Honey Chipotle Shrimp Bowls
with Black Bean Rice and Pepper Salsa
Jumbo shrimp tossed in a smoky sauce sits on top of black beans and rice in this fresh and vibrant dinner. Topped off with a roasted red pepper salsa with a hint of lime, this dish is packed with Mexican-inspired flavour.
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 Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Garlic, cloves
2 unit(s)
Green Onion
1 unit(s)
Black Beans
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 unit(s)
Lime
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 unit(s)
Sweet Bell Pepper
113 g
Baby Tomatoes
¾ cup
Parboiled Rice
1 unit(s)
Honey
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
1.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
- 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, lime zest and 1/2 tbsp (1 tbsp) lime juice to a small bowl. Season with salt and pepper, then stir to combine.
- Divide rice between bowls, then top with shrimp. Spoon over any sauce remaining in the pan.
- Top with salsa.
- Dollop lime crema over top.
