Description
Flavor-packed shrimp bowls with creamy Mexican street corn, fresh toppings, and a zesty kick—perfect for a quick and satisfying meal.
Ingredients
For the Shrimp:
- 1 lb jumbo shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp chili powder
- 1 clove garlic, minced
- Salt and pepper to taste
For the Mexican Street Corn:
- 2 cups corn kernels (fresh or frozen)
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1/4 cup Cotija cheese, crumbled
- 2 tbsp lime juice
- 2 tbsp red onion, finely chopped
- 1 tbsp fresh cilantro, chopped
- 1/2 tsp chili powder
- Salt to taste
For Assembly:
- 2 cups romaine lettuce or cooked rice
- 1 avocado, sliced
- 1/2 cup black beans (optional)
- Extra lime wedges and cilantro for garnish
Instructions
1. Heat olive oil in a skillet over medium-high heat. Toss shrimp with lime juice, chili powder, garlic, salt, and pepper, then sauté for 3–4 minutes per side until pink and cooked through. Set aside.
2. In the same skillet, cook the corn for 7–8 minutes until slightly charred. Let cool slightly, then mix with mayonnaise, sour cream, Cotija cheese, lime juice, red onion, chili powder, cilantro, and salt.
3. Prepare bowls with a base of romaine lettuce or rice.
4. Top each bowl with shrimp, Mexican street corn mixture, black beans if using, and avocado slices.
5. Garnish with extra cilantro and lime wedges before serving.
Notes
Swap Greek yogurt for mayonnaise and sour cream for a lighter option.
Avoid overcooking shrimp; remove from heat as soon as they turn pink.
Frozen shrimp can be thawed quickly in cold water in about 10 minutes.
Add crushed tortilla chips on top for extra crunch.