Chipotle Citrus Shrimp with cilantro rice and fiesta corn

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Step 1

Ingredient(s) used more than once: fiesta seasoning

Step 2

Bring a small pot with rice, 1 1/4 cups water, and 1/4 tsp. salt to a boil. Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes. Remove from burner and stir in cilantro (prepared in next step) and a pinch of salt. Cover and set aside to keep warm. While rice cooks, continue recipe.

Step 3

Halve orange and juice both halves. Coarsely chop cilantro. Trim and thinly slice green onions. Mince garlic. Pat shrimp dry. Season all over with 3/4 the fiesta seasoning (reserve remaining for corn) and 1/4 tsp. salt.

Step 4

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shrimp and garlic to hot pan. Stir occasionally until garlic is fragrant and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. While shrimp cook, continue recipe.

Step 5

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add corn, green onions, and remaining fiesta seasoning to hot pan. Stir occasionally until corm is heated through, 2-3 minutes. Remove from burner.

Step 6

Add apricot preserves and 3 Tbsp. orange juice to hot pan with shrimp. Stir to combine and bring to a simmer. Once simmering, stir in butter (to taste) until melted and sauce has slightly thickened, 2-3 minutes. Remove from burner. Plate dish as pictured on front of card, topping rice with shrimp and corn. Bon appétit!

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