A simple yet zesty mirliton slaw, spicy roasted shrimp, and lemon-infused rice liven up this colorful, healthy dish.
Roasted Shrimp and Mirliton Slaw over Lemon Purple Rice
Makes 4 to 6 Servings
Ingredients
- 6 medium radishes, cut into matchsticks (about 1 cup)
- 1 large mirliton, cut into matchsticks (about 2 cups)
- ¼ cup fresh lemon juice
- 2 tablespoons finely diced seeded jalapeños (about 2 medium)
- 1 tablespoon canola oil
- 1¼ teaspoons sugar
- ¾ teaspoon kosher salt, divided
- 2 tablespoons chopped fresh parsley
- ⅓ cup unsalted butter, melted
- 1 tablespoon hot sauce
- 24 extra-large shrimp, peeled and deveined (tails left on) (about 1½ pounds)
- Lemon Purple Rice (recipe follows)
- Garnish: lemon wedges
Lemon Purple Rice
- 1¾ cups water
- 2 teaspoons lemon zest
- ¾ teaspoon kosher salt
- 1 cup long-grain purple rice*
Instructions
- In a medium bowl, toss together radishes, mirliton, lemon juice, jalapeño, oil, sugar, and ¼ teaspoon salt Cover and refrigerate until chilled, about 1 hour. Toss in parsley.
- Preheat oven to 450°. Spray a large rimmed baking sheet with cooking spray.
- In a large bowl, combine melted butter, hot sauce, and remaining ½ teaspoon salt. Add shrimp, tossing to coat. Spread mixture on prepared pan.
- Bake until shrimp are pink and firm, 7 to 8 minute. Serve with Lemon Purple Rice, and top with slaw. Garnish with lemon, if desired.
Lemon Purple Rice
- In a medium saucepan, bring 1¾ cups water, lemon zest, and salt to a boil over medium-high heat. Stir in rice; cover, reduce heat, and simmer until liquid is absorbed, 15 to 18 minutes. Fluff with a fork before serving.
Notes
*We used Blanca Isabel Purple Rice.
