Mexican Shrimp Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mexican Shrimp Bowl

Mexican Shrimp Bowl

with Jeweled Rice and Red Sauce

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:
Shrimp
•Wheat

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

/ serving 4 people

570 g

Shrimp

(Contains Shrimp)

2 tbsp

All-Purpose Flour

(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)

2 tbsp

Mexican Seasoning

(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)

1 unit(s)

Vegetable Broth Concentrate

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Green Bell Pepper

2 unit(s)

Garlic, cloves

113 g

Corn Kernels

1.5 cup

Basmati Rice

2 unit(s)

Sour Cream

7 g

Cilantro

1 unit(s)

Lime

2 tbsp

Tomato Sauce

Not included in your delivery

4 tbsp

Oil*

1 tbsp

Butter*

sideBannerName

Nutrition Values

Calories550 kcal
Fat19 g
Saturated Fat4.5 g
Carbohydrate67 g
Sugar1 g
Dietary Fiber1 g
Protein25 g
Cholesterol185 mg
Sodium1050 mg
Trans Fat0.2 g
Potassium300 mg
Calcium100 mg
Iron1.8 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.

Utensils

•Medium Pot
•Measuring Spoons
•Measuring Cups
•Strainer
•Zester
•Small Bowl
•Large Non-Stick Pan
•Large Bowl
•Whisk

Instructions

COOK RICE
1

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.

PREP
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.

COOK VEGGIES
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.

COOK SHRIMP
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.

MAKE SAUCE
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.

FINISH AND SERVE
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.