Zesty Chimichurri Shrimp Bone Broth Rice Bowl with Red Bell Pepper

Chef's Pick

Zesty Chimichurri Shrimp Bone Broth Rice Bowl with Red Bell Pepper

  • 13 min.

  • 420 cal.

  • 4 serv.

  • Mild

Ingredients
Instructions

Cook time: 13 minutes

Wash 2 peppers, cut off stems + discard seeds, then cut into bite-size pieces; heat 1 tsp oil in skillet over med-high, add peppers to pan, season with salt/pep + sauté 4-5 min or until tender

Meanwhile, tear corner of 2 rice pouches to vent + heat in microwave 90 sec (careful—it'll be hot!)

Heat 1 tbsp oil in skillet over med-high; pat 2 packs of shrimp dry + sauté with salt/pep 3-4 min until shrimp is pink, opaque + cooked through; toss shrimp with 2-4 tbsp chimichurri

Divide all between bowls + dig in!

Nutrition

Servings: 4

Amount per serving

420

Calories

11g

Fat

56g

Carbs

2g

Fiber

23g

Protein

5g

Sugars

Calories per serving

420

Total Fat

11g

15

Saturated Fat

1g

3%

Trans Fat

0g

Cholesterol

155mg

52%

Sodium

570mg

25%

Total Carbohydrates

56g

21%

Dietary Fiber

2g

8%

Total Sugars

5g

Included 0g added sugars

0%

Protein

23g

Vitamin D

0%

Calcium

5%

Iron

11%

Potassium

10%

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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