Spicy Shrimp and Rice Bowls with Tomato Salsa and Lime Crema

These shrimp and rice bowls are a complete meal in one bowl, featuring fluffy lime rice, tender sautéed peppers and onions and perfectly seasoned shrimp. A fresh tomato salsa and a spiced sour cream drizzle add brightness and creaminess to every bite.

Ready in about 35 minutes, this recipe is perfect for a busy weeknight when you want something satisfying and full of flavor. Customize with your favorite toppings or adjust the spice level to suit your taste.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice the tomato. Halve, peel and thinly slice the onion; mince a few slices until you have 2 tablespoons. Zest and quarter the lime. Halve, core and thinly slice the green pepper into strips.
2. In a small pot, combine the rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, in a small bowl, combine the diced tomato, minced onion and juice from half the lime. Season with salt and pepper. In another small bowl, combine the sour cream and ¼ teaspoon of the Southwest Spice Blend. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add the green pepper and cook until slightly softened, 2-3 minutes. Add the sliced onion and cook, stirring occasionally, until browned and tender, 5-7 minutes. Add 2 tablespoons water, half of the remaining Southwest Spice Blend, salt and pepper. Cook until water has mostly evaporated and veggies are coated, 1-2 minutes. Transfer to a plate and cover to keep warm. Wipe out the pan.
5. Heat another drizzle of oil in the same pan over medium-high heat. Add the shrimp and cook until pink and cooked through, 2-3 minutes per side. Stir in the Tex-Mex paste and the remaining Southwest Spice Blend until combined. Add ¼ cup water and simmer until the sauce reduces slightly, 2-3 minutes. Remove from heat and stir in 1 tablespoon butter until melted. Season with salt and pepper.
6. Fluff the rice with a fork and stir in the lime zest. Season with salt and pepper. Divide the rice between bowls and top with the shrimp mixture, sautéed peppers and onions, Monterey Jack cheese, tomato salsa and a drizzle of the spiced crema. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice or basmati. Adjust the cooking time and water ratio according to the package instructions.

Can I make this recipe ahead of time?

You can prepare the components separately and assemble just before serving. Store the rice, shrimp, veggies, salsa and crema in separate containers in the refrigerator for up to 2 days.

What can I use instead of Tex-Mex paste?

If you don’t have Tex-Mex paste, you can substitute with 1 tablespoon tomato paste mixed with ½ teaspoon chili powder and a pinch of cumin.