Spicy Shrimp Enchilada Rice Bowls with Zesty Lime Rice and Pico De Gallo

Rice bowls have become a dinnertime staple for good reason-they’re hearty, versatile and packed with flavor. This version brings together succulent shrimp, a bold and saucy enchilada-style sauce and fluffy lime-infused rice, all topped with fresh pico de gallo, melted Monterey Jack cheese and a drizzle of Southwest-spiced crema.

Every bite is a fiesta of textures and tastes: the tangy lime rice, the slightly charred peppers and onions, the creamy crema and the juicy shrimp. It’s a complete meal in a bowl that comes together quickly, making it perfect for busy weeknights when you crave something satisfying and a little bit special.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView 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

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 (3 tablespoons for 4 servings). 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 (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to use in step 6.
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 a separate small bowl, combine the sour cream and ¼ teaspoon Southwest spice blend (½ teaspoon for 4 servings; you’ll use more in the next step). 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 the veggies are browned and tender, 5-7 minutes. Add half the remaining Southwest spice blend (you’ll use the rest in the next step), 2 tablespoons water (4 tablespoons for 4 servings), salt and pepper. Cook until water has mostly evaporated and veggies are coated, 1-2 minutes. Turn off heat. Transfer to a plate; cover to keep warm. Wipe out the pan.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add the shrimp and cook until pink and cooked through, 4-6 minutes. Stir in the Tex-Mex paste and remaining Southwest spice blend until combined. Add ¼ cup water (⅓ cup for 4 servings); simmer until the mixture is reduced and saucy, 2-3 minutes more. Remove from heat and stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper.
6. Fluff the rice with a fork; stir in the lime zest and season with salt and pepper. Divide the rice between bowls and top with the shrimp mixture, veggies, Monterey Jack cheese, pico de gallo and crema. Serve with remaining lime wedges 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 Tex-Mex paste?

You can use 2 tablespoons of tomato paste mixed with 1 teaspoon chili powder and a pinch of cumin.

Can I make this dish ahead of time?

Yes, you can prepare the rice, pico de gallo and crema in advance. Cook the shrimp and veggies just before serving for the best texture.