Servings: 8
Calories: 365kcal
Equipment
- A large pan and saucepan
Ingredients
- 4 Jalapeño Peppers sliced (adjust according to spice preference)
- 32 oz. Shrimp peeled and deveined
- 2 oz. Baby Arugula
- 12 oz. Corn Kernels
- 2 cups Jasmine Rice cooked
- 4 Limes cut into wedges
- 2 oz. Tortilla Strips
- 4 Roma Tomatoes diced
- 12 fl. oz. Sweet Chili Sauce
Instructions
- Cook Shrimp: In a skillet over medium-high heat, cook shrimp until opaque and cooked through (3-4 minutes per side). Season with salt and pepper.
- Prepare Rice: Warm or prepare jasmine rice according to package instructions. Ensure it's light and fluffy.
- Prep Vegetables: Slice jalapeño peppers, dice Roma tomatoes, and cut limes into wedges. Measure baby arugula and corn kernels.
- Assemble Bowls: In individual serving bowls, create a base with cooked jasmine rice. Arrange shrimp on top, scatter corn, tomatoes, and jalapeños around, and add baby arugula.
- Garnish and Add Texture: Sprinkle tortilla strips over the bowls for crunch. Garnish with lime wedges.
- Drizzle with Sauce: Generously drizzle sweet chili sauce over the bowls. Adjust to taste.
- Serve and Enjoy: Serve immediately, allowing everyone to mix and enjoy. Squeeze fresh lime juice for an extra burst of citrusy goodness.
Notes
- Use fresh shrimp for the best flavor.
- Use a variety of bell peppers for a colorful dish.
- Add a touch of lime juice for a pop of flavor.
- Add a pinch of cayenne pepper for a bit of heat.
- Try adding other vegetables like zucchini or squash.
- Experiment with different spices to find the perfect combination.
Nutrition
Calories: 365kcal
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