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Tex Mex Shrimp Bowl

This Tex Mex shrimp bowl is full of delicious southwestern flavors. This spicy shrimp bowl is an explosion of flavor in every bite.

Prep Time
1 hr
Cook Time
mins
Servings: 6
Calories: 309 kcal
Course: Main Course
Cuisine: American , Mexican

Ingredients

Shrimp
  • 1 ½ lb large shrimp peeled deveined
Marinade
  • ½ cup extra virgin olive oil
  • 2 limes 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 peppers ny color
  • 1 cup Pico de Gallo
  • cilantro
  • 5 Pickled habanero peppers seeded and minced (recipe follows)
  • sour cream
Pickled Habanero Peppers
  • 1 cup white vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 5 habanero peppers

Instructions

    Cup of Yum
  1. Get out and measure your ingredients.
Marinade
  1. Place olive oil in a large measuring cup.
  2. Add ingredients for marinade.
  3. Whisk until blended and add to bag.
  4. Add shrimp to the bag and remove as much air as possible.
  5. Adjust and make sure all shrimp are coated. Seal bag and refrigerate for 1 hour.
  6. Thinly slice the red onion and sweet peppers.
Pickled Habaneros
  1. 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*
  2. 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
  1. When 20 minutes remain in marinating time, prepare the rice according to the package directions..
  2. Cook.
  3. Once shrimp are cooked, pour the excess sauce into the rice and stir in for an extra kick of flavor, if desired.
  4. Stir until blended.
Making the Corn
  1. Heat a grill pan over high heat. Spray lightly with olive oil and grill the corn for 1-2 minutes per side.
  2. Use a knife to remove corn kernels.
  3. Add to a bowl and toss with the pico de Gallo.
  4. Heat a frying pan over high heat. Pour the contents of the bag into the pan and cook for 5 minutes.
  5. Stop once halfway through to flip the shrimp.
Arrange bowls
  1. Fill a bowl with a couple scoops of rice.
  2. Add sliced red onions, sweet peppers, and pico de gallo. Add a dollop of sour cream and pickled habaneros.
  3. Last, place shrimp on top.
  4. Garnish with cilantro!
  5. 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

Calories 309kcal (15%) Carbohydrates 17g (6%) Protein 17g (34%) Fat 20g (31%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 143mg (48%) Sodium 1302mg (54%) Potassium 357mg (10%) 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

% 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.