Shrimp Brochette Skillet with Poblano Rice

Incredible shrimp brochette skillet served with fluffy, flavorful poblano rice. This easy, fun take on traditional shrimp brochette cuts down prep time but makes a truly unique dinner that feels a little fancy! Enjoy for date night or the perfect weeknight meal.

Yes, it sounds fancy, and yes, it’s absolutely delicious. Shrimp brochette is essentially a bacon-wrapped shrimp jalapeño popper. Seriously! Shrimp is stuffed with jalapeño, wrapped in bacon and grilled to crispy perfection. You can serve it with anything you’d like: often rice, crusty French bread, or a side salad.

Ingredients:

For the poblano rice:

2 tablespoons avocado oil

1 cup medium-diced white onion (about ½ medium onion)

1 cup medium-diced seeded poblano pepper (1 large poblano)

3 garlic cloves, minced

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 cups (16 ounces) low-sodium vegetable broth

1 cup loosely packed fresh cilantro leaves

2 cups white jasmine or other long-grain white rice

For the shrimp brochette:

5 slices bacon, cut into 1-inch pieces

1 ½ pounds shrimp (31/40 count), peeled and deveined, patted dry

2 garlic cloves, thinly sliced

½ large jalapeño, thinly sliced

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 tablespoon unsalted butter or ghee (sub vegan butter for dairy-free)

1 tablespoon roughly chopped fresh oregano leaves

1 lime, cut into wedges