---
title: Tex-Mex Shrimp Enchilada Bowls
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/tex-mex-shrimp-enchilada-bowls-68e7cc4540fb836a2ee9d30f}
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens: [Milk, Shellfish]
tags: [High Protein, Protein Smart, Tex-Mex, Bowls]
rating: 0.0
rating_count: 0
source_chef: Recipe Development Team
review_highlights: []
image: "https://images.recipes.furrysalamander.com/tex-mex-shrimp-enchilada-bowls.avif"
---
Wash and dry all produce.

In a #small pot{}, combine @jasmine rice{¾%cup}, 1¼ cups water, and a pinch of @salt{1%tsp}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ~{15%minutes}.

While rice cooks, in a #small bowl{}, combine diced @tomato{1}, minced @onion{1}, and juice from half the @lime{1}. Season with salt and @black pepper{½%tsp}. Set aside.

Heat a drizzle of @cooking oil{2%tbsp} in a #large pan{} over medium-high heat. Add sliced @long green pepper{1} and cook until slightly softened ~{2%minutes}.

Heat another drizzle of cooking oil in the same pan over medium-high heat. Add @shrimp{6%oz} and cook, stirring, until pink and cooked through ~{4%minutes}.

Fluff rice with a fork; stir in @butter{1%tbsp}, lime zest, @Tex-Mex paste{1%unit}, and @Southwest spice blend{2%tsp}. Season with salt and black pepper to taste.

In a #small bowl{}, mix @sour cream{3%tbsp} with a pinch of Southwest spice blend to make the spiced crema. Divide rice between bowls and top with shrimp, tomato salsa, @Monterey Jack cheese{½%cup}, and crema. Serve immediately.