Fiesta Shrimp and Salmon Fillets Bowls
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Fiesta Shrimp and Salmon Fillets Bowls

Fiesta Shrimp and Salmon Fillets Bowls

with Cilantro Rice and Lime Crema

Grab a plastic bib and get ready to tuck into a succulent shrimp and salmon dinner bursting with bold Tex-Mex flavours! Charred corn, juicy tomatoes, herbaceous cilantro rice and zippy lime crema come together to send your taste buds on a fiesta!


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


serving amount

285 g


(Contains Shrimp)

¾ cup

Basmati Rice

113 g

Baby Tomatoes

56 g

Corn Kernels

50 g


1 unit


7 g


3 tbsp

Sour Cream

(Contains Milk)

1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

1 tsp

Garlic Salt

250 g

Salmon Fillets, skin-on

(Contains Salmon)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp


3 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories730 kcal
Fat19 g
Saturated Fat6 g
Carbohydrate81 g
Sugar8 g
Dietary Fiber5 g
Protein56 g
Cholesterol236 mg
Sodium1890 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 Cups
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl
Paper Towel


Cook rice

Before starting, wash and dry all produce. Add garlic salt, 2 tbsp (4 tbsp) butter and 1 1/4 cups (2 1/2 cups) water 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 from heat. Set aside, still covered.


Meanwhile, peel, then finely chop shallot.Finely chop cilantro.Zest, then juice lime.Halve tomatoes.Add sour cream, 1/2 tbsp (1 tbsp) lime juice and 1/2 tsp (1 tsp) lime zest in a small bowl. Season with salt and pepper, then stir to combine. (NOTE: This is your lime crema.)Pat salmon dry with paper towels, then season with salt and pepper.

Cook corn and shallots

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then half the corn. Cook, stirring occasionally, until corn starts to brown, 2 min. Add shallots. Cook, stirring often, until softened, 3-4 min. Season with salt and pepper. Remove from heat, then transfer veggies to a plate.

Cook salmon and dress veggies

Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden brown and cooked through, 3-4 min per side.** Remove from heat, transfer salmon to a plate.Meanwhile, add remaining lime juice, remaining lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then whisk to combine.Add tomatoes, corn and shallots to the bowl with dressing, then toss to combine.

Prep and cook shrimp

Using a strainer, drain and rinse shrimp, then pat dry with paper towels.Reheat the same pan over medium-high.When hot, add 1 tbsp (2 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Add Tex-Mex paste and 1 tbsp (2 tbsp) water. Cook, stirring often, until fragrant and shrimp are coated, 30 sec. Remove from heat.

Finish and serve

Fluff rice with a fork, then stir in half the cilantro.Divide cilantro rice between bowls. Top with veggies and shrimp.Dollop lime crema over top, then sprinkle with remaining cilantro.