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Publix Simple Meals

Shrimp and Red Peppers on Rice with Tomato Jicama Salad

Shrimp and Red Peppers on Rice with Tomato Jicama Salad
Total Time:
30 minutes

Cooking Sequence

  • Prepare salad through step 2 (15 minutes)
  • Prepare shrimp and complete salad; serve (15 minutes)

Shrimp and Red Peppers On Rice


1 tablespoon fresh cilantro, finely chopped
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 lb peeled/deveined shrimp (thawed, if needed)
1 1/2 cups water
2 cups instant white rice
1/3 cup diced pimientos
1/4 cup presliced green onions
2 teaspoons sugar
1 teaspoon dried oregano
1/8 teaspoon pepper


  1. Chop cilantro leaves finely; set aside. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan, then add garlic and shrimp (wash hands); cook 2–3 minutes, stirring often, or just until shrimp begin to turn pink.
  2. Combine water and rice in microwave-safe bowl and cover. Microwave on HIGH 5–7 minutes or until tender and most of the water is absorbed.
  3. Stir remaining ingredients (except cilantro) into shrimp. Cook 2–3 minutes, stirring occasionally, or until onions are clear and shrimp are pink and opaque. Sprinkle with cilantro. Serve over rice.

Tomato Jicama Salad


3 medium tomatoes
4 oz fresh watercress leaves
1 medium jicama (about 1 lb)
1 lemon, for juice
2 tablespoons extra-virgin olive oil


  1. Cut tomatoes into 1/2-inch-thick slices; arrange 3 tomato slices on each salad plate. Place watercress leaves over tomatoes.
  2. Cut jicama into quarters; then peel. Cut each piece into thin slices; then stack slices and cut into thin, uniform matchsticks (about 2 cups). Mound jicama over watercress.
  3. Squeeze juice of lemon over salads. Drizzle with olive oil and serve.

Aprons Advice

  • Complete your meal with gluten-free bread, iced tea, and lemon yogurt for dessert.
  • Jicama is a crunchy root vegetable with a sweet, nutty flavor; it is served both raw and cooked. Store leftover peeled jicama in a mix of water and vinegar (or lemon juice) to avoid discoloration.

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Shrimp and Red Peppers On Rice

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Tomato Jicama Salad

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Shrimp and Red Peppers On Rice

CALORIES (per 1/4 recipe) 330kcal; FAT 7.00g; SAT FAT 4.00g; TRANS FAT 0.00g; CHOL 160mg; SODIUM 660mg; CARB 44g; FIBER 2.00g; SUGARS 3g; PROTEIN 20g; CALC 6%; VIT A 0%; VIT C 0%; IRON 20%

Tomato Jicama Salad

CALORIES (per 1/4 recipe) 130kcal; FAT 7.00g; SAT FAT 1.00g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 20mg; CARB 15g; FIBER 7.00g; SUGARS 5g; PROTEIN 2g; CALC 4%; VIT A 0%; VIT C 0%; IRON 6%

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