Southwest Shrimp & Veggie Rice Bowls
with Creamy Lime Dressing
Cooking time
25 minutes
Servings
4
Calories
480 /serving
We love Southwestern cooking for its warm sunny vibes, almost as much as we love cooling off with a refreshing hit of lime. This creamy dressing will have the whole family digging in. It’s the perfect counterpoint for pink shrimp, sweet peppers and string peas with a prickle of chili-lime spices.
We will send you:
- 570g Shrimp (BAP-certified)
- 1 Head of lettuce
- 2 Sweet peppers
- 1 Lime
- 100g String peas (sugar snap peas or snow peas)
- 320g White rice
- 43ml Sour cream
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk • Shrimp
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
6 g
Saturated Fat
2 g
Sodium
1370 mg
Total Carb
80 g
Sugars
7 g
Protein
29 g
Fibre
4 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, thinly slice the lettuce crosswise.
- Cut the string peas crosswise into thirds.
- Halve, core and medium-dice the sweet peppers.
- Juice the lime.
Sauté the vegetables
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the sweet peppers, string peas, ½ the spices and S&P.
- Sauté, 3 to 5 min., until crisp-tender.
Make the creamy lime dressing
- Meanwhile, in a small bowl, combine the sour cream, lime juice, 1 tbsp water and S&P.
Cook the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with the remaining spices and S&P.
- To the pan of vegetables, add the shrimp*. Cook, 1 to 2 min. per side, until opaque and cooked through.
Plate your dish
- Divide the rice between your bowls.
- Top with the shrimp, vegetables and lettuce.
- Drizzle with the creamy lime dressing. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
