CHIPOTLE SHRIMP WITH MANGO SALSA & JASMINE RICE
A little heat, a little sweet, with a nice island twist complete with jasmine rice and a side of refreshing mango salsa.
COOKING INSTRUCTIONS
NUTRITION
6 Serving Instructions
Thaw in refrigerator.
1.Add water to bag of skewers. Soak 20 min. (to prevent from burning) Spray baking sheet with nonstick cooking spray.
2.Rice: In sauce pan add rice and 2 1/4 cups water. Bring to boil, stir once, cover and cook on low heat for 20-25 min. Fluff with fork.
3.Remove shrimp from marinade and thread 3-4 per skewer. Place skewered shrimp on baking sheet, and lightly spray shrimp with nonstick cooking spray.
4.Broil on baking sheet or remove from baking sheet to grill. Cook on high for 3-4 min. each side, just until pink.(Overcooking shrimp will cause them to be tough and chewy.)
5.Serve with jasmine rice and mango salsa. (If desired break up larger pieces of mango with fork.)
Prep time: 20-25 min.
3 Serving Instructions
Thaw in refrigerator.
1.Add water to bag of skewers. Soak 20 min. (to prevent from burning) Spray baking sheet with nonstick cooking spray.
2.Rice: In sauce pan add rice and 1 1/8 cups water. Bring to boil, stir once, cover and cook on low heat for 20-25 min. Fluff with fork.
3.Remove shrimp from marinade and thread 3-4 per skewer. Place skewered shrimp on baking sheet and lightly spray shrimp with nonstick cooking spray.
4.Broil on baking sheet or remove from baking sheet to grill. Cook on high for 3-4 min. each side, just until pink. (Overcooking shrimp will cause them to be tough and chewy.)
5.Serve with jasmine rice and mango salsa. (If desired break up larger pieces of mango with fork.)
Prep time: 20-25 min.
Serving Suggestions
Dream Dinners Key Lime Corn
