Spicy Mexican Shrimp Bowls

Shrimp: Look for wild, raw, peeled and deveined shrimp (to save time!). Trader Joe’s carries some wild shrimp in their freezer section.

Rice: I prefer basmati rice for its quick cooking time- but feel free to use brown rice, white rice, quinoa, or if you have the extra time, make Cilantro Lime Rice! If you use other types of rice or grains, remember to adjust the water or broth amount and cooking time as needed.

Canned Black beans: Or sub pinto beans or red beans. If you have time and want to make them from scratch, make our Pinto Beans or Cuban Black Beans.

Water or veggie stock: Water works in a pinch, but veggie stock adds more depth and flavor to the rice and beans.

Spices: Salt, cumin, chile powder, smoked paprika, granulated garlic, garlic powder (or onion powder), coriander, dried oregano, and chipotle powder (or cayenne). TIP: For ease, you can simply use store-bought taco seasoning or homemade taco seasoning. Adjust salt as needed.

Lime juice: Use freshly squeezed for the best citrusy, sweet flavor.

Optional bowl toppings: Avocado Sauce, shredded cabbage (or Mexican Slaw), diced tomatoes, diced cucumber, diced mango, sliced bell peppers, minced serrano or jalapeno, chopped cilantro or scallions, pickled onion or pickled jalapeño, hot sauce, and lime wedges.

Directions at feastingathome.com

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