Honey-Chipotle Jumbo Shrimp Bowls
with Black Bean Rice and Pepper Salsa:
960 kcal:
43g :
30 minutes:
- Shrimp
- Mustard
- Soy
- Egg
- Milk
- Sulphites
- Fish
- Sesame
- Soy
- Sulphites
- Wheat
- May contain traces of allergens
- Milk
- Mustard
- Egg
- Crustaceans
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 roasted red pepper salsa with a hint of lime, this dish is packed with Mexican-inspired flavour.
285 g
Jumbo Shrimp
()
2 tbsp
Chipotle Sauce
( )
2 unit(s)
Garlic, cloves
2 unit(s)
Green Onion
1 unit(s)
Black Beans
1 tbsp
Vegetable Stock Powder
( )
1 unit(s)
Lime
2 tbsp
Mayonnaise
( )
1 unit(s)
Sweet Bell Pepper
113 g
Baby Tomatoes
¾ cup
Parboiled Rice
1 unit(s)
Honey
1.5 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Unsalted Butter*
()
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Medium Bowl
•Large Non-Stick Pan
•Zester
•Small Bowl
1
- 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-high 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.
2
- Add 1/4 cup (1/2 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.
3
- 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.
4
- 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.**
5
- 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.
6
- 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 remaining sauce in the pan.
- Top with salsa.
- Drizzle lime crema over top.
- Flavor: The shrimp were delicious, and many enjoyed the bean and rice combination. Some found the dish needed more heat for their taste.
- Ease of prep: Several reviewers mentioned cooking challenges, suggesting the recipe might benefit from clearer instructions or tips.
- Suggestions: Consider heating the salsa with the sauce for a more appealing texture and flavor. Add extra spice if you prefer a hotter dish.
- Portions: Many found there was too much rice; consider reducing the amount to minimize waste.
