Chimichurri Shrimp and Mexican Street Corn Rice Bowl

4 Servings

1 lb. Shrimp
2 Red Bell Pepper
Chimichurri Sauce
9 oz. Mexican Street Corn White Rice

Cook time: 15 minutes


Heat 2 tsp oil in skillet over med-high; wash peppers, cut off stems + remove seeds, then cut into bite-size pieces + sauté 5-7 min or until tender

Heat 2 tbsp oil over med-high; pat shrimp dry + sauté with salt/pep 2-3 min until shrimp is pink, opaque + cooked through

Meanwhile, heat rice in microwave 90 sec (careful—it'll be hot!)

Divide everything between bowls + drizzle on 1-2 tbsp sauce per bowl