigerated yogurt Ranch dressing (such as Bolthouse Farms)
- ¼ cup chopped fresh cilantro
- 2 Tbsp roasted, salted pepitas (pumpkin seeds)
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
336
|
69
|
405
|
| Fat (g) | 9 | 4 | 13 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 25 | 3 | 28 |
| Carb (g) | 35 | 7 | 42 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 668 | 170 | 838 |
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