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).
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 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*
Nutrition Values
Utensils
Instructions
- 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.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Roughly chop cilantro.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice lime.
- 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.
- 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.**
- 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.
- 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.
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.**
Top rice with salsa and shrimp.