30 min · 1 serving · @Cal Reynolds
Mexican Shrimp Bowl
Taco-seasoned seared shrimp over jasmine rice with a fresh roasted corn and black bean salsa and a creamy cilantro lime sauce.
Nutrition per serving
- 630 kcal
- 34 g protein
- 68 g carbs
- 24 g fat
Ingredients
- 115 g raw XL shrimp, peeled and deveined
- 1 ½ tsp extra virgin olive oil, for the shrimp
- 1 tsp taco seasoning
- 150 g cooked jasmine rice
- 40 g roasted yellow corn, cooled
- 45 g black beans, drained and rinsed
- 20 g red onion, finely diced
- 20 g poblano pepper, finely diced
- 25 g tomato, finely diced
- 2 tbsp fresh cilantro, chopped
- 1 ½ tsp extra virgin olive oil, for the salsa
- ¼ lime, juiced
- 1 pinch salt
- 1 pinch garlic powder
- 60 ml light sour cream
- ¾ tsp extra virgin olive oil, for the sauce
- 1 pinch lime zest
- ½ tsp lime juice
- ½ garlic clove
- 1 tbsp fresh cilantro, for the sauce
Steps
- Roast the corn kernels in a hot pan for 3-5 minutes, then cool.
- Combine corn, beans, onion, poblano, tomato, cilantro, oil, lime juice, salt and garlic powder and chill.
- Blend the sour cream, oil, lime zest and juice, garlic and cilantro, thinning with a splash of water.
- Toss the shrimp with oil and taco seasoning and sear over medium-high heat for 2-3 minutes per side.
- Assemble the rice, shrimp and salsa in a bowl and drizzle with the sauce.
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