Grilled Shrimp Bowls
with Baja Sauce and Grilled Pepper Salsa
Fluffy rice, a smoky grilled salsa and flavourful grilled shrimp get a huge boost of flavour from cool, creamy Baja sauce. You'll want to put this sauce on everything!
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 Shrimp)
¾ cup
Basmati Rice
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Tomato
1 unit(s)
Lime
7 g
Cilantro
1 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
6 unit(s)
Wooden Skewers
(May contain Triticale, Mustard, Soy, Egg, Fish, Tree nuts, Crustaceans, Sulphites, Wheat, Milk, Peanuts, Sesame)
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- To a medium pot, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12 - 15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into quarters.
- Peel, then cut onion into ½-inch rounds (keeping rings together).
- Finely chop cilantro.
- Cut tomato into 1/4-inch pieces, then add to medium bowl.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Transfer peppers and onions to plate.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Thread shrimp onto wooden skewers.
- Transfer skewers to separate plate. Brush all over with Tex-Mex paste.
- Bring shrimp, veggies and a clean plate to grill.
- On one side of the grill add onions and peppers. Reduce heat to medium on that side of grill, close lid and grill for 5-7 min per side, flipping once, until tender.
- On other side of the grill, arrange shrimp. Close lid and grill for 1-3 min per side, until opaque.**
- Once veggies and shrimp are cooked, transfer to the clean plate. Loosely cover with foil to keep warm.
- On a clean cutting board, roughly chop peppers and onions.
- To bowl with tomatoes, add peppers and onions.
- Add half the lime juice, half the lime zest and half the cilantro. Toss to coat.
- In a small bowl, combine mayo, sour cream remaining cilantro and remaining lime zest and juice.
- Fluff rice with fork.
- Remove shrimp from skewers.
- Divide rice, salsa and shrimp between bowls.
- Dollop Baja sauce over top.