Preheat oven to 450 degrees. Spray a 17x12x1-in. baking pan with nonstick spray; set aside.
Short Cuts veggies and peeled, deveined shrimp from Hy-Vee make quick work of prepping this take-out-style weeknight dish for six.
Servings and Ingredients
|5 c. cold cooked Hy-Vee long grain or instant white rice|
|1 c. chopped Hy-Vee Short Cuts fajita vegetables|
|1 c. chopped green onions, divided|
|½ c. bottled hot kimchi, coarsely chopped|
|4 clove(s) garlic, minced|
|1 tbsp. grated fresh gingerroot|
|6 tbsp. organic coconut aminos, plus additional for serving|
|6 tbsp. seasoned rice vinegar|
|5 Hy-Vee large eggs, beaten|
|½ lbs. Fish Market natural peeled & deveined raw shrimp (31 to 40 ct.)|
|2 tbsp. fresh lime juice|
Things To Grab
- Hy-Vee nonstick cooking spray
- 17x12x1-in. baking pan
- Large bowl
Spread rice in baking pan. Bake for 5 to 6 minutes or until dry. Cool for 3 minutes.
Toss together rice, fajita vegetables, 1/2 cup green onions, kimchi, garlic, gingerroot, 6 Tbsp. coconut aminos and rice vinegar in a large bowl. Evenly spread rice mixture in same baking pan.
Bake for 12 minutes; remove from oven. Toss rice using a spatula. Drizzle with beaten eggs; tuck shrimp into rice mixture.
Bake for 8 to 10 minutes or until shrimp reach 145 degrees and eggs are completely set.
To serve, drizzle rice mixture with lime juice; toss to combine. Top with remaining 1/2 cup green onions. Serve with additional coconut aminos, if desired.
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 225mg
- Sodium: 790mg
- Total Carbohydrates: 49g
- Protein: 19g