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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
¾ cup
Basmati Rice
(May contain traces of: 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 contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)
8 g
Mexican Seasoning
(May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
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.**
- 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?
