Mexican Shrimp Bowl

Ingredients

• 1 pound Shrimp (peeled and deveined, medium size)
• 2 tablespoons Olive Oil (extra virgin)
• 2 tablespoons Taco Seasoning (store‑bought or homemade blend)
• 2 cups Corn Kernels (fresh or frozen, roasted)
• 1 cup Black Beans (cooked, drained and rinsed (canned works))
• 0.5 cup Red Bell Pepper (diced)
• 0.25 cup Red Onion (diced, small onion)
• 0.25 cup Cilantro (chopped fresh)
• 2 tablespoons Lime Juice (freshly squeezed)
• 3 tablespoons Mayonnaise (regular or vegan)
• 2 tablespoons Sour Cream (optional, can use Greek yogurt)
• 0.5 teaspoon Salt (to taste)
• 0.25 teaspoon Black Pepper (freshly ground, to taste)
• 1 Avocado (sliced for garnish, optional)
• 2 cups Cooked Rice or Quinoa (optional base, can use cauliflower rice for low‑carb)

Instructions

1. Roast the Corn

   Heat the cast‑iron skillet over high heat. Add the corn kernels in a single layer and roast, stirring occasionally, until lightly charred, about 5 minutes. Transfer to a plate and let cool.

   Time: PT5M

   Temperature: high

2. Prepare Corn‑Black Bean Salsa

   In a mixing bowl combine the roasted corn, black beans, diced red bell pepper, diced red onion, chopped cilantro, lime juice, salt, and pepper. Mix gently until evenly distributed. Cover and refrigerate for at least 10 minutes to let flavors meld.

   Time: PT5M

3. Make Cilantro Lime Sauce

   In a small bowl whisk together mayonnaise, sour cream, lime juice, chopped cilantro, a pinch of salt, and pepper until smooth. Cover and chill in the refrigerator.

   Time: PT3M

4. Season the Shrimp

   Place the raw shrimp in a bowl, drizzle with olive oil, and toss with taco seasoning until each piece is evenly coated.

   Time: PT2M

5. Cook the Shrimp

   Add the seasoned shrimp to the hot cast‑iron skillet in a single layer. Cook for 2‑3 minutes per side, or until the shrimp turn pink and opaque. Remove from heat.

   Time: PT6M

   Temperature: 375°F

6. Assemble the Bowls

   Divide cooked rice or quinoa (if using) among four bowls. Top each with a portion of shrimp, a generous scoop of corn‑black bean salsa, and a drizzle of cilantro lime sauce. Garnish with avocado slices and extra cilantro if desired.

   Time: PT5M

Nutrition Facts

Calories

600

Protein

30g

Carbohydrates

45g

Fat

20g

Fiber

10g

Ingredient Substitutions

• Instead of Shrimp: Chicken breast, Firm tofu
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Taco Seasoning: Chili powder, cumin, paprika mix
• Instead of Corn Kernels: Canned corn, drained
• Instead of Black Beans: Pinto beans
• Instead of Red Bell Pepper: Any color bell pepper
• Instead of Red Onion: White onion, yellow onion
• Instead of Cilantro: Parsley
• Instead of Lime Juice: Lemon juice
• Instead of Mayonnaise: Greek yogurt, avocado puree
• Instead of Sour Cream: Greek yogurt, vegan sour cream
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Avocado: Guacamole
• Instead of Cooked Rice or Quinoa: Cauliflower rice

Equipment Needed

• Cast Iron Skillet
• Baking Sheet
• Mixing Bowl
• Small Bowl
• Knife
• Cutting Board
• Spatula or Tongs
• Blender or Food Processor (optional)
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Roasting the corn until lightly charred for smoky flavor.
• Cooking shrimp just until pink to avoid a rubbery texture.
• Chilling the salsa and sauce for at least 10 minutes to develop flavor.

Chef Tips from the Video

• For extra smoky flavor, grill the corn kernels on a grill pan instead of a skillet.
• Add a pinch of smoked paprika to the taco seasoning for a deeper Mexican flavor.
• Use lime zest in the sauce for an aromatic boost.

Troubleshooting

Storage

Refrigerator: Salsa and sauce keep up to 3 days; cooked shrimp up to 2 days.

Freezer: Raw seasoned shrimp freeze well for up to 3 months; thaw before cooking.

Room temperature: Assembled bowls should be eaten within 2 hours of preparation.

Make-Ahead Tips

• Prepare the corn‑black bean salsa and cilantro lime sauce up to 24 hours ahead; store in airtight containers.
• Seasoned raw shrimp can be refrigerated for up to 30 minutes before cooking.
• If using rice or quinoa, cook it ahead and reheat gently before assembling.

Frequently Asked Questions