Mexican Shrimp Bowl with Cilantro Lime Sauce

Experience a vibrant Mexican-inspired dish that combines flavorful shrimp, colorful roasted corn and black bean salsa, and a zesty cilantro lime sauce, all served over a bed of fragrant jasmine rice. Perfect for a quick, healthy, and satisfying meal.

Ingredients

🍤 1 lb XL peeled & deveined raw shrimp with tails off
🫒 2 tbsp Extra Virgin Olive Oil
🌮 2-3 tbsp Flavor God Taco Tuesday Seasoning

🌽 1 cup Roasted Yellow Corn from 1 cob
🫘 1 cup Black Beans strained and rinsed
🧅 1/2 cup Red Onion finely diced
🌶 1/2 cup Poblano Pepper finely diced
🍅 1/2 cup Tomatoes finely diced
🌿 1/2 cup Fresh Chopped Cilantro
🫒 2 tbsp Extra Virgin Olive Oil
🍋 Juice of 1 Lime
🧄 1/2 tsp Garlic Powder
🧂 1/2 tsp Salt

🥛 1 cup Light Sour Cream
🫒 1 tbsp Extra Virgin Olive Oil
🍋 Zest of 1/2 Lime
🍋 Juice of 1/2 Lime
🧄 2 cloves Garlic
🌿 1/2 Bunch Cilantro
🧂 1/4 tsp Salt
💧 Water 1-2 tbsp at a time until desired thickness

🍚 2 cups Jasmine Rice (cooked)
🌿 Extra Fresh Chopped Cilantro for garnish

Instructions

1- Prepare the Corn and Black Bean Salsa:

• Cut the corn off the cob using a knife. Roast the corn in a large greased cast iron skillet over high heat for 3-5 minutes, flipping until slightly charred. Transfer to a bowl to cool.
• Add black beans, red onion, poblano pepper, tomatoes, cilantro, olive oil, lime juice, garlic powder, and salt to the cooled corn. Mix well.
• Cover with plastic wrap and refrigerate until ready to use.

2- Prepare the Creamy Cilantro Lime Sauce:

• In a Ball Wide Mouth mason jar, combine all sauce ingredients: sour cream, olive oil, lime zest and juice, garlic, cilantro, salt. Blend using an immersion blender until smooth.
• Adjust the thickness with water as desired. Chill in the fridge.

3- Prepare the Shrimp:

• Combine shrimp, olive oil, and taco seasoning in a large bowl. Mix until evenly coated.
• Cook shrimp in a large greased cast iron skillet over medium-high heat for 2-3 minutes per side until opaque and cooked through. Avoid overcooking.

4- Assemble the Bowl:

• Begin with a base layer of cooked jasmine rice in a serving bowl.
• Arrange shrimp on top of the rice.
• Spoon on the roasted corn and black bean salsa.
• Drizzle with creamy cilantro lime sauce.
• Garnish with additional cilantro if desired.

Prep Time: 20-30 minutes
Cook Time: 7-11 minutes
Total Time: 30-40 minutes
Servings: 4 bowls

• Calories: 540 kcal
• Protein: 32 g
• Fat: 25 g
• Carbohydrates: 47 g
• Fiber: 6.8 g

Equipment:

• Calwillcookit Wooden Cutting Board
• Stainless Steel Chef’s Knife
• Large Black Cast Iron Skillet
• Stainless Steel Mixing Bowls
• Wooden Spatula and Spoon
• Ball Wide Mouth Mason Jar
• Immersion Blender
• Pyrex Measuring Cup
• Tongs with Silicone Tips
• Dark Grey/Black Serving Bowl

Cooking Tips:

• Adjust the thickness of the sauce to your preference by adding water slowly.
• Be cautious not to overcook the shrimp; they cook quickly.
• Frequently turn the corn while roasting for an even char.

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Cal Reynolds: https://www.youtube.com/@calrreynolds

#calrreynolds

Mexican Shrimp Bowl with Cilantro Lime Sauce