Have you ever had one of those days when you have a kitchen full of food, but have NO idea what to cook for dinner? Well, let's just say a certain blogger had one of those days recently. (Me? No, of course not...my kitchen is always stocked full of wonderful items ready to be whipped up gourmet-style! *rolls eyes*)
Anyway...finding something easy, quick, and still YUMMY for dinner is ALWAYS a hard task. Cue Tangy Shrimp Stir-Fry! This recipe has a yummy tangy taste of lime, along with a good spread of veggies, protein, & a starch (also known as a "rounded meal" in our house...this doesn't happen very often!). Ready to get your stir-fry on? Let's do this...
Here are the ingredients you will need: 1 bag of cooked, peeled & deveined shrimp (it's best to get the ones without the tails...SOMEONE didn't do this & it was VERY annoying!), 1-2 cups of rice (depending on how much rice you like; I used 2 cups), 1/4 of a yellow onion, 1/2 of a green bell pepper, 1 large tomato, 1 lime, and your favorite seasonings. I used Goya's Adobo seasoning & McCormick's Roasted Onion & Garlic Potato Seasoning.
First, boil your white rice by following the directions on your packaging or using a rice cooker. (My kitchen isn't so up-to-date yet, so I have to boil it on the stovetop...bleh.) While the rice is cooking, go ahead and chop your veggies.
Once your rice is cooked most of the way through, begin cooking your shrimp in a large skillet on medium-high heat. (It's best if the shrimp is already thawed out, but it's fine if it's frozen. Just make sure to drain out any water that accumulates in your skillet.)
While your shrimp is cooking, grab your lime and roll it on the countertop. A certain SOMEONE watches too much Food Network (ahem...) and has learned that this helps to release the juices inside. Once you've rolled it a few times, cut the lime in half. Squeeze the juice from the lime onto your shrimp, along with the Adobo seasoning (or whatever seasoning you chose to use).
Add the chopped onion and let it cook for about 1-2 minutes, then add the bell pepper and let it cook for about 5 minutes. When the bell pepper and onion are slightly browned, add the chopped tomato to the mixture and cook it for about 3-4 minutes.
Once your mixture is well-heated and cooked through, sprinkle about half of the McCormick seasoning over it and stir. If your mixture seems a bit dry, add a splash of olive or vegetable oil to it so that it doesn't burn. Add the rice and the remainder of the McCormick seasoning. Turn heat down to about medium-low and stir while it simmers down, about 3 minutes. Cook for another 2-3 minutes, making sure your rice and vegetables are thoroughly cooked.
Once your stir-fry mixture is finished cooking, it is ready to serve. Use the second half of the lime to add a splash of lime juice and sprinkle your dish with a pinch of parsley flakes (to make it gourmet-beautiful!). Enjoy!