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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Crunchy spicy shrimp bowls are the perfect afternoon lunch for a pick-me-up.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 salt | ||
| 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
- Whisk
- Small bowl
- Large skillet
- Meat thermometer
Directions
Hyvee Culinary Expert Tip
Chile 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.
Nutrition facts
Servings
680 Calories per serving
Amounts Per Serving
- Total Fat: 35g
- Cholesterol: 230mg
- Sodium: 1670mg
- Total Carbohydrates: 61g
- Protein: 34g
Daily Values
0%
Iron 10%
0%
Calcium 25%
0%
Vitamin D 0%
0%
Potassium 15%