Zesty Mexican Seafood Dinner (Print Version)
# Ingredients:
→ For the shrimp bowls
01 -
1 lb. raw shrimp, peeled & deveined
02 -
1 Tbsp olive oil
03 -
2 tsp chili powder
04 -
1 tsp cumin
05 -
1 tsp salt
06 -
½ tsp smoked paprika
07 -
½ tsp garlic powder
08 -
¼ tsp black pepper
09 -
⅛ tsp cayenne pepper (omit if you don't want the shrimp too spicy)
10 -
Green cabbage, shredded
11 -
White rice, cooked
12 -
Limes, for serving
13 -
Tortilla chips, for serving (optional)
→ For the mango-avocado salsa
14 -
2 small mangos, diced (or 1 large mango)
15 -
1 large avocado, diced
16 -
¼ cup red onion, chopped
17 -
1 jalapeño, deseeded & finely chopped
18 -
2 Tbsp cilantro, chopped (leaves & stems)
19 -
1 lime, juiced
# Instructions:
01 -
Mix the salsa ingredients together in a large bowl. Then taste and add more lime juice, if needed. Cover and keep it chilled in the refrigerator while you prepare the shrimp.
02 -
Mix the chili powder, cumin, salt, smoked paprika, garlic powder, black pepper and cayenne (if using) together in a small bowl. Pat the shrimp dry with a paper towel then add them to a large bowl. Add your olive oil and spice mix and toss until the shrimp are fully coated.
03 -
Heat a splash of olive oil in a large sauté pan over medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes per side or until they're cooked through. (You may need to cook them in batches so they don't overcrowd the pan.) Remove your pan from the heat once done.
04 -
Place a scoop of white rice on the bottom of each bowl. Then add your cooked shrimp, shredded cabbage and mango salsa and squeeze lime juice over the top. Serve immediately with tortilla chips on the side.
# Notes:
01 -
Leftovers can be stored in separate containers in the refrigerator for up to 2 days
02 -
For meal prep, keep the components separate until ready to serve
03 -
Try substituting cauliflower rice for a lower-carb option