Mexican-Spiced Shrimp Bowls-FD
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Mexican-Spiced Shrimp Bowls-FD

Mexican-Spiced Shrimp Bowls-FD

with Jewelled Rice and Red Sauce

Is there anything better than digging into a bountiful rice bowl? Packed with smoky aromatic spices, crisp veggies and red sauce-slathered shrimp, this festive dish will immediately transport you to Mexico (no passport required!).

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

285 g


(Contains Shrimp)

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 unit(s)

Vegetable Broth Concentrate

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Green Bell Pepper

1 unit(s)

Canned Corn

¾ cup

Basmati Rice

1 unit(s)

Sour Cream

7 g


1 unit(s)


2 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

Not included in your delivery

1.5 tbsp


0.13 tsp


½ tbsp

Unsalted Butter*

¼ tsp


½ tbsp



Nutrition Values

Calories600 kcal
Fat19 g
Saturated Fat6 g
Carbohydrate80 g
Sugar8 g
Dietary Fiber6 g
Protein29 g
Cholesterol195 mg
Sodium1350 mg
Trans Fat0.3 g
Potassium750 mg
Calcium150 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Small Bowl
Large Non-Stick Pan
Large Bowl


Cook rice
  • Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot.
  • Cover and bring to a boil over high heat.
  • Once boiling, add rice, then reduce heat to low.
  • Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove the pot from heat.
  • Set aside, still covered.
  • Meanwhile, core, then cut peppers into 1/2-inch pieces.
  • Roughly chop cilantro.
  • Zest lime, then cut into wedges.
  • Add sour cream and lime zest to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt, pepper and half the Enchilada Spice Blend.
Cook veggies
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and half the corn (use all for 4 ppl). Cook, stirring occasionally, until peppers are tender-crisp, 3-5 min.
  • Season with salt and pepper. Transfer veggies to a large bowl and cover to keep warm.
  • Reduce heat to medium.
  • Add 1/2 tbsp oil, then shrimp to the same pan. (NOTE: Don't overcrowd the pan; cook shrimp in 2 batches for 4 ppl, using 1/2 tbsp oil per batch!) Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
  • Transfer shrimp to a plate and cover to keep warm.
  • Add 1/2 tbsp butter (dbl for 4 ppl) to the same pan.
  • Add tomato sauce base, flour and remaining Enchilada Spice Blend. Cook, whisking constantly, until fragrant, 1 min.
  • Add broth concentrate and 1/2 cup water (dbl for 4 ppl). Bring to a boil over medium-high.
  • Once boiling, reduce heat to medium-low. Cook, whisking often, until sauce thickens slightly, 1-2 min.
  • Remove the pan from heat.
  • Return shrimp to pan, then toss to coat.
Finish and serve
  • Fluff rice with a fork.
  • Add rice to the large bowl with veggies, then stir to combine.
  • Divide rice between bowls.
  • Top with shrimp and red sauce.
  • Dollop lime crema over top.
  • Sprinkle with cilantro and squeeze over a lime wedge, if desired.