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Mexican Shrimp Fried Rice

Mexican Shrimp Fried Rice

Angelina
Classic fried rice gets a south-of-the-border makeover in this Mexican Shrimp Fried Rice - easy, healthy, and ready in 15 minutes!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Ingredients 

  • 3 cups cooked rice chilled see note*
  • 2 tbsp olive oil divided
  • 1 pound shrimp peeled and deveined
  • 2 cloves garlic minced
  • 1 small onion chopped
  • 1/4 cup corn
  • 1/4 cup peas
  • 1 can black beans drained and rinsed
  • 1/2 cup salsa
  • salt and pepper
  • 2 tbsp chopped cilantro
  • juice of 1 lime

Toppings:

  • avocado
  • chopped cilantro
  • sliced jalapeno
  • salsa
  • hot sauce
  • lime

Instructions 

  • Heat 1 tbsp oil in a large skillet or wok over medium/high heat. Add shrimp along with garlic and cook shrimp 1 minute on each side. Remove from skillet and set aside.
  • Add chopped onion to hot skillet and cook until translucent. Add corn, peas, and black beans. Remove from skillet and place it with the cooked shrimp. Set aside.
  • Add remaining tbsp of olive oil to skillet. Once hot, add rice, salsa, salt and pepper. Stir to combine 3-4 minutes, to fry the rice.
  • Stir in the shrimp, vegetable, mixture, and chopped cilantro.
  • Squeeze lime juice and stir to combine.
  • Top with avocado, cilantro, jalapeno slices, hot sauce, salsa, and more lime.

Notes

*If you don't have cold left over rice, cook 1 1/2 cups rice in 3 cups water. Then spread out on a baking sheet and place in refrigerator for 15-20 minutes.
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