Shrimp & Charred Corn Burrito Bowls
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Shrimp & Charred Corn Burrito Bowls

Shrimp & Charred Corn Burrito Bowls

with Pepita Rice & Lime Crema

Burrito bowls have become staples of our weekly dinner rotation, and for good reason: They’re dynamic, customizable, and of course, delicious every single time. Case in point: this hearty spiced chicken served on a bed of nutty pepita-studded rice and topped with bright, savory corn and tomato salsa. Add a drizzle of tangy, cooling lemon crema and hot sauce if you’re feeling spicy (it’s nice-ey!), and you’ll be bowl-ed right over!

Easy Prep

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

Total Time20 minutes
Prep Time5 minutes


serving amount

¾ cup

White Rice

1 unit


1 tablespoon

Fajita Spice Blend

1 unit


2 unit


1 unit


10 ounce


(Contains Shellfish)

1 tablespoon

Mexican Spice Blend

3 tablespoon

Sour Cream

(Contains Milk)

½ ounce


1 teaspoon

Hot Sauce

Not included in your delivery



1 teaspoon

Olive Oil

2 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories660 kcal
Fat20 g
Saturated Fat5 g
Carbohydrate88 g
Sugar14 g
Dietary Fiber8 g
Protein30 g
Cholesterol230 mg
Sodium950 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.


Small pot
Large Pan
Medium Bowl
Paper Towel
Small Bowl


Cook Rice

• In a small pot, combine rice, 1¼ cups water (2½ cups water for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until Step 5.

Char Corn & Prep

• While rice cooks, wash and dry produce. • Drain and rinse corn, then pat very dry with paper towels. • Heat a drizzle of oil in a large pan over high heat. Add corn, Fajita Spice Blend, and a pinch of salt and pepper. Cook, stirring occasionally, until corn is golden brown and lightly charred in spots, 4-6 minutes. (TIP: Cover with a lid if kernels start to pop!) Turn off heat; transfer to a medium bowl. Wipe out pan. • Meanwhile, dice tomato into ½-inch pieces. Trim and thinly slice scallions. Quarter lemon.

Cook Chicken

• Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in pan used for corn over medium-high heat. Add chicken in a single layer and season with Mexican Spice Blend and a pinch of salt and pepper. • Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

Rinse shrimp under cold water; pat dry with paper towels. Swap in shrimp for chicken; cook, stirring occasionally, until shrimp are opaque and cooked through, 4-6 minutes.

Make Corn Salsa

• To bowl with charred corn, add tomato, half the scallions, a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), and a pinch of salt and pepper. Stir to combine.

Make Crema & Finish Rice

• In a small bowl, combine sour cream, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • Fluff rice with a fork. Stir in pepitas. TIP: If you have extra time, toast pepitas beforehand in a small dry skillet over medium heat, stirring frequently, for 1-2 minutes to add extra flavor and crunch!


• Divide pepita rice between shallow bowls. Using a slotted spoon, top with salsa (draining first) and chicken in separate sections. • Drizzle with lemon crema and as much hot sauce as you like. Top with remaining scallions and serve with remaining lemon wedges on the side.

Shrimp are fully cooked when internal temperature reaches 145°.

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