Mexican Shrimp Achiote on a bed of yellow rice and black beans, some warm smoky tomato salsa and avocado. A squeeze of lime and you’ve got yourself this Mexican Shrimp Rice Bowl with Warm Smoky Tomato Salsa.
Is there anything more inspiring than a bowl of beautifully colored food. Vibrant, healthy and full of flavor. Before we get to my latest creation, I need to touch on the subject of shrimp.
I”m passionate about the subject. Next time you’re purchasing a bag of frozen shrimp, please look at the package and find the information about it’s origin. India? Indonesia? Wouldn’t you feel better if you were buying Wild Caught American Shrimp? Supporting American families? Eating shrimp that actually tastes like shrimp?
For this recipe, I’ve decided to jump off the taco, tostada wagon and test the waters with a “bowl” recipe. They seem to be very popular right now. And this combo, brimming with southwestern flavor won us over with it’s fresh flavors and ease of preparation. This post contains affiliate links for your convenience.
Recipe for Mexican Shrimp Rice Bowl
- To make this super easy, I purchased a bag of yellow rice that I found on the Mexican aisle at the grocery store. Already flavored and so beautifully colored.
- After cooked, I added a can of black beans (drained) to the rice.
- I made the warm smoky tomato salsa using fresh tomatoes, spices and Chipotle Chile in Adobo.
- I sprinkled the shrimp with Achiote Paste that had been diluted with a little water. Then I sauteed the shrimp until done.
Have you ever cooked with achiote paste? We love it in our household. It adds such an earthy flavor to any meat. and brings authentic flavor and bright color. It’s used in the cuisines of Cuba, Mexico and Central America. The paste contains annatto seed, garlic, vinegar, salt and spices.
More Mexican Shrimp Recipes
- Mexican Shrimp Burritos Con Queso
- Mexican Shrimp Soup
- Mexican Shrimp Cocktail
- Shrimp Tacos with Lime Dressing and Crunchy Vegetables
- Achiote Shrimp with Lemony Couscous and White Beans
- Chipotle Shrimp Wontons
Mexican Shrimp Rice Bowl with Warm Smoky Tomato Salsa
- 1 package Yellow Rice
- 14 1/2 ounce canned black beans drained
- 1 dozen American Wild Caught Shrimp shelled, deveined
- 1 tablespoon achiote paste
- 1 tablespoon water
- 2 tablespoons olive oil
- For the warm tomato salsa
- 2 tablespoons extra-virgin olive oil
- 1 large garlic clove very finely chopped
- 1/2 large onion finely chopped
- 4 roma tomatoes coarse chopped
- 1 canned chipotle chile in adobo veins and seeds removed
- 1 teaspoon of the adobo sauce from the can
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons very finely chopped cilantro
- 2 avocado peeled and slices
- Cook the rice according to package instructions. When done, add drained black beans and stir well. Keep warm.
- In a small bowl, add achiote paste and water. Stir to make a paste. Coat the shrimp with the paste and set aside. Make more paste if needed to coat. (depending how large the shrimp are)
- Make the warm tomato salsa: Heat a fry pan over medium high heat. In a medium saucepan, heat 2 tablespoons of oil. Add the garlic and half of the onion and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the tomatoes, chipotle and adobo sauce and cook over low heat, stirring, until the tomatoes have broken down but are still slightly chunky, about 20 minutes. Stir in the lime juice and cilantro and season with salt and pepper; keep warm.
- Heat another fry pan over medium high heat. Add olive oil and when hot, cook shrimp until done. About 4 – 6 minutes depending on size of shrimp.
- To serve: In individual bowls, add rice, top with warm tomato salsa on one side and shrimp on the other. Add fresh cilantro, avocado and lime wedges.
This post is sponsored by Wild American Shrimp, but every delicious and loving opinion that I have about the product is totally mine. I feel so fortunate that I was contacted by the folks over at the Wild American Shrimp a couple of years ago. Thanks to them, I’ve learned to buy Shrimp that tastes like it should and with perfect texture. I’ve stopped grabbing for those bags of frozen shrimp from Thailand. The experience of fresh caught and flavorful shrimp from the nutrient-rich waters of the Gulf of Mexico is all I buy now. Flavor just like I remember from the fresh shrimp dishes I had in New Orleans.
You’re probably asking, where can I buy wild American shrimp? You can have their Gulf shrimp shipped directly to your doorstop or take a look at their website for a list of local shops where you can purchase American shrimp. Nationally they indicate you’ll find it at Walmart, Sprouts and Whole Foods. There is also lists of regional markets and on-line sources who will ship direct to your door.
This dish looks delicious and I love all the different flavors you added to it.
sue | theviewfromgreatisland says
You had me at warm smokey tomato salsa, just hand me a BIG spoon!
Looks delicious and nicely presented. After a little reading, wild caught, US shrimp is all I am buying.