HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconWarm Mexican Style Shrimp And Bean Bowls
Warm Mexican-Style Shrimp and Bean Bowls

Warm Mexican-Style Shrimp and Bean Bowls

with Tangy Guacamole

Custom recipe
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You'll never look at black beans the same way again after you've tasted this zesty, aromatic spin on a Mexican classic! We're sharing all the tricks to maximizing bean bowl flavour – from using both the zest and juice of fresh lime to our handy Enchilada Spice Blend. Even the rice gets a boost with fresh cilantro, while our fuss-free guacamole is the perfect tanging topping.


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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

56 g

Red Onion

370 mL

Black Beans

2 unit

Garlic, cloves

320 g

Sweet Bell Pepper

3 tbsp

Sour Cream


1 tbsp

Enchilada Spice Blend


1 unit

Vegetable Broth Concentrate

7 g


1 unit


3 tbsp


¾ cup

Parboiled Rice

285 g



Not included in your delivery

1 tbsp


¼ tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories705 kcal
Fat17 g
Saturated Fat4 g
Carbohydrate101 g
Sugar13 g
Dietary Fiber14 g
Protein35 g
Cholesterol180 mg
Sodium1829 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Core, then cut peppers into 1/2-inch pieces. Drain and rinse beans. Zest lime, then cut into wedges. Peel, then mince or grate garlic. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Roughly chop cilantro.


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, drain, rinse, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 pp), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer pink to a plate. Cover to keep warm. Re-use the same pan to cook veggies in step 3.


Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring often, until peppers are tender-crisp, 2-3 min. Add garlic and Enchilada Spice Blend. Cook, stirring often, until fragrant, 1 min.


Add beans, broth concentrate, half the lime zest and 1/4 cup water (dbl for 4 ppl) to the pan with veggies. Cook, stirring occasionally, until beans softened, 4-5 min. Season with salt and pepper, to taste.


Fluff rice with a fork, then stir in half the cilantro and remaining lime zest. Season with salt, to taste. Divide rice, black bean mixture and shrimp between bowls. Dollop guacamole and sour cream over top. Sprinkle with remaining cilantro. Squeeze a lime wedge over top, if desired.