Fody's Shrimp & Veggie Taco Stir Fry with Cilantro Lime Rice

1. Add shrimp to a large mixing bowl and toss with Fody’s Taco Sauce, Taco Seasoning & 1 tsp of Fody’s Shallot Infused Olive Oil. Set aside.
2. To start making your Shrimp & Veggie Taco Stir Fry with Cilantro Lime Rice, takea small mixing bowl, toss together red cabbage, carrots, snap peas and green pepper with the remaining teaspoon of Shallot Infused Olive Oil and lime juice. Set aside.
3. Grease a large skillet with pan spray or an additional 1 tbsp of Fody’s Shallot Infused Olive Oil and heat over high heat. Once the skillet is hot, add the shrimp to the pan.
4. Spread the shrimp throughout the pan in one even layer and sear for about 2 minutes on each side until shrimp is fully pink & opaque.
5. While the shrimp cooks, add the veggie mixture to a separate skillet and saute for 3-5 minutes, just enough to soften the veggies slightly but still maintain a crunch.
6. In a medium mixing bowl, add the cooked rice and toss with Fody’s Shallot Infused Olive Oil, fresh lime juice, salt and chopped cilantro.
7. To serve your Shrimp & Veggie Taco Stir Fry with Cilantro Lime Rice, plate the cilantro lime rice and top with veggie mixture, taco shrimp, Fody’s Mild Salsa, diced mango, fresh cilantro and a squeeze of fresh lime juice.

About the Chef