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Peruvian Shrimp Bowl

Shared by:
Mike Nadelman
Easy Peruvian Shrimp Bowl made with spiced shrimp, an addictive spicy cilantro mint sauce, and rice come together in less than 20 minutes.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Gluten Free, Low Fat, Peruvian
Servings 4 servings
Calories 334 kcal

Ingredients
  

  • 1.33 lbs shrimp peeled and deveined
  • 1 tbsp olive oil sauce
  • 2 tbsp lime juice sauce
  • 1 clove garlic minced
  • 1 tsp cumin
  • 1 tsp brown sugar optional
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1/4 tsp Salt and pepper sauce
  • 1/4 cup low-fat mayonnaise sauce
  • 1 bunch fresh cilantro stems and all (sauce)
  • 2 tbsp fresh mint sauce
  • 2 jalapenos seeded if you don't want it hot, for sauce
  • 2 cloves garlic sauce
  • 2 cups cooked white rice

Instructions
 

  • Make the cilantro mint sauce: Add the mayonnaise, lime juice, olive oil, cilantro, mint, jalapenos, garlic, salt, and pepper to a blender or food processor. Blend until smooth.
  • Make the shrimp: Toss the shrimp with the olive oil, lime juice, cumin, brown sugar, paprika, oregano, salt, and pepper. Let sit for 15 minutes. Preheat your grill or grill pan or regular pan to medium-high heat. Cook the shrimp for 2-3 minutes per side or until shrimp have started to form black grill lines/charred edges and are opaque in the middle.
  • Assemble the bowls: Divide the rice between 4 bowls and top with shrimp and cilantro mint sauce. Consider adding salsa Criolla, sliced avocado, and additional cilantro and lime if desired.

Notes

  • For those who don't like spice, leave the jalapenos out when making the cilantro mint sauce.
  • If you prefer a more traditional aji verde sauce, then leave out the mint when making the green sauce for this dish.
  • For a low carb option, serve this over some cauliflower rice or zucchini noodles.
  • If shrimp isn't your favorite, this will work with chicken, pork, steak, salmon, or another fish or seafood. It also works with tofu or tempeh.
  • To add an additional layer of flavor, make coconut rice using canned coconut milk to replace some of the cooking liquid for the rice. Add shredded coconut and a touch of sugar to bring out the sweetness of the coconut.
  • For those who don't like cilantro, you could make the sauce with fresh basil, parsley, or a combination of different fresh herbs.
  • These Peruvian shrimp bowls work with any type fo cooked grains, different proteins, and additional vegetables. The magic happens with the green cilantro mint sauce that is similar to a traditional Peruvian aji Verde. 

Nutrition

Calories: 334kcalCarbohydrates: 27gProtein: 33gFat: 9gSaturated Fat: 1gCholesterol: 382mgSodium: 460mgPotassium: 189mgFiber: 1gSugar: 2gVitamin A: 339IUVitamin C: 18mgCalcium: 244mgIron: 4mg
Tried this recipe?Let us know how it was!
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