Tex Mex Shrimp Bowl

3 mins
Serves 1
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Directions

  1. 1In a bowl, mix ½ cup extra virgin olive oil, 1 orange juiced, 2 limes juiced, 1 teaspoon smoked paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon black pepper, 1 teaspoon cumin, and ¼ teaspoon ancho chili powder. Whisk until well combined.
  2. 2In a bowl, mix ½ cup extra virgin olive oil, 1 orange juiced, 2 limes juiced, 1 teaspoon smoked paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon black pepper, 1 teaspoon cumin, and ¼ teaspoon ancho chili powder. Whisk until well combined.
  3. 3In a bowl, mix ½ cup extra virgin olive oil, 1 orange juiced, 2 limes juiced, 1 teaspoon smoked paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon black pepper, 1 teaspoon cumin, and ¼ teaspoon ancho chili powder. Whisk until well combined.
  4. 4In a plastic bag, pour the sauce and add 1 ½ lb large shrimp. Mix to coat the shrimp evenly.
  5. 5In a plastic bag, pour the sauce and add 1 ½ lb large shrimp. Mix to coat the shrimp evenly.
  6. 6In a plastic bag, pour the sauce and add 1 ½ lb large shrimp. Mix to coat the shrimp evenly.
  7. 7Refrigerate the shrimp for at least 30 minutes.
  8. 8Refrigerate the shrimp for at least 30 minutes.
  9. 9Refrigerate the shrimp for at least 30 minutes.
  10. 10In a frying pan, pour the shrimp mixture and cook until the shrimp turns pink.
  11. 11In a frying pan, pour the shrimp mixture and cook until the shrimp turns pink.
  12. 12In a frying pan, pour the shrimp mixture and cook until the shrimp turns pink.
  13. 13In a pan, heat 8 oz mexican rice and mix it well.
  14. 14In a pan, heat 8 oz mexican rice and mix it well.
  15. 15In a pan, heat 8 oz mexican rice and mix it well.
  16. 16In a frying pan, toast 3/4 cup corn until lightly browned.
  17. 17In a frying pan, toast 3/4 cup corn until lightly browned.
  18. 18In a frying pan, toast 3/4 cup corn until lightly browned.
  19. 19In a bowl, combine 1 cup pico de gallo, toasted corn, red onions, and mix.
  20. 20In a bowl, combine 1 cup pico de gallo, toasted corn, red onions, and mix.
  21. 21In a bowl, combine 1 cup pico de gallo, toasted corn, red onions, and mix.
  22. 22In a bowl, add the rice, the corn mixture, pickled habanero peppers, sweet peppers, sour cream, and cilantro. Top with shrimp.
  23. 23In a bowl, add the rice, the corn mixture, pickled habanero peppers, sweet peppers, sour cream, and cilantro. Top with shrimp.
  24. 24In a bowl, add the rice, the corn mixture, pickled habanero peppers, sweet peppers, sour cream, and cilantro. Top with shrimp.

Ingredients

  • 0.5 cup extra virgin olive oil
  • 0.5 cup extra virgin olive oil
  • 0.5 cup extra virgin olive oil
  • 1 orange juiced
  • 1 orange juiced
  • 1 orange juiced
  • 2 limes juiced
  • 2 limes juiced
  • 2 limes juiced
  • 1 teaspoon smoked paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon smoked paprika
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon garlic powder
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 0.25 teaspoon ancho chili powder
  • 0.25 teaspoon ancho chili powder
  • 0.25 teaspoon ancho chili powder
  • 1.5 lb large shrimp
  • 1.5 lb large shrimp
  • 1.5 lb large shrimp
  • 8 oz mexican rice
  • 8 oz mexican rice
  • 8 oz mexican rice
  • 0.75 cup corn
  • 0.75 cup corn
  • 0.75 cup corn
  • 1 cup pico de gallo
  • 1 cup pico de gallo
  • 1 cup pico de gallo
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 1 pickled habanero peppers
  • 1 pickled habanero peppers
  • 1 pickled habanero peppers
  • 1 sweet peppers
  • 1 sweet peppers
  • 1 sweet peppers
  • 1 sour cream
  • 1 sour cream
  • 1 sour cream
  • 1 cilantro
  • 1 cilantro
  • 1 cilantro

Equipment

whiskplastic bagfrying panspoon