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Quick Chipotle-Lime Shrimp Bowls

Quick Chipotle-Lime Shrimp Bowls

with Poblano Rice and Cilantro Slaw
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
610 kcal
Protein
: 
31g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Shrimp
  • Milk
  • Egg
  • Mustard
  • Soy
  • Sulphites
  • Egg
  • Milk
  • Mustard
  • Peanuts
  • Crustaceans
  • Fish
  • Tree nuts
  • Sesame
  • Wheat
  • Sulphites
  • Soy
  • May contain traces of allergens
  • Gluten
  • Triticale
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

285 g

Shrimp

(Contains: Shrimp)

¾ cup

Basmati Rice

(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)

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

(Contains: Milk)

2 tbsp

Chipotle Sauce

(Contains: Milk, Egg, Mustard, Soy May be present: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)

8 g

Mexican Seasoning

(May be present: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)

7.5 g

Vegetable Stock Powder

(Contains: Soy, Sulphites May be present: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains: Milk)

Calories610 kcal
Fat15 g
Saturated Fat6 g
Carbohydrate90 g
Sugar13 g
Dietary Fiber7 g
Protein31 g
Cholesterol210 mg
Sodium1920 mg
Trans Fat0.4 g
Potassium800 mg
Calcium250 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

Cooking Steps

1
  • 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.
2
  • 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.
3
  • 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.
4
  • 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.**
5
  • 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?

Meal right image

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