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Salsa Shrimp Skewers with Bell Pepper Pico, Lime Rice and Sour Cream

Salsa-seasoned shrimp skewers with fresh bell pepper pico, lime rice and cilantro sour cream. 
Difficulty: Easy
Time: 35-40 min
This dish is Gluten-Free
Calories: 511 Fat: 7g Carbs: 33g Protein: 22g

This salsa mix is an incredibly versatile blend that adds oomph to our pico de gallo – a simple salsa made from fresh ingredients. We’d love to suggest a made from scratch margarita or paloma to round out this awesome meal!

Ingredients
Basmati Rice
Wooden skewers
Serrano chili
Lime
Bell pepper
Cilantro
Shallot
Shrimp
Sour cream
Salsa spice mix
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Cooking terms for this recipe

Zest The peel of, or grating of a citrus peel for flavor.
Simmer To stew gently below or just at boiling point.
Sear To cook the surface of meat very quickly with intense heat.

What you need

Medium pot

Medium sauté pan or grill

Medium bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Zest one lime; cut in half, then juice. Cut the other lime into quarters. Peel, then dice shallot. Remove seeds and stem from red bell pepper, then dice. Thinly slice serrano. Rough chop cilantro leaves and stems. Remove shrimp from package; rinse, pat dry and remove tails. Note: If you're going to use your grill, soak your skewers in warm water until ready to use.

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Step 2: COOK RICE

Place basmati rice, 1¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to a simmer; cover and reduce heat to low. Cook 15-20 min until done. Fluff with fork. While rice is cooking, prep the shrimp (Step #3).

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Step 3: PREP SHRIMP

Toss shrimp, salsa spice mix, and a pinch of salt and pepper until shrimp is well coated. Skewer 3-4 shrimp onto skewers and set aside, allowing the seasoning to set while you move on to making the pico (Step #4).

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Step 4: MAKE PICO

In a medium bowl, mix serrano, bell pepper, lime juice, shallot, 1 Tbsp. oil, half of the cilantro, and a pinch of salt and pepper. Toss until incorporated, then set aside. Note: Adjust the heat to your preference by using more or less of the serrano slices! We enjoy it spicy, but you might want to use 2-3 slices for a milder pico.

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Step 5: COOK SHRIMP

Heat 1 tsp. oil in medium sauté pan over medium heat or heat grill to medium heat. Once hot, place skewers on grill or skillet and sear 2-3 min per side until starting to brown and fully cooked. Remove from heat. Note: The USDA recommends cooking shrimp to an internal temperature 145ºF.

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Step 6: PLATE YOUR DISH

Toss cooked rice with 1 tsp. lime zest. Mix sour cream with remaining cilantro and ¼ tsp. lime zest. Divide rice between two bowls; top with pico and shrimp skewers. Dollop with sour cream and serve with a squeeze of a lime. Enjoy!