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

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Recipe Summary

prep:
50 mins
cook:
50 mins
total:
1 hr 40 mins
Servings:
8
Yield:
8 salads
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Shrimp:
Bowls:
Sauce:
Salad:

Directions

Instructions Checklist
  • Combine shrimp, lime juice, garlic, salt, black pepper, cumin, and chili powder in a bowl and marinate for at least 30 minutes.

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  • 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

869 calories; protein 47.7g 95% DV; carbohydrates 86.8g 28% DV; fat 37.6g 58% DV; cholesterol 224.5mg 75% DV; sodium 1675.8mg 67% DV. Full Nutrition
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