Mix up a tropical dinner without going to the store! You probably have the ingredients for these shrimp bowls already.
There’s only so many times you can use the same recipes before your family gets tired of them. If you need a boost to your recipe arsenal, this is it! You won’t even have to hit the store.
Wendy Paul shares how to make chili lime shrimp bowls for dinner tonight.
Sweet Chili Lime Shrimp Bowl
- 1 lb. large shrimp or 3 chicken breasts, cubed
- 1 tbsp. Sweet Chili Lime seasoning by Cuisinart OR 1 tsp. each chili powder, dried basil, lime zest and brown sugar
- 1 tsp. Kosher salt
- 1 can black beans, drained
- 1 pkg. Seeds of Change quinoa mix
- 1 small zucchini, diced
- 1 large tomato diced
- Green onion for garnish
- Cilantro for garnish
- Fresh limes for garnish
Special sauce: 2 tbsp. mayonnaise, 2 tbsp. sweetened condensed milk, 1 lime juiced
Or a fruit salsa for the sauce.
Prepare your shrimp or chicken. Place it in a bowl, raw, and season with Sweet Chili Lime seasoning and kosher salt. Toss to coat all the pieces. Set aside and get the rest of your ingredients ready.
Drain and rinse your black beans. Set aside.
Dice your zucchini. Set aside.
Dice your tomato. Set aside.
In a large skillet over medium heat, add 2 tbsp. oil to the pan. Place in your shrimp or chicken, and start to cook. The shrimp will cook very quickly. Turn over once browned or golden, and pink for the shrimp. Add the zucchini, black beans, and stir to get everything warming through and cooking slightly. Two minutes, maybe. Then add the rice. Stir to heat through ever so quickly. Then remove from the skillet into a bowl. Top with tomatoes, green onions, cilantro and the special sauce.