Quick Chipotle-Lime Shrimp Bowls

Name: Quick Chipotle-Lime Shrimp Bowls with Poblano Rice and Cilantro Slaw
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 285 g Shrimp; ¾ cup Basmati Rice; 170 g Coleslaw Cabbage Mix; 1 unit(s) Hot Pepper; 2 unit(s) Lime; 1 unit(s) Shallot; 7 g Cilantro; ¼ cup Feta Cheese, crumbled; 2 tbsp Chipotle Sauce; 8 g Mexican Seasoning; 7.5 g Vegetable Stock Powder; 1 tbsp Unsalted Butter*

with Poblano Rice and Cilantro Slaw

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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.

Tags:

Quick

Allergens:

Shrimp

•Milk

•Egg

•Senf

•Soja

•Schwefeldioxide und Sulfite

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 Time20 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

¾ cup

Basmati Rice

170 g

Coleslaw Cabbage Mix

1 unit(s)

Hot Pepper

2 unit(s)

Lime

1 unit(s)

Shallot

7 g

Cilantro

¼ cup

Feta Cheese, crumbled

2 tbsp

Chipotle Sauce

8 g

Mexican Seasoning

7.5 g

Vegetable Stock Powder

Not included in your delivery

1 tbsp

Unsalted Butter*

Nutrition Values

Calories610 kcal

Fat15 g

Saturated Fat6 g

Carbohydrate91 g

Sugar13 g

Dietary Fiber8 g

Protein31 g

Cholesterol210 mg

Sodium1920 mg

Trans Fat0.4 g

Potassium850 mg

Calcium250 mg

Iron4.5 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

•Measuring Spoons

•Measuring Cups

•Baking Sheet

•Large Bowl

Cooking Steps

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.**