Cilantro Lime Shrimp Bowl

I don’t know about you but I’m ready for actual spring!

I was really looking forward to warmer temps and after tease earlier in the week it got really cold and rainy. I wasn’t going to let that get me down so I decided to brighten things up with a new recipe!

It had been a while since we had seafood for dinner so I decided to bust some giant prawns out for dinner. The recipe that came together with a few hodgepodge items from the fridge but it came out delicious!

Here’s what you’ll need:

12 to 15 large prawns, thawed, peeled, de-veined and cut into small chunks
1 large shallot, diced
4 slices of Canadian Bacon, diced into small pieces
1 brunch of fresh asparagus, trimmed and cut into 1-inch pieces
2 Roma tomatoes, quartered and cut into large chunks
1 Tbsp extra virigin olive oil
1/2 tsp of my All Purpose Blend
Juice of 1/2 lime about 2 Tbsp.
2-3 cups of prepared brown/white rice (as a base for the other goodies)
1/2 cup fresh cilantro, rinsed and roughly chopped

Directions:

First preheat a large skillet on medium heat. Next add in 1 tablespoon of olive oil with the diced shallot and the Canadian bacon.

​Once that has started to cook down a little bit you’re going to add in the asparagus and Roma tomatoes, sauteing until they start to get tender.

Last but not least add your prawn chunks and season with the all purpose blend and a squeeze of lime juice.

Cook just until the shrimp turns pink so that they don’t over-cook and get chewy. Serve over a half a cup of rice and top with fresh cilantro. Enjoy!



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