Mexican Shrimp Bowl

Experience a vibrant Mexican-inspired dish that combines flavorful shrimp, colorful roasted corn and black bean salsa, and a zesty cilantro lime sauce, all served over a bed of fragrant jasmine rice. Perfect for a quick, healthy, and satisfying meal.

Ingredients

🍤 1 lb XL peeled & deveined raw shrimp with tails off
🫒 2 tbsp Extra Virgin Olive Oil
🌮 2-3 tbsp Flavor God Taco Tuesday Seasoning

🌽 1 cup Roasted Yellow Corn from 1 cob
🫘 1 cup Black Beans strained and rinsed
🧅 1/2 cup Red Onion finely diced
🌶 1/2 cup Poblano Pepper finely diced
🍅 1/2 cup Tomatoes finely diced
🌿 1/2 cup Fresh Chopped Cilantro
🫒 2 tbsp Extra Virgin Olive Oil
🍋 Juice of 1 Lime
🧄 1/2 tsp Garlic Powder
🧂 1/2 tsp Salt

🥛 1 cup Light Sour Cream
🫒 1 tbsp Extra Virgin Olive Oil
🍋 Zest of 1/2 Lime
🍋 Juice of 1/2 Lime
🧄 2 cloves Garlic
🌿 1/2 Bunch Cilantro
🧂 1/4 tsp Salt
💧 Water 1-2 tbsp at a time until desired thickness

🍚 2 cups Jasmine Rice (cooked)
🌿 Extra Fresh Chopped Cilantro for garnish

Instructions

1- Prepare the Corn and Black Bean Salsa:

Cut the corn off the cob using a knife. Roast the corn in a large greased cast iron skillet over high heat for 3-5 minutes, flipping until slightly charred. Transfer to a bowl to cool.
Add black beans, red onion, poblano pepper, tomatoes, cilantro, olive oil, lime juice, garlic powder, and salt to the cooled corn. Mix well.
Cover with plastic wrap and refrigerate until ready to use.

2- Prepare the Creamy Cilantro Lime Sauce:

In a Ball Wide Mouth mason jar, combine all sauce ingredients: sour cream, olive oil, lime zest and juice, garlic, cilantro, salt. Blend using an immersion blender until smooth.
Adjust the thickness with water as desired. Chill in the fridge.

3- Prepare the Shrimp:

Combine shrimp, olive oil, and taco seasoning in a large bowl. Mix until evenly coated.
Cook shrimp in a large greased cast iron skillet over medium-high heat for 2-3 minutes per side until opaque and cooked through. Avoid overcooking.

4- Assemble the Bowl: