Yucatán Citrus Shrimp Bowls

🥘 Ingredients

• ancho chili powder
  ½ tsp
• black pepper
  ¼ tsp
• butter
  1 tbsp
• cilantro
  ¼ cup
• cooking oil
  2 tbsp
• jasmine rice
  ¾ cup
• lime
  1 unit
• long green pepper
  1 unit
• mandarin orange
  2 unit
• red onion
  1 unit
• salt
  ½ tsp
• shrimp
  8 oz
• smoky red pepper crema
  2 tbsp
• southwest spice blend
  ½ tsp
• sugar
  1 tsp
• tex-mex paste
  2 tbsp

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   Wash and dry all produce.
2. 

   2

   In a small pot , combine jasmine rice , 1¼ cups water, remaining southwest spice blend , and a big pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 15 minutes .

   jasmine rice: ¾ cup, southwest spice blend: ½ tsp, salt: ½ tsp
3. 

   3

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

   red onion: 1 unit, lime: 1 unit, sugar: 1 tsp
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add long green pepper and season with salt and black pepper . Cook, stirring, until slightly softened ⏱️ 3 minutes .

   cooking oil: 2 tbsp, long green pepper: 1 unit, black pepper: ¼ tsp
5. 

   5

   Heat a drizzle of oil in same pan over medium-high heat. Add shrimp , tex-mex paste , and ancho chili powder . Cook, breaking up meat into pieces, until browned and cooked through ⏱️ 4 minutes .

   shrimp: 8 oz, tex-mex paste: 2 tbsp, ancho chili powder: ½ tsp
6. 

   6

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

   butter: 1 tbsp
7. 7

   Divide rice between bowls. Top with shrimp mixture, sautéed peppers, and pickled onions. Drizzle with smoky red pepper crema , squeeze remaining lime and mandarin orange over the top, and garnish with cilantro .

   smoky red pepper crema: 2 tbsp, mandarin orange: 2 unit, cilantro: ¼ cup