Four minutes in the pan and the shrimp are done
Thaw a pound of peeled shrimp, pat them properly dry, and season with a spoon of mild taco seasoning. Sear them two minutes a side over warm rice, shredded cabbage, corn, and diced avocado.
Wet shrimp steam instead of searing and end up rubbery, which is the version kids refuse. Dry them on a paper towel and they brown. Shrimp is also the lightest protein here, so it suits a 6:00 practice.
Ingredients
The recipe serves 4. Plan on about 20 minutes.
- 1 lb frozen peeled shrimp, thawed and patted dry
- 1 tablespoon olive oil
- 1 tablespoon mild taco seasoning
- 2 cups cooked rice, warm
- 2 cups shredded cabbage or coleslaw mix
- 1 avocado, diced
- 1/2 cup corn, thawed
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/4 teaspoon salt
How to Make It
- Toss the thawed shrimp with the olive oil and taco seasoning.
- Cook in a skillet over medium-high heat 2 to 3 minutes per side until pink, opaque, and curled.
- Stir the sour cream, lime juice, and salt together for a quick drizzle.
- Divide the warm rice among 4 bowls and top with cabbage, corn, and avocado.
- Add the shrimp and finish with the lime drizzle.
Timing Before Practice
Start about 25 minutes out; shrimp cook in just a few minutes once thawed.
- T-minus 25: thaw the shrimp and warm the rice
- T-minus 12: season and cook the shrimp
- T-minus 4: build the bowls and drizzle
Make It Ahead or Save Leftovers
Prep the rice and slaw ahead so dinner is just cooking the shrimp.
- Thaw shrimp overnight in the fridge for a fast cook
- Keep avocado out until serving so it stays fresh
- Eat shrimp leftovers cold the next day rather than reheating
- Serve with: tortilla chips, lime wedges
Parent Tip
Pat the thawed shrimp very dry so they sear instead of steaming in the pan.
Make it fit tonight
Small changes that make this one fit your night
Shrimp thawed overnight in the fridge
A bag moved down Monday morning is ready by Tuesday and cooks in four minutes.
Bagged coleslaw mix instead of shredding
Two cups straight from the bag saves you a cabbage and ten minutes of knife work.
Avocado diced at the table
Cut it last and it stays green through dinner instead of browning while the rice warms.
A lime and sour cream drizzle
A spoon of lime juice in a quarter cup of sour cream ties the whole bowl together.
Leftover shrimp eaten cold
Reheated shrimp turn tough, so pack the extras cold over slaw for lunch instead.
Plan the next step
Browse more quick seafood dinners
Use the planner to add a few fast shrimp and fish nights to your week.