No knife work & only one pot!
Our easiest-ever meals with no knifework and only one pot, done in a flash! For these flavor-packed sweet-heat bowls, you’ll sauté shrimp, then toss with microwavable rice and tangy-sweet mangos. Add our mildly spicy ancho sauce made with roasted onions and earthy ancho chiles, and dinner’s on the table in under 15 minutes!
Allergens
Utensils
Tags
Microwavable Rice
1 unit
Shrimp
10 ounce
Mango
4 ounce
Zesty Ancho Sauce
3 ounce
Cooking Oil
1 tablespoon (tbsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Rinse shrimp* under cold water and pat dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and season with salt and pepper. Cook, turning occasionally, until opaque and cooked through, 3-4 minutes.
Turn off heat; transfer to a plate. Wipe out pan.
Massage rice in package to break up grains.
Heat a large drizzle of oil in pan used for shrimp over medium-high heat. Add rice to hot pan and season with salt and pepper. Add ¼ cup water and mango with juice to pan; stir to combine. Cook, stirring frequently, until rice is warmed through and liquid has reduced, 1-2 minutes.
Remove pan from heat; add zesty ancho sauce and half the cooked shrimp. Stir to combine. Season to taste with salt and pepper.Divide shrimp, ancho, and mango rice between bowls. Top with remaining shrimp.
480
kcal
Calories
16
g
Fat
1.5
g
Saturated Fat
58
g
Carbohydrate
11
g
Sugar
1
g
Dietary Fiber
23
g
Protein
175
mg
Cholesterol
1320
mg
Sodium
