This meal prep is similar to another one I posted recently from Moribyan Kitchen, and what can I say? Hajar’s recipes are just too good. I didn’t try out the cilantro lime rice portion of the recipe because I used cauliflower rice, but the shrimp recipe was good!
The first modification I made was to half the recommended amount of salt and chili powder. I know that the Indian chili powder I have is really spicy and I felt the full amount would be too much for me, especially because the adobo sauce is also a little spicy. Don’t skip the adobo sauce, btw, it’s a key ingredient. The saltiness ended up being perfect, but I could have used even less chili powder.
Secondly, the cook times Hajar recommends are too long, and I flipped the shrimp after 60-90 seconds. Shrimp cooks so fast, so 8 minutes on each side (what she recommends) just sounds way too long in my book. I know my stove and pans and whatnot are different than what she uses, but whatever it is, just keep an eye on them and make sure not to overcook, or shrimp tends to get rubbery.
Overall, I’d definitely remake this recipe!
