Chipotle Shrimp Bowls
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Chipotle Shrimp Bowls

Chipotle Shrimp Bowls

with Charred Corn-Tomato Salsa

Succulent shrimps are topped with sweet and smoky chipotle sauce to add a little flair to your dinner table. Plus, the charred corn and tomato salsa takes things to the next level!

Ingredients: Shrimp • Basmati rice • Yellow onion • Thaw-friendly corn (corn, modified vinegar) • Roma tomatoes • Limes • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Cilantro • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:
Quick
Allergens:
Shrimp
Egg
Milk
Mustard
Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

¾ cup

Basmati Rice

1 unit(s)

Yellow Onion

1 unit(s)

Tomato

113 g

Corn Kernels

1 unit(s)

Lime

7 g

Cilantro

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)

1 tsp

Garlic Salt

(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

1.5 tbsp

Oil*

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp

Sugar*

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Nutrition Values

Calories660 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate90 g
Sugar13 g
Dietary Fiber5 g
Protein32 g
Cholesterol195 mg
Sodium1670 mg
Trans Fat0.4 g
Potassium800 mg
Calcium150 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Spoons
Measuring Cups
Zester
Large Non-Stick Pan
Medium Bowl

Instructions

Cook rice
1
  • Add rice to the boiling water, then reduce heat to low. 
  • Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
Prep
2
  • Meanwhile, peel, then cut onion into 1/4-inch pieces.
  • Roughly chop cilantro.
  • Cut tomato into 1/4-inch pieces.
  • Zest, then juice lime.
Cook veggies
3
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then half the corn (use all for 4 ppl). Cook, stirring occasionally, until corn starts to char, 2 min.
  • Add onions. Cook, stirring occasionally, until tender, 3-4 min. Season with salt and pepper.
  • Remove from heat. Transfer veggies to a medium bowl to cool slightly.
  • Carefully wipe the pan clean.
Prep and cook shrimp
4
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with pepper and 1/2 tsp (1 tsp) garlic salt.
  • Reheat the same pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
Make salsa
5
  • Meanwhile, add tomatoes, half the cilantro, half the lime zest, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) lime juice to the medium bowl with veggies.
  • Season with salt and pepper, then stir to combine.
Finish and serve
6
  • Fluff rice with a fork, then add remaining lime zest and 1 tbsp (2 tbsp) butter, stirring until melted, 1 min.
  • Divide rice between bowls. Top with salsa and shrimp.
  • Drizzle chipotle sauce over shrimp.
  • Sprinkle with remaining cilantro.
7

If you've opted to get shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season the shrimp the same way the recipe instructs you to season the salmon. Reheat the same pan (from step 3) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**

8

Top rice with salsa and shrimp.