Southwest Shrimp and Rice with Papaya Salad

Shrimp and rice is a super easy and adaptable go to weeknight meal.  It also happens to be absolutely delicious and typically you can get kids to eat it.  

I like to make different taste profiles of shrimp and rice and really like this southwest version that has a great chili powder and cumin vibe, some heat from jalapeños, a sweet pop of corn and it all comes together with help from a jarred enchilada sauce.

With the shortcut of pre-prepared rice that you've either cooked yourself in advance and have hanging out in the fridge, or the packaged kind that you can microwave, this slightly spicy dish comes together in 20 minutes.  Perfect for the Monday through Friday hustle.

SIMPLE VEG LIKE PEPPERS & ONIONS ARE A FLAVORFUL & INEXPENSIVE BASE

Each bite contains succulent shrimp, hearty rice, healthy veggies, sweet corn and is all married together with that wonderful south of the border sauce. 

A POUND OF SHRIMP CAN BE NICELY STRETCHED TO FEED A FAMILY OF 4 WITH THIS DISH

Those robust flavors need something cool to compliment them.  While you can certainly serve a sour cream or Greek yogurt alongside to assist in cutting the heat, I love the fresh papaya salad that accompanies this dish.  Papaya is so very slightly sweet, and when you hit it with zingy lime, silky avocado and unsweetened shredded coconut, it's a winning combo.

Fun fact, papaya contains papain, which can naturally improve digestion and make it easier to digest proteins.  (Remember this papaya salad the next time you're grilling a flank steak).  Papaya is also loaded with antioxidants, so you can feel good about eating this fruit.

HELLO PAPAYA!

THIS EASY PAPAYA SALAD IS GOOD & GOOD FOR YOU.

Let the fiesta begin when you're digging into this Latin inspired shrimp and rice skillet.

Southwest Shrimp & Rice Skillet with Papaya Salad


1 pound medium shrimp, rinsed, patted dry & roughly chopped into bite sized bits
2 cups cooked rice (I used brown rice and packaged is fine)
8 ounces green enchilada sauce
1 red pepper, cored and diced
2 jalapeños, deseeded and diced (optional)
1 medium onion, diced
1 zucchini, cut in bite sized pieces
1/2 cup corn (from frozen)
2 tablespoons chili powder
1 tablespoon olive oil 
1 teaspoon cumin
1 teaspoon salt ( I love course sea salt)
1 clove garlic, minced




Add 1 tablespoon olive oil to a medium skillet over medium heat and add in the red pepper, jalapeños, and onion along with salt and cook until the peppers have a nice char and the onions are beginning to turn translucent.  This will take 3-5 minutes.


Make a paste from the additional 1 tablespoon olive oil, chili powder, cumin and garlic then add to the vegetables and stir well to combine, letting the spice mixture cook in a bit with the veggies.


Next add the shrimp, zucchini and corn and cook just until the shrimp turns pink and is cooked through.  


Now add the cooked rice and enchilada sauce and mix well.  Serve with Papaya Salad and garnish with lime wedges, a sprinkling of cilantro and additional shredded coconut.


If you decide not to make the papaya salad, just serve the shrimp & rice with a bit of sour cream.

Papaya Salad


1/2 papaya, seeds discarded and cut into bite sized chunks
1 avocado, cut into bite sized chunks
1 tablespoon shredded coconut (I like natural, unsweetened)
1 lime, juice & zest
1/4 cup chopped cilantro
Pinch of salt


Toss all the ingredients together, except avocado, including the juice and zest of the lime .  Gently mix in the avocado.




Serve with
Lime wedges
Chopped cilantro
Additional shredded coconut
Crema or sour cream