---
title: Yucatán Citrus Shrimp Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/yucatan-citrus-shrimp-bowls-69430f6735efa043add8cc20
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Shellfish
  - Milk
tags:
  - Spicy
  - Mexican
  - Bowl
  - Quick
rating: 4.5
rating_count: 10
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Some found it heavy, but the pickled onions were a hit. Consider adding a fruity salsa for balance.
  - theme: Suggestions
    text: Try topping with coleslaw or a chunky mango, pineapple, and tomato salsa for a fresh contrast.
image: "https://images.recipes.furrysalamander.com/Bowl%20Recipes/yucat-n-citrus-shrimp-bowls.avif"
---
Wash and dry all produce.

In a #small pot{}, combine @jasmine rice{¾%cup}, 1¼ cups water, remaining @southwest spice blend{½%tsp}, and a big pinch of @salt{½%tsp}. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ~{15%minutes}.

While rice cooks, in a second #small bowl{}, combine ¼ of the @red onion{1%unit}, juice from half the @lime{1%unit}, ¼ tsp @sugar{1%tsp}, and a pinch of salt. Microwave until onion is softened ~{1%minute}. Set aside.

Heat a drizzle of @cooking oil{2%tbsp} in a #large pan{} over medium-high heat. Add @long green pepper{1%unit} and season with salt and @black pepper{¼%tsp}. Cook, stirring, until slightly softened ~{3%minutes}.

Heat a drizzle of oil in same pan over medium-high heat. Add @shrimp{8%oz}, @tex-mex paste{2%tbsp}, and @ancho chili powder{½%tsp}. Cook, breaking up meat into pieces, until browned and cooked through ~{4%minutes}.

Fluff rice with a fork; stir in 1 tbsp @butter{1%tbsp} and season with salt to taste.

Divide rice between bowls. Top with shrimp mixture, sautéed peppers, and pickled onions. Drizzle with @smoky red pepper crema{2%tbsp}, squeeze remaining lime and @mandarin orange{2%unit} over the top, and garnish with @cilantro{¼%cup}.