Mexican-Spiced Shrimp Bowls
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Mexican-Spiced Shrimp Bowls

Mexican-Spiced Shrimp Bowls

with Jewelled 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!).

Family 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 Time


serving amount

285 g


(Contains Crustacean/Crustacé)

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 tbsp

Mexican Seasoning

1 unit

Vegetable Broth Concentrate

160 g

Sweet Bell Pepper

200 g

Green Bell Pepper

½ can

Canned Corn

¾ cup

Basmati Rice

3 tbsp

Sour Cream

(Contains Milk)

7 g


1 unit


2 tbsp

Tomato Sauce Base

Not included in your delivery

½ tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories720 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate103 g
Sugar15 g
Dietary Fiber7 g
Protein33 g
Cholesterol190 mg
Sodium1640 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 Cups
Measuring Spoons
Paper Towel
Small Bowl
Large Bowl
Large Non-Stick Pan


Cook rice

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 rice. Cook, stirring often, until toasted, 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 the pot from heat. Set aside, still covered.


While rice cooks, core, then cut peppers into 1/2-inch pieces. Roughly chop cilantro. Drain, then 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. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt, pepper and half the Mexican Seasoning.

Cook veggies

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers 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.

Cook shrimp

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

Make red sauce

Add 1/2 tbsp butter (dbl for 4 ppl) to the same pan. Sprinkle flour over top, then add tomato sauce base 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 heat to medium-low. Cook, whisking often, until sauce thickens slightly, 1-2 min. Remove the pan from heat. Add shrimp, then toss to coat.

Finish and serve

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

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