About
When the weather warms up and the flip flops come out, that's when you know it's time to serve Her Favorite Shrimp Bowl! Bursting with flavors of the sea and summertime, the taste of juicy shrimp, a zesty corn salad, and some fresh veggies nestled on a beach of fluffy brown rice will make her happier than a clam. Whoever "she" is in your life, Her Favorite Shrimp Bowl will certainly bring the warm weather joy to her!
Ingredients
- For the shrimp:
- 1 pound shrimp, tails removed, peeled and deveined
- 1 1/2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon olive oil
- For the corn salad:
- 1 cup canned fire-roasted corn, drained
- 1 red bell pepper, diced
- 2 tablespoons cilantro, chopped
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- salt, to taste
- pepper, to taste
- Optional, for serving:
- 2 cups brown rice, cooked and warm
- 1 avocado, thinly sliced
- 1 tablespoon lime juice
- cilantro, to taste, chopped
- lime wedges, to taste
Directions
Step 1 -In a large bowl, add the shrimp, the cumin, the paprika, the garlic powder, the onion powder, the salt, and the pepper and toss to coat.
Step 2 -In a large skillet over medium-high heat, add 1 tablespoon of the olive oil.
Step 3 -Add the coated shrimp to the heated oil and cook until they reach an internal temperature of 145 degrees F and are charred.
Step 4 -In a medium bowl, add the corn, the bell peppers, and 2 tablespoons of the cilantro and stir to combine.
Step 5 -Add the remaining olive oil, 1 tablespoon of the lime juice, the salt, and the pepper to the corn mixture and stir to combine.
Step 6 -Evenly divide the cooked rice between four serving bowls, then evenly top with the cooked shrimp and the corn salad.
Step 7 -Evenly top each of the shrimp bowls with the avocado slices, then drizzle them with the remaining lime juice.
Step 8 -Serve the shrimp bowls garnished with the extra cilantro and the lime wedges.
