Zesty Shrimp with Chimichurri Rice

1. 1

   Cook the rice according to package directions.

2. 2

   Meanwhile, finely grate 2 teaspoon zest from the orange and set aside.

3. 3

   Cut away the peel and white pith from the orange and, working over a large bowl, cut into segments.

4. 4

   Roughly chop the segments and place into the bowl.

5. 5

   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.

6. 6

   Heat the remaining tablespoon oil in a large skillet over medium-high heat.

7. 7

   Season the shrimp with the reserved zest, the cumin, and 1/4 teaspoon each salt and pepper.

8. 8

   Cook, tossing occasionally, until opaque throughout, 3 to 4 minutes.

9. 9

   Fold the rice and avocado into the chimichurri mixture and serve with the shrimp.

* Per serving · 4 servings · Values may vary.

No additional tips available.