Shrimp Enchilada Bowl
This shrimp enchilada bowl is sure to please anyone's Tex-Mex fix. It's creamy, it's spicy and has all the right flavors that you love in Mexican dishes.
Equipment
- Non-Stick Skillet
Ingredients
- 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
Instructions
- 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.