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Fiesta Shrimp Bowls

Fiesta Shrimp Bowls

with Cilantro Rice and Lime Crema
4.5(607)Review Summary
Get Up To 20 Free Meals + Free Sides for Life
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Calories
: 
790 kcal
Protein
: 
30g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Shrimp
  • Milk
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

285 g

Shrimp

(Contains: Shrimp)

¾ cup

Basmati Rice

113 g

Baby Tomatoes

56 g

Corn Kernels

50 g

Shallot

1 unit(s)

Lime

7 g

Cilantro

3 tbsp

Sour Cream

(Contains: Milk)

1 tbsp

Ginger-Garlic Puree

(Contains: Mustard)

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains: Milk)

½ tsp

Sugar*

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories790 kcal
Fat39 g
Saturated Fat13 g
Carbohydrate82 g
Sugar9 g
Dietary Fiber5 g
Protein30 g
Cholesterol210 mg
Sodium1980 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
•Zester
•Small Bowl
•Large Non-Stick Pan
•Whisk
•Medium Bowl
•Paper Towel
•Strainer

Cooking Steps

PDF
Cook rice
1

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.

Prep
2

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.)

Cook corn and shallots
3

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.

Dress veggies
4

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
5

Using a strainer, drain and rinse shrimp, then pat dry with paper towels.Reheat the same pan (from step 3) 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
6

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.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: Many loved the bold Tex-Mex flavors, especially the seasoned shrimp and zesty lime crema; some found it a bit too citrusy or salty.
  • Ease of prep: Reviewers found this dish quick and simple to prepare, though a few noted unclear instructions about corn usage.
  • Suggestions: Consider adding avocado for creaminess, using less Tex-Mex paste if you prefer milder flavors, and increasing the lime crema for extra zest.
  • Portions: Several customers appreciated the generous amount of shrimp and overall satisfying portion sizes.
AI-generated from customer reviews
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