Zesty Shrimp with Chimichurri Rice

By Side Passion

Ingredients

• 1 cup(s) long grain rice
• 1 medium orange
• 1 cup(s) fresh cilantro leaves, finely chopped
• 4 (about 1 cup) scallions, white and green parts thinly sliced
• 2 clove(s) (large) garlic, finely chopped
• 2 tablespoon(s) olive oil
• 1/4 teaspoon(s) crushed red pepper flake
• Kosher salt
• Pepper
• 1 pound(s) (large) shrimp, peeled and deveined
• 1/2 teaspoon(s) ground cumin
• 1 avocado, cut into 1/4-inch pieces

Details

Cooking time 25mins
Adapted from womansday.com

Preparation

Step 1

Cook the rice according to package directions. Meanwhile, finely grate 2 teaspoon zest from the orange and set aside. Cut away the peel and white pith from the orange and, working over a large bowl, cut into segments. Roughly chop the segments and place into the bowl. Squeeze the juice from the membrane into the bowl, then mix in the cilantro, scallions, garlic, 1 tablespoon oil, red pepper flakes, and 1/4 teaspoon salt.
Heat the remaining tablespoon oil in a large skillet over medium-high heat. Season the shrimp with the reserved zest, the cumin, and 1/4 teaspoon each salt and pepper. Cook, tossing occasionally, until opaque throughout, 3 to 4 minutes.
Fold the rice and avocado into the chimichurri mixture and serve with the shrimp.
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