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Mexican Shrimp Bowl

Mexican Shrimp Bowl

with Jeweled Rice and Red Sauce

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Is there anything better than digging into a bountiful rice bowl? Packed with smoky aromatic spices, crisp veggies, and red sauce-slathered shrimp - this festive dish will immediately transport you to Mexico (no passport required!).

Allergens:Crustacean/CrustacéWheat/BléMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Shrimp

(ContainsCrustacean/Crustacé)

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

2 tbsp

Mexican Seasoning

1 unit

Vegetable Broth Concentrate

160 g

Sweet Bell Pepper

200 g

Green Bell Pepper

6 g

Garlic

113 g

Corn Kernels

1.5 cup

Basmati Rice

6 tbsp

Sour Cream

(ContainsMilk/Lait)

7 g

Cilantro

1 unit

Lime

2 tbsp

Tomato Sauce

Not included in your delivery

4 tbsp

Oil*

¼ tsp

Salt and Pepper*

1 tbsp

Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories630 kcal
Fat22 g
Saturated Fat7 g
Carbohydrate81 g
Sugar6 g
Dietary Fiber3 g
Protein29 g
Cholesterol205 mg
Sodium1550 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Peel, then mince or grate the garlic. Heat a medium pot over medium heat. When the pot is hot, add 1 tbsp oil, then the garlic and rice. Cook, stirring often, until fragrant, 1 min. Add 2 1/2 cups water. Cover and bring to a boil over high heat. Reduce heat to low. Cook covered, until rice is tender and liquid is absorbed, 12-14 min.

2

While the rice cooks, cut the peppers into 1/2-inch pieces. Roughly chop the cilantro. Zest, then cut the lime into wedges. Stir together the sour cream and lime zest in a small bowl. Set aside. Drain and rinse the shrimp. Pat dry with paper towels. Season with salt, pepper and half the Mexican seasoning.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then the peppers. Cook, stirring occasionally, until tender-crisp, 4-5 min. Add the corn. Stir occasionally until warmed through, 1 min. Season with salt and pepper. Transfer to a large bowl and cover to keep warm.

4

Add 1 tbsp oil, then the shrimp to the same pan. Cook, stirring occasionally, until shrimp just turns pink, 2-3 min.** Transfer to a plate and cover to keep warm.

5

Add 1 tbsp butter to the same pan. Sprinkle over the flour, tomato sauce and remaining Mexican seasoning. Whisk together until fragrant, 1 min. Add broth concentrate and 1 cup water. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low. Cook, whisking often, until sauce is slightly thickened, 1-2 min. Remove from heat and add shrimp. Toss to coat shrimp with the sauce.

6

Fluff the rice with a fork, then season with salt. Add the rice to the large bowl with veggies. Stir to combine and divide between bowls. Top with the shrimp and drizzle over sauce. Dollop over the lime crema. Sprinkle over the cilantro. Squeeze over a lime wedge, if desired.