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This southwestern shrimp bowl is full of flavorful shrimp, seasoned vegetables, and fluffy rice! It is a super easy weeknight meal that is Earnest household approved. When the girls get home from camp, I usually have about 5 minutes until I'm asked what's for dinner 😂. Enter the shrimp bowl! It's great for summer nights, quick to whip together, and most importantly - very tasty.

makes 4 servings Ingredients

  • 14-16oz Wild Caught Gulf Shrimp (tails off, peeled and deveined)

  • Taco Seasoning Blend

  • 3-4 Cups Seasoned Jasmine Rice (unseasoned works too!)

  • 1-2 Bell Peppers Mild Fresh Salsa (store bought or make your own)


  1. Make rice according to the instructions on the bag/box; add to bowls

  2. Heat 1 tsp oil in skillet over med-high; wash 2 peppers, cut off stems + remove seeds, then cut into bite-size pieces. Put in skillet, add salt and pepper to taste, and sauté 4-5 min or until tender; add to bowls

  3. Heat 1-2 tbsp oil over med-high; pat shrimp dry + sauté with salt/pep and 1-2 tbsp seasoning 3-4 min or until shrimp is pink, opaque + cooked through; add to bowls

  4. Top each bowl with 2-3 tbsp salsa + enjoy!

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