Cal Smart Tex-Mex Shrimp Bowls
with Texas Caviar and Lime Crema
Shrimp never looked so good! Tossed in our smoky signature spice and served up with a hearty portion of black beans, corn, red onion and pepper – known as Texas Caviar, this shrimp dish is sure to please!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/Crustacé)
170 g
Coleslaw Cabbage Mix
370 mL
Black Beans
½ can
Canned Corn
56 g
Red Onion
2 tbsp
Enchilada Spice Blend
(Contains Sulphites)
1 unit
Lime
100 mL
Greek Yogurt
(Contains Milk)
7 g
Cilantro
160 g
Sweet Bell Pepper
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces. Core, then cut pepper into 1/4-inch pieces. Zest lime, then juice half. Cut remaining lime into wedges. Drain, then rinse black beans. Roughly chop cilantro. Drain corn, then rinse corn.
Pat shrimp dry with paper towels. Season with half the Enchilada Spice Blend, salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Transfer to a plate and cover to keep warm.
While shrimp cook, add lime zest and yogurt to a small bowl. Season with salt and pepper, to taste, then stir to combine.
Heat the same pan (from step 3) over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions, black beans, corn, peppers, lime juice and remaining Enchilada Spice Blend. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min. Stir in coleslaw cabbage mix, then remove the pan from heat.
Divide Texas caviar and shrimp between plates. Top with lime crema and cilantro. Squeeze over a lime wedge, if desired.
