Mojito-Lime Shrimp Bowl

with lime vinaigrette

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Wheat, Shellfish

A note about serious food allergies

In Your Box (serves 2)

  • 2 tsp. Mojito Lime Seasoning
  • 1 Yellow Onion
  • Info
    1 oz. Crispy Jalapeños
  • 1 Red Bell Pepper
  • 1 Poblano Pepper
  • ¾ cup Jasmine Rice
  • 1 Lime
  • 2 fl. oz. Canola Oil
  • Info
    8 oz. Shrimp
  • Nutrition (per serving)

  • Calories
    807
  • Carbohydrates
    87g
  • Fat
    42g
  • Protein
    23g
  • Sodium
    1608mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Small Pot
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Rice
    1

    Cook the Rice

    Bring a small pot with jasmine rice, 1½ cup water, and a pinch of salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside. While rice cooks, prepare ingredients.

  • Step 2 - Prepare the ingredients
    2

    Prepare the ingredients

    Halve and peel onion. Cut halves into ¼" slices. Stem, seed, remove ribs, and cut red bell pepper into thin strips. Halve lime lengthwise. Cut one half into wedges and juice the other half. Stem poblano peppers, seed, halve lengthwise, and slice into thin strips. Wash hands and cutting board after prepping. Pat shrimp dry.

  • Step 3 - Make the Vinaigrette
    3

    Make the Vinaigrette

    In mixing bowl, combine lime juice, seasoning blend, and canola oil. Mix vigorously and set aside.

  • Step 4 - Cook the Vegetables
    4

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add red bell pepper, poblano pepper, onion, and a pinch of salt to hot pan. Stir occasionally until crisp-tender, 4-6 minutes. Remove from burner. Remove vegetables to another mixing bowl. Reserve pan; no need to wipe clean.

  • Step 5 - Cook the Shrimp
    5

    Cook the Shrimp

    Return pan used to cook vegetables to medium-high heat and add 1 tsp. olive oil. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Remove from burner. Add shrimp to vegetables and add vinaigrette. Stir to combine.
    Plate dish as pictured on front of card, placing shrimp and vegetables on rice. Garnish with crispy jalapeños (to taste) and squeeze lime wedges over to taste. Bon appétit!