Spicy Tex-Mex Shrimp and Bell Pepper Bowls with Guacamole

This Tex-Mex shrimp bowl is the ultimate weeknight dinner-ready in just 20 minutes with minimal cleanup. Juicy shrimp and colorful bell peppers are cooked in a bold, smoky spice blend and tangy tomato paste, then piled onto a bed of fluffy microwavable grains.

Top it all off with creamy guacamole, cool sour cream and crunchy blue corn tortilla chips for a satisfying contrast of textures. A drizzle of hot sauce adds the perfect kick. It’s a fast, flavorful meal that brings the fiesta to your table any night of the week.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Halve the bell pepper, remove the core and thinly slice into strips. Crush the tortilla chips in their bag.
2. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
3. In the same pan, add the bell pepper, Mexican Spice Blend and ½ teaspoon sugar (1 teaspoon for 4 servings). Stir to combine. Cook, stirring occasionally, until the bell pepper begins to soften, about 2-3 minutes.
4. Stir in the Tex-Mex paste until well combined. Cook for another 2-3 minutes until the bell pepper is tender. Return the shrimp to the pan and toss to coat. Season with salt and pepper to taste.
5. Meanwhile, gently massage the grain blend package to break up the grains. Partially open the package and microwave for 90 seconds. (Microwave times may vary; handle carefully when opening.)
6. Divide the grain blend between bowls. Top with the shrimp and bell pepper mixture. Garnish with sour cream, crushed tortilla chips and guacamole. Serve with hot sauce on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking to ensure they sear properly.

What can I substitute for the microwavable grain blend?

You can use cooked rice, quinoa or any other grain you have on hand. Adjust cooking time accordingly.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on spice blends and hot sauce to be sure.