15 minutes total · Serves 2
Prep: 5 minutes · Cook: 10 minutes
A hot skillet, a lemon, and shrimp that someone else has already peeled. Microwave rice keeps this firmly in the weeknight category; cucumber and a handful of greens make it feel fresh.
Pour with AVIVO White. Meet the First Taste Trio
What you’ll need
12 oz raw large shrimp, peeled and deveined, thawed if frozen
1 (8.8 oz) pouch cooked microwave rice
1 small cucumber, diced
2 handfuls baby arugula or spinach
2 tbsp olive oil, divided
2 garlic cloves, finely chopped
1 lemon, zested and halved
1 tbsp butter
1/4 tsp red pepper flakes (optional)
Kosher salt and black pepper
Let’s make dinner.
Pat the shrimp dry. Toss with 1 tbsp olive oil, 1/4 tsp kosher salt, a few grinds of pepper, and the red pepper flakes, if using. Heat a large skillet over medium-high while you dice the cucumber.
Cook the shrimp in a single layer for about 2 minutes per side, until opaque throughout and just firm. Turn the heat to low. Add the butter and garlic; stir for 30 seconds, until fragrant. Take off the heat and add the lemon zest and juice from half the lemon.
While the shrimp cook, heat the rice according to the pouch directions. Toss the cucumber and greens with the remaining olive oil, a squeeze of lemon, and a pinch of salt.
Divide the rice between two bowls. Add the greens, cucumber, shrimp, and every bit of the lemon-garlic butter from the pan. Serve with the remaining lemon.
A little head start
Buy peeled, deveined shrimp. If yours are frozen, thaw them before starting the 15-minute clock.
Times are estimates for two servings, with thawed proteins and the shortcuts listed above. Let doneness guide you if your stove needs an extra minute.