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July 4, 2026 · 10 min

Citrus Shrimp Bowls with Smoky Red Pepper Crema and Pickled Onions

Lunch10 min997 cal / serving
Citrus Shrimp Bowls with Smoky Red Pepper Crema and Pickled Onions

Tangy and fresh, citrus is the star of this vibrant dish inspired by Yucatán flavors. A bright marinade of lime and mandarin orange juices, blended with zesty spices, tenderizes the shrimp while adding savory and aromatic notes. Served over fluffy jasmine rice with sautéed green pepper and onion, every bite is a burst of flavor.

Finish the bowls with a drizzle of smoky red pepper crema, tangy lime-pickled onions and fresh cilantro. This amazingly flavorful bowl comes together quickly for a satisfying weeknight dinner that’s both simple and delicious.


Recipe details

Lunch10 min997 cal / serving2 servings

Nutrition per serving

Calories997 kcalProtein28.2 gFat69.2 gCarbs66.8 gSugar25.5 gFiber3.9 gSodium1219 mg

Dietary labels

Gluten-free: yesLactose-free: noDairy-free: no

Allergen check

Gluten / wheat: not detectedMilk / dairy: containsEgg: not detectedFish: containsShellfish: containsPeanut: not detectedTree nuts: not detectedSoy: not detectedSesame: not detectedMustard: not detectedCelery: not detectedSulphites: not detectedLupin: not detectedMolluscs: not detected

Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.


Ingredients

Red Onion1 unit Red OnionView ingredient guide
Jasmine Rice0.75 cup Jasmine RiceView ingredient guide
Shrimp10 ounce ShrimpView ingredient guide
Smoky Red Pepper Crema4 tablespoon Smoky Red Pepper CremaView ingredient guide
Ancho Chili Powder1 teaspoon Ancho Chili PowderView ingredient guide
Long Green Pepper1 unit Long Green PepperView ingredient guide
Lime1 unit LimeView ingredient guide
Mandarin Orange1 unit Mandarin OrangeView ingredient guide
Tex-Mex Paste1 unit Tex-Mex PasteView ingredient guide
Southwest Spice Blend1 tablespoon Southwest Spice BlendView ingredient guide
Cilantro0.25 ounce CilantroView ingredient guide
Saltteaspoon (tsp) SaltView ingredient guide
Sugar0.25 teaspoon (tsp) SugarView ingredient guide
Cooking Oil1 tablespoon (tbsp) Cooking OilView ingredient guide
Butter1 tablespoon (tbsp) ButterView ingredient guide
Black Pepperteaspoon (tsp) Black PepperView ingredient guide

Instructions

  1. Wash and dry produce. Halve the mandarin orange. Zest and quarter the lime. Halve, peel and thinly slice the red onion. Halve, core and thinly slice the green pepper into strips. Roughly chop the cilantro.
  2. In a small bowl, combine the Tex-Mex paste, lime zest, juice from the whole mandarin, juice from one lime wedge, half the Southwest Spice Blend, half the ancho chili powder and 2 tablespoons water. Set aside.
  3. In a small pot, combine the jasmine rice, 1¼ cups water, remaining Southwest Spice Blend and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
  4. While rice cooks, in a small microwave-safe bowl, combine ¼ of the sliced onion, juice from half the lime, ¼ teaspoon sugar and a pinch of salt. Microwave until onion is softened, about 1 minute. Set aside.
  5. In another small bowl, combine the smoky red pepper crema and a pinch of salt. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Set aside.
  6. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced green pepper and season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. Add another drizzle of oil and the remaining onion; season with salt and pepper. Cook, stirring, until vegetables are tender, 4-6 minutes. Transfer to a plate.
  7. Heat a 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 cooked vegetables and the reserved sauce. Cook until thickened, 1-2 minutes. Turn off heat.
  8. Fluff the rice with a fork; stir in 1 tablespoon butter and season with salt to taste. Divide rice between bowls and top with the shrimp and vegetable mixture. Drizzle with the smoky red pepper crema and add pickled onions (draining first) as desired. Sprinkle with cilantro. Serve with remaining lime wedges on the side.

Recipe Tips

For extra heat, add a pinch of cayenne or chipotle powder to the shrimp marinade.

If you prefer a milder dish, reduce the ancho chili powder by half.

To save time, prep all ingredients before starting to cook.

FAQ

Can I use frozen shrimp?

Yes, thaw the shrimp completely and pat dry before cooking to ensure they sear properly.

What can I substitute for smoky red pepper crema?

You can use a mix of sour cream and smoked paprika or a store-bought chipotle crema.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on Tex-Mex paste and spice blends to be sure.