Southwest Shrimp Rice Bowls
with Creamy Lime Dressing
Cooking time
25 minutes
Servings
4
Calories
480 /serving
We love Southwestern cooking for its warm sunny vibes and refreshing hits of lime. This creamy dressing will have the whole family digging in. It’s the perfect counterpoint for pink shrimp, sweet pepper and string peas with a prickle of chili-lime spices.
We will send you:
- 570g Shrimp (BAP-certified)
- 200g String peas (sugar snap peas or snow peas)
- 1 Sweet pepper
- 1 Head of lettuce
- 1 Lime
- 320g White rice
- 43ml Sour cream
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk • Shrimp
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
5 g
Saturated Fat
2 g
Sodium
1370 mg
Total Carb
79 g
Sugars
6 g
Protein
29 g
Fibre
4 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 pepper.
- Juice the lime.
Sauté the vegetables
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the sweet pepper, 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 (remove the shells from the tails if desired); season with the remaining spices and S&P.
- To the pan of vegetables, add the shrimp* and 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.
