Spicy Shrimp & Cabbage over Mexican Rice
This spicy shrimp meal prep is super easy and super delicious! Wake up your senses and get over your afternoon slump with the tangy lime cabbage and spicy shrimps!
Ingredients
Spicy Shrimp and Cabbage
- 1 lb shrimp
- 1 lb green cabbage thinly sliced
- 4 cloves garlic minced
- 3 Tbsps olive oil divided
- lime juice from two big limes
- 1 tsp cayenne pepper divided
- 1 tsp cumin divided
- 1 tsp parsley divided
Mexican Rice
- 2 Tbsps olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup white rice
- 2 tsp chili powder
- 1 tsp cumin
- 8 oz tomato sauce
- 2 cups low-sodium chicken stock
- salt and pepper to taste
Garnish
- cojita cheese optional
- cilantro optional
- lime wedges optional
Instructions
Mexican Rice
- Using a small pot, heat olive oil over medium heat. Add onion and garlic, and cook until onion is translucent, 7 - 10 minutes. Stirring occasionally.
- Add rice, stir to coat in oil. Add cayenne pepper, cumin, salt, and pepper. Stir to combine.
- Add tomato sauce, and chicken stock. Mix thoroughly.
- Bring to a boil, lower heat, and let simmer, partially covered, for 20 minutes.
Spicy Shrimp and Cabbage
- Peel and wash your shrimp, and pat dry with paper towels (very important!!!)
- Combine shrimp, 1/2 tsp cayenne pepper, 1/2 tsp cumin, and 1/2 tsp parsley.
- Heat 1 Tbsp olive oil in a large pan over medium heat. Add shrimp and cook 2 minutes on each side. Remove from pan.
- Add remaining olive oil (2 Tbsps) and the garlic. Cook for 2 - 3 minutes, or until fragrant.
- Add sliced cabbage and lime juice to the pan, stir to coat the cabbage in juice.
- Add remaining parsley, cumin, and cayenne pepper.
- Lower heat and cook for 15 - 20 minutes, until cabbage is soft and liquid has evaporated.
- Serve over the rice. Top with cojita cheese, cilantro, and lime wedges.