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Honey Chipotle Double Jumbo Shrimp Bowls
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Honey Chipotle Double Jumbo Shrimp Bowls

Honey Chipotle Double Jumbo Shrimp Bowls

with Black Bean Rice and Pepper Salsa

Fresh and vibrant, this dinner has it all! Jumbo shrimp tossed in a smoky sauce sits on top of black beans and rice. Topped off with a roasted red pepper salsa with a hint of lime, this dish is packed with Mexican-inspired flavour.


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

Preparation Time30 minutes


serving amount

570 g

Jumbo Shrimp

(Contains Shrimp/Crevettes)

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

2 unit

Garlic, cloves

2 unit

Green Onion

1 unit

Black Beans

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

1 unit


2 tbsp


(Contains Egg, Mustard)

1 unit

Sweet Bell Pepper

113 g

Baby Tomatoes

¾ cup

Parboiled Rice

1 tbsp


Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


¼ tsp


¼ tsp


¼ tsp



Nutrition Values

Calories1000 kcal
Fat36 g
Saturated Fat7 g
Carbohydrate116 g
Sugar16 g
Dietary Fiber11 g
Protein57 g
Cholesterol390 mg
Sodium2720 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 Spoons
Measuring Cups
Paper Towel
Medium Bowl
Large Non-Stick Pan
Small Bowl


Prep and start rice

Before starting, wash and dry all produce. Peel, then mince or grate garlic.Thinly slice green onions, keeping white and green parts separate.Using a strainer, drain black beans, reserving the liquid, then rinse beans.Heat a medium pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then garlic, green onion whites and rice. Cook, stirring often, until garlic is fragrant, 1-2 min.

Finish rice

Add 1/2 cup (1 cup) reserved bean liquid, 1 cup (2 cups) water, black beans and stock powder. Bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove from heat. Set aside, still covered.


Meanwhile, core, then cut pepper into 1/2-inch pieces. Drain and rinse shrimp. Pat dry with paper towels, then season with salt and pepper. Combine chipotle sauce and honey in a medium bowl. Add shrimp to the bowl with chipotle mixture, then toss to combine. Set aside.

Cook peppers and shrimp

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper. Transfer to another medium bowl, then set aside.Add 1/2 tbsp (1 tbsp) oil to the same pan, then shrimp. Cook, stirring occasionally, until cooked through, 2-3 min.**

Make salsa

Meanwhile, halve tomatoes.Zest then juice lime. Add tomatoes, green onion greens, 1/2 tbsp (1 tbsp) oil, 1/4 tsp (1/2 tsp) sugar and half the lime juice to the bowl with peppers.Season with salt and pepper, then toss to combine.

Finish and serve

Add mayo, 1/2 tbsp (1 tbsp) water, lime zest and 1/2 tbsp (1 tbsp) lime juice to a small bowl. Season with salt and pepper, then toss to combine. Divide rice between bowls, top with shrimp. Spoon over any sauce remaining in the pan.Top with salsa. Drizzle over lime crema.