SWEET & TANGY SHRIMP
with coconut rice and La Mexicana Mango Peach Salsa
Serves: 2
Time: 25 min
INGREDIENTS
- ½ cup white rice
- ¾ cup coconut milk
- 1lb shrimp
- ½ cup La Mexicana Mango Peach Salsa
- Cilantro
- 1 Lime
- 1 tbsp vegetable oil
- Salt & pepper
DIRECTIONS
Step 1 – Cook the rice
Add rice to a small saucepan with ¾ cup coconut milk. Cook until soft and fluffy, about 15-20 minutes.
Step 2 – Cook the shrimp
While the rice cooks, heat a large nonstick skillet with 1 tbsp vegetable oil. Add shrimp to the pan and cook 2-3 minutes on each side. Add ½ cup of La Mexicana Mango Peach Salsa to the pan, letting it bubble and thicken for about 2 minutes. Immediately remove from heat.
Step 3 – Serve
Divide the coconut rice and sweet and tangy shrimp between two bowls. Top with chopped cilantro, lime wedges, and more salsa. Enjoy!
Want a good tip on how to make fresh salsa? Just buy La Mexicana Salsa! Our farm-to-table salsa will save you time while giving you that excellent homemade taste.
#homemadetaste #yummy #delicious #salsa #farmtotable #farmfresh
10 hours ago
Ready to add some flavor to your life? Try our new Fire-Roasted Salsa, Bold Chipotle Garlic! The chipotle peppers add depth with the perfect amount of mild spice.
#chipotlegarlic #salsa #chipsandsalsa #new #authentic
4 days ago
New Recipe Alert: Slow-Cooker Salsa Chicken Burrito Bowl
with La Mexicana Salsa
Serves: 3–4 people
Time: 4–6 hours
INGREDIENTS
La Mexicana Mild, Medium, or Hot Salsa
1.5-2 lbs Chicken Breast
1 Garlic Clove
1 head of Romaine Lettuce
1 cup White Rice
1 Lime
Shredded Cheese
Sour Cream
4 Large Flour Tortillas
Cilantro
1 tbsp Vegetable Oil
TOOLS
1 medium oven-safe bowl
1 large oven-safe bowl
Sheet pan
Slow cooker or large saucepan
DIRECTIONS
Step 1- Start the Chicken:
Add chicken breasts into a slow cooker along with an entire container of La Mexicana Salsa. Add minced garlic, salt, and pepper. Stir the mixture so that all the chicken is covered by the salsa, and cook on low for 4–6 hours until the chicken becomes tender enough to shred with tongs.
Step 2- Bake the Bowl:
Preheat the oven to 400°F. Place a medium oven-safe bowl face down on a sheet pan. Place a large flour tortilla over the bowl and brush with vegetable oil. Use another bowl that is slightly larger on top of the tortilla, creating a bowl shape. Cook white rice and fresh lime juice, zest, and chopped cilantro. Repeat to make as many tortilla bowls as you wish.
Step 3- Finish the Chicken:
While the chicken is cooking, occasionally stir the chicken and ensure that the salsa is covering all pieces. Once the chicken becomes tender enough, shred it while it’s in the crockpot using tongs. Optional: Place the finished shredded salsa chicken into a casserole dish, and then sprinkle with cheese and more salsa. Broil it in the oven for a few minutes for an extra cheesy finish!
Step 4- Build the Bowl:
Add chopped romaine lettuce, cilantro lime rice, and salsa chicken to a tortilla bowl. Finish with extra toppings like La Mexicana Salsa, shredded cheese, sour cream, lime, and cilantro. Enjoy!
#easyrecipe #yummy #lamexicana
1 week ago
La Mexicana has partnered with Tailgating Challenge for a loaded Big Game Giveaway on 1/31/25.
Enter to win:
@lamexicanasalsas salsa to fill your fridge and custom salsa/chips bowl
@monumentgrills 4 burner colorful grill 🔥
@newairusa 126 can beer fridge 🍺
55 inch flat screen TV 📺
Let us know how you'd use this giveaway package and then enter to win by hitting the link in bio 🆓.
1 week ago
How do tortilla chips say goodbye? They dip out.
#lamexicana #healthysnacks #freshsnacks #chipsanddip
2 weeks ago