Servings: 8 Servings
Calories: 302kcal
Equipment
- Medium-sized saucepan
- Large pan
Ingredients
- 32 oz. Succulent Shrimp peeled and deveined
- 2 oz. Tender Baby Arugula for a peppery bite
- 4 Plump Roma Tomatoes ripe and diced
- 12 oz. Sweet Corn Kernels fresh or frozen for a burst of sweetness
- 4 Fresh Jalapeño Peppers seeded and finely diced for a kick of heat
- 2 oz. Crispy Tortilla Strips for added texture and crunch
- 3 cups Fragrant Jasmine Rice cooked to perfection
- 12 fl. oz. Irresistible Sweet Chili Sauce to drizzle and enhance the flavors
- 4 Zesty Limes for a citrusy twist
Instructions
- In a medium-sized saucepan, cook jasmine rice according to package instructions.
- In a large pan, cook the shrimp over medium heat until they turn pink and are fully cooked.
- Add diced jalapeños, arugula, tomatoes, and corn kernels to the pan with the shrimp. Cook for an additional 2-3 minutes until vegetables are tender.
- In a separate pan, heat tortilla strips until crispy.
- Assemble your Baja Shrimp Bowl by adding a scoop of jasmine rice to each bowl, topped with the shrimp and vegetable mixture.
- Drizzle sweet chili sauce over the top and garnish with crispy tortilla strips.
- Squeeze fresh lime juice over the bowls for added flavor.
- Serve hot and enjoy your delicious Red Lobster Baja Shrimp Bowl!
Notes
• Make sure to use fresh, quality shrimp for the best results.
• Feel free to add more or less of the spices to suit your taste.
• If you prefer a spicier dish, add more jalapeño pepper.
• If you are not a fan of cilantro, you can omit it or use fresh parsley instead.
• If you do not have honey, you can substitute with agave nectar or maple syrup.
• The shrimp can be cooked in a skillet on the stovetop instead of in the oven.
• If you prefer a milder dish, omit the jalapeño pepper.
Nutrition
Calories: 302kcal
Tried this recipe?Let us know how it was!