Make Your Tex Mex Dreams Come True With This Easy Shrimp Bowl Recipe!

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is lower in calories and provides plant-based protein; canned tuna is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is higher in protein and lower in fat; plain yogurt is usually cheaper.

Get out and measure your ingredients.

Place olive oil in a large measuring cup.

Add ingredients for marinade.

Whisk until blended and add to bag.

Add shrimp to the bag and remove as much air as possible.

Adjust and make sure all shrimp are coated. Seal bag and refrigerate for 1 hour.

Thinly slice the red onion and sweet peppers.

Meanwhile, prepare the pickled habaneros. Fill a mason jar with white vinegar. Stir in the salt and pepper and carefully place habaneros inside. Wash your hands immediately after handling. Let pickle as the shrimp marinate.

After an hour, seed and mince the pickled habaneros. I recommend wearing gloves for this part, otherwise be sure to wash your hands!

When 20 minutes remain in marinating time, prepare the rice according to the package directions.

Cook.

Once shrimp are cooked, pour the excess sauce into the rice and stir in for an extra kick of flavor, if desired. Stir until blended.

Heat a grill pan over high heat. Spray lightly with olive oil and grill the corn for 1-2 minutes per side.

Use a knife to remove corn kernels.

Add to a bowl and toss with the pico de gallo.

Heat a frying pan over high heat. Pour the contents of the bag into the pan and cook for 5 minutes. Stop once halfway through to flip the shrimp.

Fill a bowl with a couple scoops of rice.

Add sliced red onions, sweet peppers, and pico de gallo. Add a dollop of sour cream and pickled habaneros.

Last, place shrimp on top.

Garnish with cilantro!

Enjoy every bite!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens