Mexican Shrimp Bowl
with Jeweled Rice and Red Sauce- Shrimp
- Wheat
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Triticale
- Wheat
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!).
Ingredients
570 g
Shrimp
(Contains: Shrimp)
2 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
16 g
Mexican Seasoning
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Triticale, Wheat)
1 unit(s)
Vegetable Broth Concentrate
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Bell Pepper
2 unit(s)
Garlic, cloves
113 g
Corn Kernels
1.5 cup
Basmati Rice
2 unit(s)
Sour Cream
7 g
Cilantro
1 unit(s)
Lime
2 tbsp
Tomato Sauce
Not included in your delivery
4 tbsp
Oil*
1 tbsp
Butter*
Nutrition Values
Utensils
Cooking Steps
Peel, then mince or grate the garlic. Heat a medium pot over medium heat. When the pot is hot, add 1 tbsp oil, then the garlic and rice. Cook, stirring often, until fragrant, 1 min. Add 2 1/2 cups water. Cover and bring to a boil over high heat. Reduce heat to low. Cook covered, until rice is tender and liquid is absorbed, 12-14 min.
While the rice cooks, cut the peppers into 1/2-inch pieces. Roughly chop the cilantro. Zest, then cut the lime into wedges. Stir together the sour cream and lime zest in a small bowl. Set aside. Drain and rinse the shrimp. Pat dry with paper towels. Season with salt, pepper and half the Mexican seasoning.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then the peppers. Cook, stirring occasionally, until tender-crisp, 4-5 min. Add the corn. Stir occasionally until warmed through, 1 min. Season with salt and pepper. Transfer to a large bowl and cover to keep warm.
Add 1 tbsp oil, then the shrimp to the same pan. Cook, stirring occasionally, until shrimp just turns pink, 2-3 min.** Transfer to a plate and cover to keep warm.
Add 1 tbsp butter to the same pan. Sprinkle over the flour, tomato sauce and remaining Mexican seasoning. Whisk together until fragrant, 1 min. Add broth concentrate and 1 cup water. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low. Cook, whisking often, until sauce is slightly thickened, 1-2 min. Remove from heat and add shrimp. Toss to coat shrimp with the sauce.
Fluff the rice with a fork, then season with salt. Add the rice to the large bowl with veggies. Stir to combine and divide between bowls. Top with the shrimp and drizzle over sauce. Dollop over the lime crema. Sprinkle over the cilantro. Squeeze over a lime wedge, if desired.
