Categories: Entree

Ingredients

• 1 1/2 pounds medium-size peeled, deveined raw shrimp
• 3 cups thinly sliced bell peppers
• 1 cup thinly sliced red onion
• 1 medium jalapeño chile, seeded and thinly sliced lengthwise
• 2 1/2 teaspoons ground cumin
• 1 teaspoon ancho chile powder
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1/2 cup chopped fresh cilantro, plus leaves for garnish
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lime juice
• Hot cooked rice, diced avocado, pico de gallo, and lime wedges for serving

Directions

1. Toss together shrimp, bell peppers, onion, jalapeño, cumin, chile powder, and garlic powder in a large bowl.

2. To cook now: Preheat oven to high broil with rack positioned 6 inches from heat source. Arrange mixture on a rimmed baking sheet; drizzle with oil. Broil in preheated oven until shrimp is cooked through and mixture is tender and slightly browned, 7 to 9 minutes, stirring every 3 minutes to cook evenly. Sprinkle with chopped cilantro, salt, and black pepper; drizzle with lime juice. Serve in bowls on top of rice with avocado, pico de gallo, lime wedges, and cilantro leaves for garnish.

3. To freeze for later: Place mixture into a large ziplock plastic freezer bag. Flatten, seal, and freeze up to 3 months.

4. To thaw and cook: Thaw overnight in refrigerator or at room temperature 1 hour. Preheat oven to high broil with rack positioned 6 inches from heat source. Break up any clumps of thawed shrimp mixture (some pieces may still be slightly frozen). Arrange mixture on a rimmed baking sheet; drizzle with oil. Broil in preheated oven until shrimp is cooked through and mixture is tender and slightly browned, 9 to 11 minutes, stirring every 4 minutes to cook evenly. Sprinkle with chopped cilantro, salt, and black pepper; drizzle with lime juice. Serve in bowls on top of rice with avocado, pico de gallo, lime wedges, and cilantro leaves for garnish.

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