No-Chop Ancho Mango Shrimp Bowls
No knife work & only one pot!
Our easiest-ever meals with no knifework and only one pot, done in a flash! For these flavor-packed sweet-heat bowls, you’ll sauté shrimp, then toss with microwavable rice and tangy-sweet mangos. Add our mildly spicy ancho sauce made with roasted onions and earthy ancho chiles, and dinner’s on the table in under 15 minutes!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Mango
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Microwavable Rice
3 ounce
Zesty Ancho Sauce
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Instructions
• Rinse shrimp* under cold water and pat dry with paper towels. • Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and season with salt and pepper. Cook, turning occasionally, until opaque and cooked through, 3-4 minutes. • Turn off heat; transfer to a plate. Wipe out pan.
• Massage rice in package to break up grains. • Heat a large drizzle of oil in pan used for shrimp over medium-high heat. Add rice to pan and season with salt and pepper. Add 1⁄4 cup water (1⁄2 cup for 4 servings) and mango with juice; stir to combine. Cook, stirring frequently, until rice is warmed through and liquid has reduced, 1-2 minutes.
• Remove pan from heat; stir in ancho sauce and half the shrimp. Season with salt and pepper to taste. • Divide shrimp and rice between bowls. Top with remaining shrimp and serve.
Shellfish is fully cooked when internal temperature reaches 145°.
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