Cal Smart Tex-Mex Shrimp Bowls
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cal Smart Tex-Mex Shrimp Bowls

Cal Smart Tex-Mex Shrimp Bowls

with Texas Caviar and Lime Crema

Shrimp never looked so good! Tossed in our smoky signature spice and served up with a hearty portion of black beans, corn, red onion and pepper – known as Texas Caviar, this shrimp dish is sure to please!

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.

Allergens:
Crustacean/Crustacé
Sulphites
Milk

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

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Crustacean/Crustacé)

170 g

Coleslaw Cabbage Mix

370 mL

Black Beans

½ can

Canned Corn

56 g

Red Onion

2 tbsp

Enchilada Spice Blend

(Contains Sulphites)

1 unit

Lime

100 mL

Greek Yogurt

(Contains Milk)

7 g

Cilantro

160 g

Sweet Bell Pepper

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

sideBannerName

Nutrition Values

Calories540 kcal
Fat21 g
Saturated Fat3.5 g
Carbohydrate57 g
Sugar13 g
Dietary Fiber14 g
Protein32 g
Cholesterol190 mg
Sodium1750 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.

Utensils

Zester
Colander
Paper Towel
Large Non-Stick Pan
Measuring Spoons
Small Bowl

Instructions

Prep
1

Before starting, wash and dry all produce. Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces. Core, then cut pepper into 1/4-inch pieces. Zest lime, then juice half. Cut remaining lime into wedges. Drain, then rinse black beans. Roughly chop cilantro. Drain corn, then rinse corn.

Prep shrimp
2

Pat shrimp dry with paper towels. Season with half the Enchilada Spice Blend, salt and pepper.

Cook shrimp
3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Transfer to a plate and cover to keep warm.

Make lime crema
4

While shrimp cook, add lime zest and yogurt to a small bowl. Season with salt and pepper, to taste, then stir to combine.

Make Texas caviar
5

Heat the same pan (from step 3) over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions, black beans, corn, peppers, lime juice and remaining Enchilada Spice Blend. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min. Stir in coleslaw cabbage mix, then remove the pan from heat.

Finish and serve
6

Divide Texas caviar and shrimp between plates. Top with lime crema and cilantro. Squeeze over a lime wedge, if desired.

Meal right image

Explore Similar Recipes

Meal left image