Chili Lime Shrimp Corn Skillet

Ingredients

• 455 g shrimp
• 320 g cooked rice
• 170 g corn and 140 g cherry tomatoes
• 1 lime, juiced and 5 ml chili powder
• 6 g chopped cilantro
• 15 ml olive oil
• salt
• black pepper

Method

1. Step 1

   Season 455 g shrimp with salt and black pepper.

2. Step 2

   Heat the olive oil in a large skillet over medium-high heat and cook the seafood for 2 to 4 minutes until it is almost done.

3. Step 3

   Add 170 g corn and 140 g cherry tomatoes and cook it for 2 minutes until the vegetables soften slightly.

4. Step 4

   Stir in 1 lime, juiced and 5 ml chili powder and let it bubble for 1 minute.

5. Step 5

   Add 320 g cooked rice to the skillet and toss everything together.

6. Step 6

   Finish the skillet with 6 g chopped cilantro.

7. Step 7

   Serve the skillet immediately while the sauce is hot and glossy.