Chili-Oil-Roasted Shrimp
Corn and Zucchini Rice
Ingredients
- 2 jalapeño peppers, thinly sliced
- 5 cloves garlic, minced
- ½ cup olive oil
- 2 lb peeled and deveined, large raw shrimp
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh cilantro
- 2 Tbsp fresh lemon juice
Instructions
- Preheat oven to 450ºF. Cook jalapeños and garlic in hot oil in a small saucepan over medium heat, stirring occasionally, 2 minutes. Remove from heat.
- Carefully toss together shrimp and oil mixture on a large rimmed baking sheet; spread in a single layer. Bake 5 to 6 minutes or until shrimp turn pink.
- Sprinkle shrimp with parsley and cilantro; drizzle with lemon juice, and season with salt and pepper to taste.
Side Dish Ingredients
- 1½ cups long-grain white rice
- 2 zucchini, chopped
- 1 (12-oz) pkg frozen whole kernel corn, thawed
- 2 Tbsp olive oil
Side Dish Instructions
- Cook rice according to package directions.
- Cook zucchini and corn in hot oil in a large nonstick skillet over medium heat. Cook, stirring often, 5 to 6 minutes or until zucchini is tender.
- Stir in cooked rice; season with salt and pepper to taste.
Budget Friendly Meal Plan
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