Honey Chipotle Jumbo Shrimp Bowls
with Black Bean Rice and Pepper Salsa
Fresh and vibrant, this dinner has it all! Jumbo shrimp tossed in a smoky sauce sits on top of black beans and rice. Topped off with a roasted red pepper salsa with a hint of lime, this dish is packed with Mexican-inspired flavour.
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
Jumbo Shrimp
(Contains Shrimp)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
2 unit(s)
Garlic, cloves
2 unit(s)
Green Onion
1 unit(s)
Black Beans
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
1 unit(s)
Lime
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 unit(s)
Sweet Bell Pepper
113 g
Baby Tomatoes
¾ cup
Parboiled Rice
1 tbsp
Honey
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Peel, then mince or grate garlic.Thinly slice green onions, keeping white and green parts separate.Using a strainer, drain black beans, reserving the liquid, then rinse beans.Heat a medium pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then garlic, green onion whites and rice. Cook, stirring often, until garlic is fragrant, 1-2 min.
Add 1/2 cup (1 cup) reserved bean liquid, 1 cup (2 cups) water, black beans and stock powder. Bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Drain and rinse shrimp. Pat dry with paper towels, then season with salt and pepper. Combine chipotle sauce and honey in a medium bowl. Add shrimp to the bowl with chipotle mixture, then toss to combine. Set aside.
Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper. Transfer to another medium bowl, then set aside.Add 1/2 tbsp (1 tbsp) oil to the same pan, then shrimp. Cook, stirring occasionally, until cooked through, 2-3 min.**
Meanwhile, halve tomatoes.Zest then juice lime. Add tomatoes, green onion greens, 1/2 tbsp (1 tbsp) oil, 1/4 tsp (1/2 tsp) sugar and half the lime juice to the bowl with peppers.Season with salt and pepper, then toss to combine.
Add mayo, 1/2 tbsp (1 tbsp) water, lime zest and 1/2 tbsp (1 tbsp) lime juice to a small bowl. Season with salt and pepper, then toss to combine. Divide rice between bowls, top with shrimp. Spoon over any sauce remaining in the pan.Top with salsa. Drizzle over lime crema.
