Celiac.com 03/03/2016 - Here's a tasty gluten-free dish that's sure to be a big hit with folks who love shrimp and rice. This recipe brings together shrimp, fresh orange zest and juice, scallions, garlic, cilantro and rice to deliver a zesty dish that makes a great diversion from standard dinner fare.
- 1 pound shrimp
- 1 cup long grain rice
- 1 medium orange
- 1 cup fresh cilantro leaves
- 4 scallions
- 2 clove garlic
- 1 avocado
- 2 tablespoon olive oil
- ¼ teaspoon crushed red pepper flake
- ½ teaspoon ground cumin
- kosher salt
- ground black pepper
Cook the rice according to package directions. Meanwhile, finely grate 2 teaspoon zest from the orange and set aside.
Cut away the peel and white pith from the orange and, working over a large bowl, cut into segments. Roughly chop the segments and place into the bowl.
Squeeze the juice into the bowl, then mix in the cilantro, scallions, garlic, 1 tablespoon oil, red pepper flakes, and ¼ teaspoon salt.
Heat the remaining tablespoon oil in a large skillet over medium-high heat. Season the shrimp with the reserved zest, the cumin, and ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until opaque throughout, 3 to 4 minutes.
Fold the rice and avocado into the seasoning mixture and serve with the shrimp.