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Sweet & Spicy Shrimp

over Cilantro Rice, Carrots & Green Beans

40 MIN

2 Servings

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From the Test Kitchen

In this dish, juicy shrimp are cooked in a honey-lime glaze with jalapeño pepper and piquant garlic for bold, spicy-sweet flavor. They're served over a bed of brown rice (studded with a duo of sautéed vegetables) and garnished with a topping of crunchy toasted pepitas.
10 Points value per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less

Nutrition

PER SERVING
Calories

590 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Tail-On Shrimp (Peeled & Deveined)
½ cup Brown Rice
2 cloves Garlic
2 tsps Honey
1 Lime
6 oz Carrots
1 Jalapeño Pepper
2 Tbsps Raw Pepitas
¼ cup Cilantro Sauce
½ oz Pickled Peppadew Peppers
6 oz Green Beans
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Cook the rice

Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the carrots on an angle. Cut off and discard any stem ends from the green beans; halve crosswise. Roughly chop the peppadew peppers. Halve the lime crosswise. Cut off and discard the stem of the jalapeño pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the honey (kneading the packet before opening), the juice of both lime halves, and 1 tablespoon of water.

3 Toast the pepitas

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas in an even layer; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.

4 Cook the shrimp

Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the lime-honey mixture (carefully, as the liquid may splatter), chopped garlic, and as much of the sliced jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.

5 Finish & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Add the halved green beans; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until softened. Transfer to the pot of cooked rice; add the cilantro sauce and chopped peppadew peppers. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked shrimp over the finished rice. Garnish with the toasted pepitas. Enjoy!

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