By Skyler Bouchard Oppenheim
Jalapeño Honey Lime Shrimp Bowl
Oh how much we LOVE this one. It’s so flavorful and if you want to add a veggie moment, add a some crunchy green cabbage. If you love the grill, you can make the shrimp on the grill and just boil the marinade for 5 minutes and add the rice if you wanna turn this into a grilled shrimp meal!!
Updated at: Thu, 17 Aug 2023 03:16:04 GMT
Nutrition balance score
Unbalanced
Glycemic Index
72
High
Glycemic Load
94
High
Nutrition per serving
Calories1205.1 kcal (60%)
Total Fat49.9 g (71%)
Carbs130.1 g (50%)
Sugars14.8 g (16%)
Protein59.4 g (119%)
Sodium1327.8 mg (66%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
4 clovesgarlic
minced
3jalapeños
diced
¼ cupavocado oil
2 ½ Tbsplime juice
Juice, save lime wedges for plating if you want extra lime
1 ½ Tbsphoney
1 tspkosher salt
1 tspground cumin
1 lbshrimp
peeled and deveined
1 ½ cupjasmine rice
or just microwave 2 jasmine rice packets from Trader Joe’s
3 Tbspunsalted butter
scallions
Chopped, for topping
cilantro
Chopped, for topping
Queso fresco
for topping
Instructions
Step 1
1. In a large dish or bag, combine the avocado oil, garlic, lime juice, honey, salt, cumin and jalapeños,. Whisk together or shake in a bag to combine. Add the shrimp and coat thoroughly in the marinade. Let them sit for 20-30 minutes.
Step 2
2. Cook the rice according to the package instructions.
Step 3
3. Heat a large skillet on high heat. Add the butter. Once it’s melted and the pan is extra hot, add the shrimp along with all of the marinade and contents. Let the marinade boil for 5 minutes. Remove the shrimp. Add the cooked rice to the remaining buttery marinade mixture. Season with a pinch of salt, to taste. Mix together.
Step 4
4. Plate the rice. Top with shrimp. Add fresh scallions, cilantro and queso fresco. Serve with a lime wedge if you want more citrus!
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