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© Meredith Corporation. All rights reserved. Used with permission.
(3/4 cup shrimp mixture and 2/3 cup rice mixture per serving)
Thaw shrimp, if frozen; set aside. In a large nonstick skillet heat 1 teaspoon of the oil over medium-high heat. Tilt and swirl skillet to coat bottom lightly. Add onion and chile pepper; cook about 3 minutes or until tender, stirring frequently. Stir in shrimp, chili powder, and cumin; cook for 3 to 4 minutes or until shrimp are opaque.
Meanwhile, spoon hot rice into a serving bowl. Stir jicama into rice. Cover and let stand until ready to serve.
Remove skillet from heat; stir in the remaining 2 teaspoons oil, the lime juice, vegetable oil spread, and 1/4 teaspoon salt. Cover and let stand for 5 minutes to allow flavors to absorb and vegetable oil spread to melt.
To serve, add cilantro to rice mixture, tossing to mix well. Serve shrimp mixture over rice mixture. Serve with lime wedges.