Succulent shrimp, sweet poblano pepper, and tangy olives are finished with a burst of citrus in this quick skillet sauté. The sauce uses a combo of orange and lemon juices and zests to keep things bright and sunshine-y. Plain basmati rice is all that’s needed to accompany it on the plate—the grains do a great job of soaking up all those vibrant flavors.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Wash and dry all produce. Bring 1 cup water and a pinch of salt to a boil in a small pot. Once boiling, add rice, cover, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.
Halve, peel, and thinly slice onion. Halve poblano lengthwise and remove the core and white ribs. Cut crosswise into thin strips. Thinly slice garlic and green olives. Zest, halve, and juice orange and lemon into a small bowl. Pick oregano leaves from stems and roughly chop. Discard stems.
Heat 1 TBSP olive oil in a large pan over medium-high heat. Add poblano and onion and cook until softened and slightly charred, about 5 minutes, tossing occasionally.
Add garlic, olives, oregano, and half the citrus juice to pan. Reduce heat to medium and cook until fragrant, 2-3 minutes, tossing.
Season shrimp with salt and pepper. Add to pan with 1 TBSP olive oil. Cook until pink and just firm, 3-5 minutes, tossing occasionally. Pour in remaining juice, along with 1 tsp orange zest and 1 tsp lemon zest. Toss and season with salt and pepper.
Fluff rice with a fork. Season to taste with salt, pepper, and remaining citrus zest. Divide rice between plates and top with shrimp and its sauce.