Quick Chipotle-Lime Shrimp Bowls
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Quick Chipotle-Lime Shrimp Bowls

Quick Chipotle-Lime Shrimp Bowls

with Poblano Rice and Cilantro Slaw

Get ready for a speedy meal that does not skimp on flavors! Oven broiled sweet and smoky chipotle shrimp sit atop a charred poblano rice and crisp lime cabbage slaw for maximum flavor in minimal time.


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

Preparation Time20 minutes
Cooking Time5 minutes


serving amount

285 g


(Contains Shrimp)

¾ cup

Basmati Rice

170 g

Coleslaw Cabbage Mix

1 unit(s)

Hot Pepper

2 unit(s)


1 unit(s)


7 g


¼ cup

Feta Cheese, crumbled

(Contains Milk)

2 tbsp

Chipotle Sauce

(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)

1 tbsp

Mexican Seasoning

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

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

Not included in your delivery

1 tbsp

Unsalted Butter*


Nutrition Values

Calories580 kcal
Fat14 g
Saturated Fat6 g
Carbohydrate86 g
Sugar12 g
Dietary Fiber7 g
Protein31 g
Cholesterol205 mg
Sodium1930 mg
Trans Fat0.5 g
Potassium750 mg
Calcium225 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.


Measuring Spoons
Measuring Cups
Baking Sheet
Large Bowl


  • Add rice, vegetable stock powder and 1 tbsp (2 tbsp) butter to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove from heat. Set aside, still covered.

  • Core, then cut poblano into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)
  • peel, then cut shallots into 1/2-inch slices.
  • Add peppers, shallots, half the Mexican Seasoning and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
  • Broil in the middle/ top of the oven, stirring halfway until veggies are lightly charred and tender-crisp, 8-10 min.
  • Zest, then juice lime.
  • Roughly chop cilantro.
  • Add lime zest, 1 1/2 tbsp (3 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to mix.
  • Add coleslaw cabbage mix and half the cilantro, then toss to coat.
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
  • ** where are the veggies?? can we use the same ones? is the oven free????
  • Add shrimp, remaining Mexican Seasoning and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
  • Broil in the middle/top of the oven, flipping halfway until lightly charred and cooked through, 4-5 min.**
  • Fluff rice with fork, then stir in roasted veggies.
  • Divide rice, slaw and shrimp between plates/ bowls.
  • Drizzle chipotle sauce overtop.
  • Sprinkle feta and remaining cilantro over top.

**preference of guac to feta?

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