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 rice bowl? Packed with smoky aromatic spices, crisp veggies and red saucy shrimp, this festive dish will immediately transport you to Mexico, no passport required!

Ingredients: Shrimp • Green pepper • Sweet bell pepper • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Limes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • All-purpose flour (wheat) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Cilantro.

Tags:
Family Friendly
Allergens:
Shrimp
Wheat
Sulphites
Milk

The quantities provided above are averages only.

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

1 tbsp

All-Purpose Flour

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

8 g

Enchilada Spice Blend

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

1 unit(s)

Vegetable Broth Concentrate

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

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Green Bell Pepper

113 g

Corn Kernels

¾ cup

Basmati Rice

1 unit(s)

Sour Cream

(Contains Milk May contain Milk)

7 g

Cilantro

1 unit(s)

Lime

2 tbsp

Tomato Sauce Base

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

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Pepper*

¼ tsp

Salt*

1 tbsp

Butter*

(Contains Milk)

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Nutrition Values

Calories640 kcal
Fat15 g
Saturated Fat7 g
Carbohydrate97 g
Sugar13 g
Dietary Fiber7 g
Protein32 g
Cholesterol205 mg
Sodium1530 mg
Trans Fat0.4 g
Potassium1050 mg
Calcium175 mg
Iron4 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

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

Cooking Steps

Cook rice
1
  • Before starting, wash and dry all produce.
  • To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, add rice and corn, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed. 
  • Remove from heat. Set aside, still covered.
Prep
2
  • Meanwhile, core, then cut peppers into 1/2-inch pieces.
  • Roughly chop cilantro.
  • Zest lime, then cut into wedges.
  • To a small bowl, add sour cream and lime zest. 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 Enchilada Spice Blend.
Cook veggies
3
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 3-5 min, stirring occasionally, until peppers are tender-crisp. 
  • Season with salt and pepper. Transfer veggies to a large bowl and cover to keep warm.
Make red sauce and cook shrimp
4
  • To the same pan, add 1 tbsp (2 tbsp) butter. 
  • Add tomato sauce base, flour and remaining Enchilada Spice Blend. Cook, whisking constantly, until fragrant, 1 min.
  • Add shrimp, broth concentrate and 1/2 cup (1 cup) water. Bring to a boil over medium-high. 
  • Once boiling, reduce heat to medium-low. Cook for 2-3 min, stirring often, until sauce thickens slightly and shrimp is cooked through.**
Finish and serve
5
  • Fluff rice with a fork.
  • To the large bowl with the veggies, Season with salt, then stir to combine.
  • Divide rice between bowls.
  • Top with shrimp and red sauce.
  • Dollop lime crema over top.
  • Sprinkle with cilantro and squeeze over a lime wedge, if desired.