Chili-Oil-Roasted Shrimp
Corn-and-Zucchini Rice
Ingredients
- 1 jalapeño pepper, thinly sliced
- 3 cloves garlic, minced
- ¼ cup olive oil
- ¾ lb peeled and deveined, large raw shrimp
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp fresh lemon juice
Instructions
- Preheat oven to 450ºF. Cook jalapeño 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
- ½ cup long-grain white rice
- 1 zucchini, chopped
- 1 cup frozen whole kernel corn, thawed
- 1 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
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
