Mexican-Inspired Shrimp

• Meanwhile, crush or mince the garlic.
• Pat the shrimp dry with kitchen paper and transfer to a bowl, along with the Mexican-style spices* and the garlic.
• Season with salt and pepper, then toss well to combine.

*Take care, this ingredient is spicy! Use as preferred.

• Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat.
• When the pan is nice and hot, fry the shrimp for 3 minutes, then remove from the pan and set aside.
• Chop the onion and dice the tomato in the meantime.

Did you know... onion is a good source of vitamin C, which aids with iron absorption.

• Heat another drizzle of olive oil in the same pan over medium-high heat and fry the onion for 2 minutes.
• Stir in the fresh tomato and fry for 2 more minutes, then deglaze with the balsamic vinegar.
• Add the chopped tomatoes and the rest of the sugar, then simmer gently for 5 minutes over low heat.

• Meanwhile, zest the lime and then cut into quarters.
• Roughly chop the coriander.
• Shortly before serving, squeeze a quarter lime per person directly into the rice.
• Add some lime zest and coriander as preferred, then fluff through the rice with a fork. Taste and season with salt as needed.