Name: Firehouse Shrimp Bowl Salad
Prep time: 50 min
Cook time: 50 min
Total time: 100 min
Ingredients: 2 pounds uncooked medium shrimp, peeled and deveined; 1 lime, juiced; 4 cloves garlic, minced; 1 pinch salt to taste; 1 pinch ground black pepper to taste; 1 pinch ground cumin, or to taste; 1 pinch chili powder, or to taste; 1.5 cups water; 1 cup uncooked brown rice; 1 pound chorizo sausage; 8 (10 inch) flour tortillas, or as needed; cooking spray; 2 limes, juiced; 1 (8 ounce) container low-fat yogurt; 1 (7 ounce) can chipotle peppers in adobo sauce; 0.5 teaspoon chicken bouillon granules, or to taste; 1 (8 ounce) can black beans, rinsed and drained; 1 head green cabbage, chopped; 1 head red leaf lettuce, chopped; 2 large tomatoes, chopped; 2 red onions, chopped; 2 red bell peppers, chopped; 2 avocado - peeled, pitted and diced; 1 pinch paprika, or to taste

Firehouse Shrimp Bowl Salad

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This shrimp grain bowl is a true recipe from the firehouse and is one of the most frequently requested meals among the troops.

Recipe by fiermedic

Published on April 4, 2019

Prep Time:

50 mins

Cook Time:

50 mins

Total Time:

1 hr 40 mins

Servings:

Yield:

8 salads

Jump to Nutrition Facts

Ingredients

Shrimp:

2 pounds uncooked medium shrimp, peeled and deveined
1 lime, juiced
4 cloves garlic, minced
1 pinch salt to taste
1 pinch ground black pepper to taste
1 pinch ground cumin, or to taste
1 pinch chili powder, or to taste
1 ½ cups water
1 cup uncooked brown rice
1 pound chorizo sausage

Bowls:

8 (10 inch) flour tortillas, or as needed
cooking spray

Sauce:

2 limes, juiced
1 (8 ounce) container low-fat yogurt
1 (7 ounce) can chipotle peppers in adobo sauce
½ teaspoon chicken bouillon granules, or to taste

Salad:

1 (8 ounce) can black beans, rinsed and drained
1 head green cabbage, chopped
1 head red leaf lettuce, chopped
2 large tomatoes, chopped
2 red onions, chopped
2 red bell peppers, chopped
2 avocado - peeled, pitted and diced
1 pinch paprika, or to taste

Directions

Combine shrimp, lime juice, garlic, salt, black pepper, cumin, and chili powder in a bowl and marinate for at least 30 minutes.
Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Set aside to cool.
Preheat the oven to 425 degrees F (220 degrees C).
Meanwhile, heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until starting to brown, 4 to 5 minutes. Add shrimp; cook until opaque, 3 to 5 minutes. Remove from heat and let shrimp continue to cook, 1 to 2 minutes. Drain any excess grease and liquid.
Coat tortillas lightly with cooking spray. Place tortillas in an oven-safe metal or glass bowl to hold the shape.
Bake tortillas in the preheated oven until golden brown, about 10 minutes.
Mix lime juice, yogurt, chipotle peppers, and chicken bouillon together to make the sauce.
Add rice equally to the bottoms of the tortilla bowls. Cover with beans; add cabbage, lettuce, tomatoes, red onions, and bell peppers. Top with the shrimp-chorizo mixture, avocados, and sauce. Sprinkle paprika on top.

Nutrition Facts (per serving)

869	Calories
38g	Fat
87g	Carbs
48g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 869
% Daily Value *
Total Fat 38g	48%
Saturated Fat 11g	57%
Cholesterol 225mg	75%
Sodium 1676mg	73%
Total Carbohydrate 87g	32%
Dietary Fiber 16g	56%
Total Sugars 13g
Protein 48g
Vitamin C 122mg	610%
Calcium 305mg	23%
Iron 9mg	49%
Potassium 1528mg	33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.