Mexican Shrimp
This Mexican Shrimp delivers 34g protein and 399 calories per serving as a leaner alternative to chicken-based meals. Batch-preps 4 servings on the stovetop in quick time, rotating your protein sources to prevent meal fatigue. Supports muscle-building macros with minimal cooking skill or equipment required.
Ingredients
- •Olive oil(23g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Shrimp(454g)
- •Chili powder(8g)
- •Garlic powder(8g)
- •Cumin, Ground(4g)
- •1/2 teaspoon kosher salt (divided)
- •Yellow Onion
- •JalapeñO Pepper
- •Bell Pepper
- •Oregano, Dried(5g)
- •1/4 teaspoon ground black pepper
- •Beans, Black, Canned, Drained(425g)
- •Brown Rice(240g)
- •Rotel, Diced Tomatoes & Green Chilies, Original(567g)
Rotel diced tomatoes & green chilies. Original (not hot) unless you want spice.
- •1 1/2 cups water
- •Green Onion (Scallion)
- •Cilantro, Fresh(60g)
- •Lime
- •JalapeñO Pepper
- •Avocado
Instructions
- 1In a large skillet or Dutch oven with a tight-fitting lid, heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot but not smoking, swirl to coat the pan, then add the shrimp. Sprinkle with ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon cumin, and ¼ teaspoon salt. Stir to coat the shrimp with the spices, then continue to saute just until the shrimp is pink and fully cooked through, about 2 to 3 minutes. Remove to a plate and set aside.
- 2Add the remaining ½ tablespoon oil, onion, jalapeno, and bell pepper. Cook until the vegetables begin to soften, about 5 minutes. Add the oregano, black pepper, the remaining 1 teaspoon chili powder, 1 teaspoon garlic powder, and ½ teaspoon cumin. Stir to coat the vegetables and cook 30 seconds. Add the rice and beans. Stir to coat once more.
- 3Add the diced tomatoes in their juices and water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat to a simmer. Let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 15 additional minutes, stirring the pot every 10 minutes to prevent sticking. If the rice begins to dry out, add a bit more water as needed.
- 4Stir in the green onions, cilantro, and reserved shrimp. Squeeze the lime over the top. Serve warm with desired toppings.
Nutrition — Per Serving
399
calories
34g
protein
9g
fat
- Carbohydrates
- 46g
- Saturated fat
- 1.2g
- Sodium
- 913 mg
- Dietary fiber
- 3.9g
4 servings per batch · ~449g each
Macro data sourced from USDA FoodData Central
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How much protein does Mexican Shrimp have per serving?
Each serving provides 34g of protein with 399 calories, offering a leaner protein base than chicken-heavy recipes. Macros break down to 9g fat and 46g carbs, giving you substantial carbohydrates to pair with the moderate protein content.
How long does Mexican Shrimp take to prep?
This recipe is marked as quick prep and makes 4 servings on the stovetop, allowing you to batch-cook a full dinner rotation efficiently. Shrimp cooks faster than most proteins, keeping total prep time minimal.
Is Mexican Shrimp good for muscle gain?
At 34g protein and 399 calories per serving, Mexican Shrimp works best as a component in a larger meal rather than a standalone protein source. The 46g carbs per serving support workout performance and recovery when paired with additional protein sources to hit daily targets.
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