Jalapeno shrimp with rice



10 min


2 to 3 servings

* PLUS Cooking time: 20 minutes
Jalapeno shrimp with rice


  • 340-g pkg frozen, peeled uncooked large shrimp
  • 2 cups chicken broth
  • 1 cup long-grain rice
  • 2 tsp dried oregano
  • 1 large red bell pepper
  • 3 green onions
  • 1/2 cup frozen peas
  • 3 tbsp butter
  • 1 lime
  • 2 tsp finely chopped pickled jalapenos , or chioptle peppers in adobe sauce
  • 1 garlic clove , minced


  • Defrost shrimp following package directions. In a medium saucepan, stir broth with rice, oregano and generous pinches of salt. Bring to a boil over high heat. Then cover and reduce heat to low. Simmer gently, without stirring, until rice is almost tender, about 18 min.
  • Meanwhile, prepare pepper and onions. Stir pepper and peas into rice. Cover and continue cooking until rice is tender, 2 min. Remove from heat. Stir in 1 tbsp (15 mL) butter and half the onions. Fluff with a fork.
  • Just before rice is done, finely grate peel from lime and prepare jalapeno and garlic. Melt remaining 2 tbsp (30 mL) butter in a large frying pan over medium-high heat. When bubbly, add jalapeno, lime peel, garlic and shrimp. Stir often until shrimp are bright pink, 3 to 5 min. Sprinkle with remaining onions. Taste and add salt if needed.

Nutrition (per serving)

  • Calories
  • 497,
  • Protein
  • 31 g,
  • Carbohydrates
  • 59 g,
  • Fat
  • 14 g,
  • Fibre
  • 3 g,

Looking for something a little more interesting than your standby shrimp stir-fry? We’ve got it in this 20-minute dish, where a little hot pepper goes a long way.