Saucy Shrimp Burrito Bowls

Name: Saucy Shrimp Burrito Bowls with Charred Green Pepper, Smoky Crema & Cilantro Lime Rice
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: ½ cup Jasmine Rice; 1 unit Tomato; 1 unit Red Onion; 1 unit Lime; 1 unit Long Green Pepper; ¼ ounce Cilantro; 10 ounce Shrimp; 2 tablespoon Smoky Red Pepper Crema; 1 unit Tex-Mex Paste; Salt; Pepper; 1 tablespoon Cooking Oil; 1 tablespoon Butter

with Charred Green Pepper, Smoky Crema & Cilantro Lime Rice

Recipe Development TeamPublished on July 10, 2024

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Bowls are way past “having a moment.” They’ve become a pillar of our lunches and dinners. Why? It’s simple: everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this Tex-Mex rendition is fully loaded. Steamy cilantro-lime rice is topped with saucy spiced chicken thighs, charred poblano and onion, salsa fresca, and smoky red pepper crema. Who needs the tortilla when you’ve got all that?

Tags:

Calorie Smart

Allergens:

Crustaceans

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

½ cup

Jasmine Rice

1 unit

Tomato

1 unit

Red Onion

1 unit

Lime

1 unit

Long Green Pepper

¼ ounce

Cilantro

10 ounce

Shrimp

(Contains: Crustaceans)

2 tablespoon

Smoky Red Pepper Crema

(Contains: Milk)

1 unit

Tex-Mex Paste

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories510 kcal

Fat19 g

Saturated Fat7 g

Carbohydrate59 g

Sugar9 g

Dietary Fiber5 g

Protein25 g

Cholesterol240 mg

Sodium1720 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Zester

•Small Bowl

•Medium Pan

•Paper Towel

Instructions

• In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • Finely dice tomato. Halve, peel, and cut onion into 1⁄2-inch-thick wedges; mince one wedge until you have 1 TBSP. (For 4 servings, mince a few wedges until you have 2 TBSP.) Zest and quarter lime. Core, deseed, and dice green pepper into 1⁄2-inch pieces. Mince cilantro.

• In a small bowl, combine tomato, minced onion, and juice from half the lime; season with salt. • Add smoky red pepper crema to a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

• Heat a large drizzle of oil in a medium pan over medium-high heat. (For 4 servings, use a large pan.) Add green pepper and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes. • Transfer veggies to a plate.

• Add another drizzle of oil to same pan over medium-high heat. Add chicken* and a big pinch of salt. Cook, stirring occasionally, until browned, 4-6 minutes. • Stir in Tex-Mex paste and 1⁄4 cup water (1/3 cup for 4 servings) until combined. Bring to a simmer and cook until mixture is saucy and chicken is cooked through, 1-2 minutes more. Turn off heat.

Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), lime zest, and half the cilantro. Season with salt and pepper. • Divide rice between bowls and top with veggies, saucy chicken, salsa, crema, remaining cilantro, and any remaining sauce from pan. Serve with remaining lime wedges on the side.

Shrimp are fully cooked when internal temperature reaches 145°.