Southwest Shrimp Rice Bowls
with Crunchy Veggies & Creamy Lime Dressing
Cooking time
25 minutes
Servings
4
Calories
480 /serving
We love Southwestern cooking for its warm sunny vibes, almost as much as we love cooling off with a refreshing hit of lime. The creamy lime dressing on these bowls will have the whole family digging in. It’s the perfect counterpoint for tender-crisp shrimp, sweet peppers and string peas with a prickle of chili-lime spices.
We will send you:
- 570g Shrimp (BAP-certified)
- 100g String peas (sugar snap peas or snow peas)
- 1 Lime
- 1 Head of lettuce
- 2 Sweet peppers
- 320g White rice
- 43ml Sour cream
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Shrimp, Sulphites
You will need:
Oil
Large high-sided pan
Medium pot
Salt & pepper (S&P)
Total Fat
6 g
Saturated Fat
2 g
Sodium
1310 mg
Total Carb
80 g
Sugars
8 g
Protein
29 g
Fibre
6 g
Preparation
Cook the rice
In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, thinly slice the lettuce crosswise. Cut the string peas crosswise into thirds. Halve, core and medium-dice the sweet peppers. Juice the lime.
Sauté the vegetables
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the sweet peppers, string peas, ½ the spices and S&P. Sauté, 3 to 5 min., until crisp-tender.
Make the creamy lime dressing
Meanwhile, in a small bowl, combine the sour cream, lime juice, 1 tbsp water and S&P.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. To the pan of vegetables, add the shrimp*. Cook, 1 to 2 min. per side, until opaque and cooked through.
Plate your dish
Divide the rice between your bowls. Top with the shrimp, vegetables and lettuce. Drizzle with the creamy lime dressing. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
