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
馃崵 1 lb XL peeled & deveined raw shrimp with tails off
馃珤 2 tbsp Extra Virgin Olive Oil
馃尞 2-3 tbsp Flavor God Taco Tuesday Seasoning
馃尳 1 cup Roasted Yellow Corn from 1 cob
馃珮 1 cup Black Beans strained and rinsed
馃 1/2 cup Red Onion finely diced
馃尪 1/2 cup Poblano Pepper finely diced
馃崊 1/2 cup Tomatoes finely diced
馃尶 1/2 cup Fresh Chopped Cilantro
馃珤 2 tbsp Extra Virgin Olive Oil
馃崑 Juice of 1 Lime
馃 1/2 tsp Garlic Powder
馃 1/2 tsp Salt
馃 1 cup Light Sour Cream
馃珤 1 tbsp Extra Virgin Olive Oil
馃崑 Zest of 1/2 Lime
馃崑 Juice of 1/2 Lime
馃 2 cloves Garlic
馃尶 1/2 Bunch Cilantro
馃 1/4 tsp Salt
馃挧 Water 1-2 tbsp at a time until desired thickness
馃崥 2 cups Jasmine Rice (cooked)
馃尶 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:
- Begin with a base layer of cooked jasmine rice in a serving bowl.
- Arrange shrimp on top of the rice.
- Spoon on the roasted corn and black bean salsa.
- Drizzle with creamy cilantro lime sauce.
- Garnish with additional cilantro if desired.
Prep Time: 20-30 minutes
Cook Time: 7-11 minutes
Total Time: 30-40 minutes
Servings: 4 bowls
- Calories: 540 kcal
- Protein: 32 g
- Fat: 25 g
- Carbohydrates: 47 g
- Fiber: 6.8 g
Equipment:
- Calwillcookit Wooden Cutting Board
- Stainless Steel Chef鈥檚 Knife
- Large Black Cast Iron Skillet
- Stainless Steel Mixing Bowls
- Wooden Spatula and Spoon
- Ball Wide Mouth Mason Jar
- Immersion Blender
- Pyrex Measuring Cup
- Tongs with Silicone Tips
- Dark Grey/Black Serving Bowl
Cooking Tips:
- Adjust the thickness of the sauce to your preference by adding water slowly.
- Be cautious not to overcook the shrimp; they cook quickly.
- Frequently turn the corn while roasting for an even char.
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Cal Reynolds: https://www.youtube.com/@calrreynolds