Mexican Shrimp Bowls
These Mexican Shrimp Bowls are HUGE on flavor! We didn't go to the grocery store this weekend with all the festivities that were happening. This meant I needed to come up with something using what I had in my fridge and freezer. I'm so excited for my lunches this week!!
Equipment
- 1 Pressure/Rice Cooker
- 1 Air Fryer
- 1 Callander
- 1 Large Mixing Bowl
Ingredients
- 2 cups White Rice
- 1 lb Frozen/Fresh Shrimp - no tail
- Dash Taco Seasoning
- Dash Cumin
Corn and Black Bean Salsa
- 2 cups Corn
- 2 cups Black Beans
- 4 tbsp Cilantro (chopped)
- 1/2 cup Red Onion (chopped)
- 1/2 cup White Onion (chopped)
- 1 Juice of Lime
- 2 Mini Sweet Red Peppers (chopped)
- 2 tsp Cumin
- 2 tsp Taco Seasoning
Guacamole Salsa
- 4 tbsp Herdez Guacamole Salsa - medium
- 4 tbsp Light Sour Cream
- 4 tbsp Fage 0% Plain Greek Yogurt
Instructions
- Cook your white rice with equal water in pressure cooker
- Season your shrimp with taco and cumin seasonings then air fry frozen shrimp at 400 for 5 minutes. This will need to be done in two batches.
- Mix your corn and black bean ingredients and set aside
- Once your shrimp is done, drain any excess water from air fryer
- Mix your guac, sour cream and yogurt until creamy then divide up into your dressing containers
- Assemble your bowls and add a lime wedge
Notes
Total of 8 Weight Watchers points.
When I heat these, I leave off the lime wedge and once warmed up, squeeze the lime juice on top and drizzle your dressing.
Nutrition
Calories: 474kcalCarbohydrates: 70gProtein: 39gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 188mgSodium: 164mgPotassium: 1135mgFiber: 13gSugar: 9gVitamin A: 2182IUVitamin C: 87mgCalcium: 165mgIron: 4mg
Tried this recipe?Let us know how it was!