Description
Great recipe for meal planning using leftover cooked rice in a satisfying salsa shrimp fried rice dinner.
Ingredients
Scale
1/2 pound cleaned tail-on large shrimp
3 tablespoons vegetable oil
2 tablespoons dry fajita seasoning
2 tablespoons water
2 tablespoons low-sodium soy sauce
3 cups chilled cooked rice
1 cup Sam’s Fresh Mango Pineapple Salsa
1/2 cup cooked, shelled edamame or frozen peas
1 egg, beaten
2 scallions, thinly sliced
2 tablespoons chopped fresh cilantro
Instructions
- Heat oven to 450F. Line a large rimmed baking sheet with parchment paper.
- Toss shrimp with 1 tablespoon of oil and 1 tablespoon of fajita seasoning; set aside.
- In a large bowl, whisk remaining oil and seasoning with the water and soy sauce. Add rice, salsa and edamame, stirring well, to evenly coat with fajita mixture.
- Spread rice mixture evenly over prepared pan. Bake on center rack for 10 minutes.
- Remove pan from oven and gently stir rice mixture around. Place shrimp on rice around edge of pan. Return to oven and bake for 5 to 8 minutes or until shrimp begin to turn pink.
- Remove pan from oven and drizzle rice evenly with the egg. Return to oven to bake for 3 to 5 minutes or until egg and shrimp are cooked through.
- Spoon onto a serving platter. Sprinkle with scallions and cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main dish
- Method: oven
- Cuisine: Asian
Keywords: fried rice, Asian, sheet pan dinner, mango pineapple, salsa, easy dinner, meal plan rotation