Tex Mex Shrimp Bowl
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Unrated
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Prep Time
1 hr
-
Cook Time
30 mins
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Servings
6
-
Calories
309 kcal
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Course
Main Course
Tex Mex Shrimp Bowl
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This Tex Mex shrimp bowl is full of delicious southwestern flavors. This spicy shrimp bowl is an explosion of flavor in every bite.
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Ingredients
Shrimp
- 1 ½ lb Shrimp peeled deveined, large
Marinade
- ½ cup extra virgin olive oil
- 2 lime juiced
- 1 orange juiced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ancho chili powder
Bowls
- 1 pkg (8 oz) Mexican rice
- ½ red onion
- 1 ear corn or ¾ cup kernels
- 3 sweet pepper ny color
- 1 cup Pico de Gallo
- cilantro
- 5 habanero peppers seeded and minced (recipe follows, pickled
- sour cream
Pickled Habanero Peppers
- 1 cup white vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 5 habanero pepper
Instructions
- Get out and measure your ingredients.
Marinade
- Place olive oil in a large measuring cup.
- Add ingredients for marinade.
- Whisk until blended and add to bag.
- Add shrimp to the bag and remove as much air as possible.
- Adjust and make sure all shrimp are coated. Seal bag and refrigerate for 1 hour.
- Thinly slice the red onion and sweet peppers.
Pickled Habaneros
- Meanwhile, prepare the pickled habaneros. Fill a mason jar with white vinegar. Stir in the salt and pepper and carefully place habaneros inside. Wash your hands immediately after handling. Let pickle as the shrimp marinate. *this will soften the heat of the habaneros while maintaining the flavor*
- After an hour, seed and mince the pickled habaneros. *I recommend wearing gloves for this part, otherwise be sure to wash your hands!*
Prepare the Rice
- When 20 minutes remain in marinating time, prepare the rice according to the package directions..
- Cook.
- Once shrimp are cooked, pour the excess sauce into the rice and stir in for an extra kick of flavor, if desired.
- Stir until blended.
Making the Corn
- Heat a grill pan over high heat. Spray lightly with olive oil and grill the corn for 1-2 minutes per side.
- Use a knife to remove corn kernels.
- Add to a bowl and toss with the pico de Gallo.
- Heat a frying pan over high heat. Pour the contents of the bag into the pan and cook for 5 minutes.
- Stop once halfway through to flip the shrimp.
Arrange bowls
- Fill a bowl with a couple scoops of rice.
- Add sliced red onions, sweet peppers, and pico de gallo. Add a dollop of sour cream and pickled habaneros.
- Last, place shrimp on top.
- Garnish with cilantro!
- Enjoy every bite!
Notes
- We've created a super delicious list of sides for your shrimp. So say goodbye to boring repetitive meals and say hello to new and delicious ones that will compliment your protein and be a hit with those try them.
Nutrition Information
Show Details
Calories
309kcal
(15%)
Carbohydrates
17g
(6%)
Protein
17g
(34%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
13g
(65%)
Trans Fat
1g
(50%)
Cholesterol
143mg
(48%)
Sodium
1302mg
(54%)
Potassium
357mg
(8%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
2536IU
(51%)
Vitamin C
97mg
(108%)
Calcium
93mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 17g | 6% |
| Protein | 17g | 34% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 1302mg | 54% |
| Potassium | 357mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 2536IU | 51% |
| Vitamin C | 97mg | 108% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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