Mexican-Style Shrimp Bowls

Mexican-Style Shrimp Bowls

with Jeweled Rice and Red Sauce

Read more

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!).

Tags:Quick PrepSpicyFamily Friendly

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



1 tbsp

All-Purpose Flour


1 tbsp

Mexican Seasoning

1 unit

Vegetable Broth Concentrate

160 g

Sweet Bell Pepper

113 g

Poblano Pepper, chopped

1 tbsp

Garlic Puree

½ can

Canned Corn

¾ cup

Basmati Rice

3 tbsp

Sour Cream


7 g


1 unit


2 tbsp

Tomato Sauce Base

56 g

Onion, chopped

Not included in your delivery

½ tbsp

Unsalted Butter*


1.5 tbsp


0.13 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories720 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate104 g
Sugar16 g
Dietary Fiber7 g
Protein33 g
Cholesterol190 mg
Sodium1640 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Small Bowl
Large Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then garlic puree and rice. Cook, stirring often, until fragrant, 1 min. Add 1 1/4 cups water (dbl for 4 ppl). Cover and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.


While the rice cooks, core, then cut bell pepper into 1/2-inch pieces. Roughly chop cilantro. Drain and rinse corn. Zest lime, then cut into wedges. Add sour cream and lime zest to a small bowl. Season with salt and pepper, then stir to combine. Set aside. Drain and rinse shrimp, using a strainer, then pat dry with paper towels. Season with salt, pepper and half the Mexican Seasoning.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then bell peppers, poblano peppers, onions and half the corn (use all for 4 ppl). Cook, stirring occasionally, until peppers are tender-crisp, 3-5 min. Season with salt and pepper. Transfer veggies to a large bowl and cover to keep warm.


Reduce heat to medium. Add 1/2 tbsp oil, then shrimp to the same pan. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Transfer to a plate and cover to keep warm. (NOTE: Don't overcrowd the pan; cook shrimp in 2 batches for 4 ppl, using 1/2 tbsp oil per batch!)


Add 1/2 tbsp butter (dbl for 4 ppl) to the same pan. Sprinkle over flour, then add tomato sauce and remaining Mexican Seasoning. Cook, whisking constantly, until fragrant, 1 min. Add broth concentrate and 1/2 cup water (dbl for 4 ppl). Bring to a boil over medium-high. Once boiling, reduce to medium-low. Cook, whisking often, until sauce thickens slightly, 1-2 min. Remove pan from heat. Add shrimp, then toss to coat.


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