Whisk together 1/4 cup olive oil, orange and lime juices, finely chopped jalapeno, and cumin in a small bowl. Season to state with salt. Set vinaigrette aside.
Crunchy spicy shrimp bowls are the perfect afternoon lunch for a pick-me-up.
Servings and Ingredients
|¼ c.||plus 1 tbsp. olive oil, divided|
|¼ c.||fresh orange juice|
|2 tbsp.||fresh lime juice|
|1||fresh jalapeno, finely chopped, plus additional sliced for garnish|
|1 tsp.||Hy-Vee ground cumin|
|Hy-Vee ground black pepper|
|1 ½ lbs.||EZ Peel raw shrimp, peeled and deveined (16 to 20 ct.)|
|4 c.||Hy-Vee resturant-style red and yellow tortilla chips|
|4 c.||fresh romaine lettuce, chopped|
|1||fresh mango, peeled, seeded, and chopped|
|1 c.||Hy-Vee black bean and corn salsa|
|½ c.||crumbled Cotija cheese|
Things To Grab
- Small bowl
- Large skillet
- Meat thermometer
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Saute shrimp in remaining 1 tablespoon olive oil in a large skillet over medium-high heat about 5 minutes or until opaque (145 degrees). Season with salt and black pepper.
Arrange chips in four serving bowls. Top with lettuce shrimp, mango, salsa, and cheese. Garnish with jalapeno slices, if desired. Drizzle with vinaigrette.
Amounts Per Serving
- Total Fat: 35g
- Cholesterol: 230mg
- Sodium: 1670mg
- Total Carbohydrates: 61g
- Protein: 34g
Hy-Vee Seasons June 2020