Boiled rice, crispy fried shrimp, salsa sauce, and no tortillas!
Summary
| Cook Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Dish |
| Servings (Default: 4) |
Ingredients
Ingredients- Shrimp – 600-700 g.
- Tomatoes – 300 g.
- Corn – 2 cups
- Rice – 1.5 stack.
- Beans (canned) – 1 can
- Onions (red) – ½ pc.
- Lime – 3 pcs.
- Cilantro – 1 bundle
- Oil (vegetable) – 1 tbsp
- Pepper (chili powder) – 2.5 teaspoon
- Zira – 2.5 teaspoon.
- Garlic (powder) – 1 teaspoon
- Sugar – 1 teaspoon
- Pepper (cayenne) – ½ teaspoon
- Salt – ½ teaspoon.
Instructions
- Cook rice according to package directions with salt and juice squeezed from 2 limes. After cooking, stir in 1 teaspoon sugar and 1 bundle chopped cilantro.
- Defrost shrimp and peel. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add shrimp and sprinkle with 2.5 teaspoons chili powder, 2.5 teaspoons cumin (zira), ½ teaspoon garlic powder, and ½ teaspoon cayenne pepper. Fry 3-5 minutes until pink and cooked through.
- Chop ½ red onion and the 300 g tomatoes. In a bowl, mix with 2 cups corn, 1 can beans, juice from 1 lime, and ½ teaspoon garlic powder.
- Divide cooked rice among bowls, top with shrimp and salsa, and serve.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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