Family friendly
Southwest Shrimp & Veggie Rice Bowls
with Creamy Lime Dressing
480 cals
25 mins
Description
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.
Contains:
Milk • Shrimp
Ingredients
for 4 servings
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)
Nutrition
Total fat | 6g |
Saturated Fat | 2g |
Sodium | 1370mg |
Total carbs | 80g |
Sugar | 7g |
Protein | 29g |
Fibres | 4g |
Recipe Instructions
- 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.
- Meanwhile, thinly slice the lettuce crosswise.
- Cut the string peas crosswise into thirds.
- Halve, core and medium-dice the sweet peppers.
- Juice the lime.
- 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.
- Meanwhile, in a small bowl, combine the sour cream, lime juice, 1 tbsp water and S&P.
- 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.
- Divide the rice between your bowls.
- Top with the shrimp, vegetables and lettuce.
- Drizzle with the creamy lime dressing. Bon appétit!