Try this flavorsome shrimp enchilada bowl with recipe and video. It’s creamy, spicy and has all of the flavors you come to expect in any Tex-Mex dish.
Texas is known for it’s Tex-Mex food. Since I was born and raised there, it was only natural to fall in love with the flavors. I can eat Mexican inspired food daily. From fajitas, to nachos, tacos, enchiladas, you name it, I will eat it and never grow tired of it. Typically, Tex-Mex is not remotely healthy, but I wanted to find a way to enjoy it. Enter, the shrimp enchilada bowl. Born of my love for Tex-Mex, my craving for enchiladas but not wanting to go “all in” with the traditional food.
ORIGINS OF TEX-MEX CUISINE
Surprisingly, “Tex-Mex” was not used initially to describe cuisine, it was used to abbreviate the Texas Mexican Railway that began operating in Texas in 1877. Later it spread to describe Tejanos and their cuisine. The term was later popularized to describe Americans take on the popular Mexican dishes. You can learn more about how this term came about here.
HOW DOES THE SHRIMP ENCHILADA BOWL TASTE?
This dish is bursting with flavor and down right delicious. It’s colorful thanks to the array of bell peppers used, spicy because of the different jalapeños incorporated, both fresh and pickled. What makes this dish so unique is the tangy creaminess that comes from greek yogurt. It’s a vibrant and fun dish that will have you second guessing if it’s truly healthy or the real thing!
WHAT DO I NEED TO MAKE THE SHRIMP ENCHILADA BOWL?
Ingredients for this are pretty simple and most things you probably have on hand. Main ingredients are:
- Red Onions
- Bell Peppers (Red and Yellow)
- Jalapeños (Fresh & Pickled)
- Enchilada Verde sauce
- Plain Greek Yogurt
- Shredded Cheese
This dish is very flexible allowing for many variations.
- Tofu (for vegan option)
- Mushroom (for vegan option)
Shrimp Enchilada Bowl
- Non-Stick Skillet
- 1 lb Shrimp peeled and deveined
- 1/4 cup Red onion
- 1/4 cup Red bell pepper
- 1/4 cup Yellow bell pepper
- 1 tsp Fresh jalapeño
- 1 tbsp Pickled jalapeño
- 1 cup Fresh spinach chopped
- 1/2 cup Enchilada verde sauce plus extra for topping
- 1/2 cup Plain greek yogurt
- 1/4 cup Shredded cheese
- 1 1/2 tsp Old Bay
- 1 tsp Cumin
- 1/2 tsp Black Pepper
- 1/2 tsp Corn starch
- Salt to taste
- 1 tsp Extra virgin olive oil
- 1 handful Cilantro optional for topping
- Bring a non-stick skillet to medium high heat
- In a bowl, season shrimp with old bay and cumin. Once pan is heated, pan fry shrimp in batches and remove from pan. Once all shrimp is pan fried, add your EVOO and then add your peppers. Cook for 2 – 3 minutes until they begin to soften. Once they soften, add your spinach and verde sauce. Reserve some of the verde sauce to top.
- While your pepper mixture is cooking, prep your greek yogurt. In a separate bowl add 1/2 tsp corn starch + some of the hot verde sauce from the pan. Mix to combine then add to the pepper mixture.
- Next add the shrimp back to the pan along with your remaining verde mixture, pickled jalapeños and cheese.
- Serve over jasmine rice + top with cilantro.