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Fish & Seafood

Tropical Shrimp Fried Rice
1 1/2 Tbsp. vegetable oil
1 carrot, peeled and finely chopped
1 cup sugar snap peas, trimmed and cut into 1/2" pieces
1/2 cup Taste of Inspirations Pineapple Mango Jicama Salsa, drained and patted dry
Salt and pepper
4 cups cooked and cooled rice, preferably day-old
1 (8-oz.) bag Hannaford Fully Cooked Salad Shrimp, thawed
2 Tbsp. Taste of Inspirations Huli Huli Marinade
Chopped fresh cilantro, for serving
Lime wedges, for serving
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Tropical Shrimp Fried Rice

Tropical Shrimp Fried Rice

Tropical Shrimp Fried Rice
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:5 minutes
  • Cook Time:10 minutes
1. Heat 1/2 tablespoon oil in a large nonstick skillet over medium-high until shimmering. Add carrot and cook, stirring occasionally, 2 minutes. Add snap peas and salsa, season with salt and pepper to taste, and cook, stirring frequently, until carrots are just tender, about 2 more minutes; transfer to a medium bowl.
2. Heat remaining 1 tablespoon oil in now-empty skillet until shimmering. Add rice and cook 2 minutes, stirring occasionally, then stir in vegetables and shrimp.
3. Add marinade and continue to cook, stirring occasionally, until rice is beginning to brown, about 2 more minutes; season with salt and pepper to taste. Divide among four bowls and sprinkle with cilantro; serve with lime wedges.
Source: Hannaford fresh Magazine, May - June 2020