Mexican Shrimp
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Well Plated · by Erin Clarke★ 4.7 (52)

Mexican Shrimp

NUTRITION · PER SERVING60M COOK
CAL 30%·PRO 72%
CARBS 73G49% OF CAL
13G FIBER0G ADDED12G INTRINSIC48G OTHER12G TOTAL SUGAR
FAT 19G30% OF CAL
5G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spiced shrimp served over brown rice with black beans, peppers, tomatoes, and topped with avocado and Greek yogurt. This one-pot meal is bright, filling, and bursting with Mexican flavors.

mainmexicanbowlshellfishbeansgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 1/2 tablespoons extra-virgin olive oil (divided)
  • 1 pound medium shrimp (peeled and deveined (I use frozen shrimp, then thaw it))
  • 1 1/2 teaspoons ground chili powder (divided)
  • 1 1/2 teaspoons garlic powder (divided)
  • 3/4 teaspoon ground cumin (divided)
  • 1/2 teaspoon kosher salt (divided)
  • 1 small yellow onion (chopped)
  • 2 small jalapenos (or 1 large jalapeno, core and seeds discarded, diced)
  • 2 red bell peppers (cored and chopped)
  • 1 teaspoon oregano
  • 1/4 teaspoon ground black pepper
  • 1 can reduced sodium black beans — (15 ounces, rinsed and drained)
  • 1 cup long-grain brown rice (do not use short grain or instant, as it will become mushy)
  • 2 cans diced tomatoes in green chiles, such as Rotel (10-ounce cans, 20 ounces total)
  • 1 1/2 cups water
  • 3 medium green onions (chopped)
  • ¼ cup chopped fresh cilantro (plus additional for serving)
  • 1 lime (cut into wedges)
  • additional sliced jalapeno
  • sour cream or plain Greek yogurt
  • diced avocado
PREP
10M
SODIUM
1159MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.