Spicy Baja Shrimp Rice Bowl
Chef Maribel brings the spirit of Baja to this colorful bowl with shrimp marinated in lime, smoky spices, and garlic before a quick sear. Black beans, fluffy jasmine rice, cabbage slaw, and a cool chipotle rémoulade on the side create the same lively contrast you'd expect from a great shrimp taco.
Nutritional facts
Protein
26g
Carbs
59g
Calories
660kcal
Fat
36g
Ingredients
Paprika, Canola Oil, Red Cabbage, Orange Juice, Thyme, Lime Juice, Chipotle in Adobo, Apple Cider Vinegar, Grapeseed Oil, Mayonnaise, Cabbage, Green Peas, Carrots, Kosher Salt, Jasmine Rice, Onion, Sugar, Oregano, Sour Cream, Garlic, Chili Powder, Cilantro, Cumin, Black Pepper, Shrimp, Garlic Powder, Onion Powder, Red Onion, Carrots, Oregano, Canned Black Beans, Butter, Lime zest
Contains eggs, crustacean shellfish (Shrimp), milk, soybeans.
Reviews
4.5
Based on 45 reviews
freezes and defrosts well. reheated from frozen in the microwave but took out the cabbage before. added the frozen cabbage to the reheated dish. parts of the shrimp were rubbery but overall good dish.
Joshalyn · 09/10/26
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About Maribel Rivero
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
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