Cooked - Mexican Shrimp Bowl & Corn Salsa With Cilantro Lime Sauce

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mexican Shrimp Bowl & Corn Salsa With Cilantro Lime Sauce

1.0

16 oz jumbo shrimp, cleaned and deveined

2 tablespoons taco seasoning

¼ teaspoon salt

2 teaspoons olive oil

½ teaspoon chili flakes

2 tablespoons olive oil for cooking shrimp

1.5 cups roasted corn

1 cup black beans, strained and rinsed

½ cup diced red onion

½ cup diced tomatoes

½ jalapeño, diced

2 tablespoons fresh chopped cilantro

1 tablespoon olive oil

Juice of 1 lime

¼ teaspoon salt or to taste

1 cup sour cream

1 tbsp olive oil

Zest of ½ a lime

Juice of ½ a lime

2 cloves of garlic

½ bunch of cilantro

½ jalapeño, diced

Salt to taste

2 tablespoons water - more if needed

White rice

Make white rice.
Shuck and roast the corn in a pan with 2 teaspoons olive oil. Remove and cool.
Add all ingredients to a bowl and mix. Refrigerate until ready to use.
Mix all cilantro lime sauce ingredients together and blend. Refrigerate until ready to use.
Pat shrimp dry and butterfly by cutting a slit down the back.
Season with taco seasoning, salt, chili flakes and olive oil. Mix and massage well.
Add one tablespoon olive oil to a hot pan and sear the shrimp one minute. Add another tablespoon of olive oil and flip the shrimp and cook another one minute. Total cook time should not exceed 3 minutes otherwise shrimp will be overcooked and rubbery.
Assemble the bowl with rice, shrimp, corn and black bean salsa.
Pour the cilantro lime sauce all over.
Serve hot.

Course🍽️Main Course

DietsPescaterian🥜Nut-free...

Category🥣Bowl

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 42 weeks ago

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