Mexican Jumbo Shrimp + Corn Rice Bowl

Chef's Pick

Mexican Jumbo Shrimp + Corn Rice Bowl

  • 12 min.

  • 540 cal.

  • 2 serv.

  • Mild

Ingredients
Instructions

Cook time: 12 minutes

Ensure avocado is ripe (soft to the touch); if avocado is too firm, ripen faster by placing in a paper bag, 1-2 days

Heat skillet over med-high + warm rice with 1 tbsp water for 2 min; add to bowls

Heat 1 tbsp oil in skillet over med-high; pat shrimp dry + sauté with salt/pep 3-4 min until shrimp is pink, opaque + cooked through; add to bowls

Slice kernels off 2 ears of corn; heat 1 tbsp oil in skillet over med-high + sauté corn with salt/pep, 2-4 min until tender; add to bowls; slice avocado + add to bowls; wash + dry cilantro, remove stems + roughly chop leaves; add to bowls

Nutrition

Servings: 2

Amount per serving

540

Calories

18g

Fat

68g

Carbs

31g

Protein

9g

Sugars

Calories per serving

540

Total Fat

18g

24

Saturated Fat

2g

10%

Trans Fat

0g

Cholesterol

155mg

52%

Sodium

690mg

30%

Total Carbohydrates

68g

25%

Dietary Fiber

11g

40%

Total Sugars

9g

Included 0g added sugars

0%

Protein

31g

Vitamin D

4%

Calcium

7%

Iron

15%

Potassium

25%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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