Crispy Shrimp Power Bowls with Charred Pepper Salsa
2 servings
🍤
0.45 kg
Shrimp
🧂
2.5 g
Salt
🧂
1.3 g
Pepper
🌽
80 g
Cornstarch
🥥
45 ml
Coconut Oil
🫑
2
Bell Peppers
🌶️
1
Jalapeño
🫒
Olive Oil
🍅
0.47 l
Cherry Tomatoes
🧅
120 g
Red Onion
🍋
2
Limes
🌿
20 g
Cilantro
🧄
6 g
Garlic
🍚
Jasmine Rice
🥫
Black Beans
🧅
Scallions
🥜
Pistachios
🌶️
Jalapeño Hot Sauce
Preparation Steps
Step 1/5
Preheat the oven to 500. Add the peppers to the sheet pan, face down. Drizzle with oil and season with salt. Roast the peppers for 30 minutes.
Step 2/5
Allow the peppers to cool for 5 minutes. Peel the skin away from the flesh and discard.
Step 3/5
Season the shrimp with salt and pepper then toss. Add the cornstarch then toss again until well coated.
Step 4/5
Heat a sauté pan over medium-high, add the oil and then the shrimp. Pan fry them for about 2 minutes per side, then remove and set onto a paper towel.
Step 5/5
Assemble the bowls, add some rice and black beans, then toss together. Top with the shrimp, the salsa, the scallions, pistachios and hot sauce.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
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Macro nutrients
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Nutritional Information
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Preparation
Time Information
Preparation
15 minutes
Cooking
45 minutes
Overall
1 hour 0 minutes
Difficulty
Level
Medium (2/4)
Steps
5 steps
Equipments
Utensils
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Type
Type
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Source
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Origin
Cuisine
American
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Various
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Price
Medium
Recommended Preservation
fridge
Preservation Infos