Spicy Mexican Shrimp Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiced shrimp served with rice, black beans, and fresh vegetables, topped with creamy avocado sauce. Versatile enough to serve in tacos, over salad, or with rice. A healthy, quick Mexican-style dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 ½ cups water or veggie stock
- 1 cup basmati rice
- 14-ounce can of black beans (or pinto beans, red beans) rinsed and drained
- ½ tsp salt
- ½ tsp cumin
- ½ tsp chile powder
- ½ teaspoon paprika or smoked paprika
- ½ tsp granulated garlic or onion powder
- 1 teaspoon olive oil
- 1 lb raw shrimp, peeled and deveined
- ½ teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon dried oregano
- ⅛ teaspoon chipotle powder ( or sub cayenne), more to taste.
- 1-2 tablespoons olive oil
- squeeze of fresh lime juice
- Avocado Sauce
- 1 cup shredded cabbage (or Mexican Slaw)
- 1 cup diced tomatoes
- 1 cup diced cucumber
- 1 mango, diced
- 1 bell pepper sliced
- ¼ cup chopped cilantro or scallions
- pickled onion or pickled jalapeno
- hot sauce and lime wedges
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1133mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 945mg
- Calcium
- 164mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1133MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.