Bring the beachy Baja life to your dinner table, with this delicious shrimp bowl. Those delicate crustaceans are cooked in sweet chili sauce, bringing out the best of their flavors. Feisty jalapeño, sweet corn, and crunchy tortilla all pile on the goodness, making every bite a beach party of its own. Surfs up!
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You Will Need
Medium Non-Stick Pan
Before You Cook
Cook the Rice
Bring a small pot with rice, 1½ cup water, and a pinch of salt to a boil over high heat. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner and stir in 1 tsp. lime zest (zest is made in a later step). Set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Zest lime and halve. Quarter one half and juice remaining half.
Core tomato and cut into ¼" dice.
Stem jalapeño, halve, seed, remove ribs, and mince. Be sure to wash hands, utensils, and cutting board after working with jalapeño.
Pat shrimp dry.
Make the Salsa
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add corn to hot pan and cook undisturbed until lightly charred, 2-3 minutes.
Transfer corn to a mixing bowl. Add tomato, ½ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper and stir to combine. Set aside.
Wipe pan clean and reserve.
Cook the Shrimp
Return pan used to char corn to medium-high heat and add 1 tsp. olive oil. Add shrimp and 1 Tbsp. jalapeño (reserve remaining for garnish) to hot pan. Cook undisturbed until lightly browned, 1-2 minutes.
Add sweet chili sauce, bring to a simmer, and stir occasionally until shrimp reach a minimum internal temperature of 145 degrees, 1-2 minutes.
Remove from burner.
Finish the Dish
In another mixing bowl, combine arugula with 1 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt.
Plate dish as pictured on front of card, topping rice with salsa and shrimp. Garnish with tortilla strips, remaining jalapeño (to taste), and arugula. Squeeze lime wedges over dish to taste. Bon appétit!