latin shrimp bowl + avocado crema


  • 2 LBS shrimp (we LOVE Trader Joe’s frozen Wild Argentinian Red Shrimp – $9.99 / LB – if you buy frozen, put in fridge the night before to defrost or run under cold water in a colander, then pat dry)
  • 1 can Cuban black beans (again, Trader Joe’s sells a great one)
  • 1 cup dry organic Jasmine rice, rinsed well
  • 1 pouch Frontera Foods Key Lime Shrimp Taco skillet sauce (sold at most grocers)
  • 1/2 large avocado
  • 1/3 cup plain, nonfat yogurt
  • 1 lime
  • 4 scallions, thinly sliced
  • 1 small jalapeno, seeds removed & minced (optional)
  • 1 TBS extra virgin olive oil (EVOO)
  • fresh cilantro


Cook rice according to package directions & remove from heat (approximately 30 minutes).  Fluff with fork just prior to serving.

While rice cooks, prepare avocado crema.  In a blender or mini-prep, add avocado, yogurt, juice from one lime, half the scallions (reserving the other half for garnishing), salt + pepper to taste and a few TBS fresh cilantro.  Pulse for a few seconds then taste with a spoon to see if more salt is needed.

Heat EVOO in a large nonstick skillet over medium-high heat.  Season shrimp with salt + pepper and once pan is really hot, add shrimp to skillet (if using jalapeno, add it now).  Saute for approximately 4 minutes until opaque, stirring frequently.  Stir in skillet sauce and heat for one minute, stirring to combine.  Remove from heat.

To plate:  add 1/2 cup of rice to each bowl, top with 8 oz shrimp, 1/4 cup beans & 2 TBS avocado crema.  Sprinkle remaining scallions over bowls and tear fresh cilantro on top.

Serves 4

Hands-on time:  15 minutes

Total cooking time:  30 minutes

Nutrition per serving:  Calories:  388 / Total Fat:  6.6g / Saturated Fat:  0.5g / Cholesterol: 290.4mg / Protein:  37g / Total Carbs:  42g / Sodium:  1,032.7mg / Dietary Fiber:  7.1g / Sugar:  6.5g

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