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Grilled Shrimp Bowls

Grilled Shrimp Bowls

with Baja Sauce and Grilled Pepper Salsa
4.5(156)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
680 kcal
Protein
: 
29g protein
Difficulty
: 
Medium
Allergens:
  • Shrimp
  • Milk
  • Egg
  • Mustard
  • Milk
  • May contain traces of allergens
  • Crustaceans
  • Fish
  • Gluten
  • Mustard
  • Sesame
  • Soy
  • Sulphites
  • Wheat
  • Egg
  • Triticale
  • Tree nuts
  • Peanuts
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

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Red Onion

1 unit(s)

Tomato

1 unit(s)

Lime

7 g

Cilantro

1 unit(s)

Sour Cream

(Contains: Milk, May contain traces of allergens, Milk)

2 tbsp

Mayonnaise

(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

1 tbsp

Tex-Mex Paste

(Contains: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy, May contain traces of allergens, Mustard)

6 unit(s)

Wooden Skewers

(Contains: Triticale, Mustard, Soy, Egg, Fish, Tree nuts, Crustaceans, Sulphites, Wheat, Milk, Peanuts, Sesame, May contain traces of allergens)

Not included in your delivery

1 tbsp

Butter*

(Contains: Milk)

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories680 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate78 g
Sugar9 g
Dietary Fiber5 g
Protein29 g
Cholesterol220 mg
Sodium1410 mg
Trans Fat0.5 g
Potassium650 mg
Calcium175 mg
Iron3.5 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.
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Zester
•Silicone Brush
•Skewers
•Medium Bowl
•Aluminum Foil
•Small Bowl

Cooking Steps

PDF
Cook rice
1
  • Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
  • Wash and dry all produce.
  • To a medium pot, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
Prep
2
  • Meanwhile, core, then cut pepper into quarters.
  • Peel, then cut onion into ½-inch rounds (keeping rings together).
  • Cut tomato into 1/4-inch pieces, then add to medium bowl.
  • Zest, then juice half the lime. Cut remaining lime into wedges.
  • Transfer peppers and onions to plate.
  • Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Thread shrimp onto wooden skewers.
  • Transfer skewers to separate plate. Brush all over with Tex-Mex paste.
Grill veggies and shrimp
3
  • Bring shrimp, veggies and a clean plate to grill.
  • On one side of the grill, add onions and peppers. Reduce heat to medium on that side of grill, close lid and grill for 5-7 min per side, flipping once, until tender.
  • On other side of the grill, arrange shrimp. Close lid and grill for 2-3 min per side, until opaque.** 
  • Once veggies and shrimp are cooked, transfer to the clean plate. Loosely cover with foil to keep warm.
Make salsa and Baja sauce
4
  • Finely chop cilantro.
  • On a clean cutting board, roughly chop peppers and onions.
  • To the bowl with tomatoes, add peppers and onions. 
  • Add half the lime juice, half the lime zest and half the cilantro. Season with salt and pepper, toss to coat.
  • In a small bowl, combine mayo, sour cream, remaining cilantro and remaining lime zest and juice.
Finish and serve
5
  • Fluff rice with fork.
  • Remove shrimp from skewers.
  • Divide rice, salsa and shrimp between bowls.
  • Dollop Baja sauce over top.

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