If you’re craving a quick and delicious meal that’s bursting with flavor, then this Mexican Shrimp Recipes Bowl is the perfect choice! It’s packed with juicy shrimp, a fresh corn and black bean salsa, and a creamy cilantro lime sauce that ties everything together. With a combination of vibrant, simple ingredients, this dish is sure to become your new go-to for a flavorful weeknight dinner or a meal prep favorite. Let’s dive into how to make this fiesta-worthy bowl that will have you craving more!
Method
To start, prepare the corn and black bean salsa. Begin by removing the kernels from the cob of the yellow corn and roasting them over high heat for 3-5 minutes. Stir the corn frequently while roasting to ensure it doesn’t burn. Once the corn is nicely roasted and slightly charred, transfer it to a bowl and let it cool. While the corn cools, chop the red onion, poblano pepper, tomatoes, and cilantro into fine pieces and add them to the same bowl. Then, add 2 tablespoons of extra virgin olive oil, the juice of 1 lime, salt, and garlic powder to taste. Mix everything together until evenly combined, then place the salsa in the fridge to chill while you work on the other components.
Next, make the creamy cilantro lime sauce. In a blender or food processor, combine about 1 cup of light sour cream, 1 tablespoon of extra virgin olive oil, the zest and juice of half a lime, 2 cloves of garlic, and a handful of cilantro. Add a pinch of salt to taste. To adjust the sauce consistency, add 1 tablespoon of water at a time, blending it until you reach your desired thickness. After everything is blended smoothly, set the sauce in the fridge while you prepare the shrimp.
For the shrimp, begin by ensuring that the shrimp are peeled, deveined, and cleaned. In a large mixing bowl, toss the shrimp with 2 tablespoons of olive oil and 2 tablespoons of taco seasoning. Mix until the shrimp are evenly coated with the seasoning and olive oil, ensuring they are well-flavored for maximum taste.
Now, it’s time to cook the shrimp. Heat a large skillet over medium-high heat. Once the skillet is hot, add the seasoned shrimp to the pan. Cook the shrimp for 2-3 minutes per side, making sure they turn pink and opaque. Be careful not to overcook them, as shrimp cook quickly and can become tough if left too long on the heat. Once the shrimp are done, remove them from the skillet.Finally, assemble the bowl. Start by adding a base of cooked jasmine rice to each bowl. Then, place a generous portion of the cooked shrimp on top of the rice. Add a spoonful of the chilled corn and black bean salsa, and finish by drizzling the creamy cilantro lime sauce over everything. For a garnish, sprinkle a bit of extra cilantro on top to enhance the freshness of the dish.
Necessary Tools
- Large skillet for cooking shrimp
- Large mixing bowl for marinating shrimp
- Medium bowl for preparing salsa
- Blender or food processor for the creamy cilantro lime sauce
- Knife and cutting board for dicing veggies
- Spoon for mixing salsa and shrimp seasoning
- Zester for lime zest
Mexican Shrimp Recipes Bowl: A Flavor-Packed Fiesta in a Bowl!
Cuisine: MexicanDifficulty: Easy4
servings15
minutes10
minutes25
minutesIngredients
For the Shrimp:
1 lb XL peeled & deveined raw shrimp
2 tbsp extra virgin olive oil
2 tbsp taco seasoning (such as @flavorgod Taco Tuesday or your favorite)
For the Corn & Black Bean Salsa:
1 cup roasted yellow corn (cooled)
1 cup canned black beans (strained and rinsed)
1/2 cup finely diced red onion
1/2 cup finely diced poblano pepper
1/2 cup finely diced tomatoes
1/2 cup fresh chopped cilantro
2 tbsp extra virgin olive oil
Juice of 1 lime
Salt and garlic powder to taste
For the Creamy Cilantro Lime Sauce:
~1 cup light sour cream
~1 tbsp extra virgin olive oil
Zest of 1/2 a lime
Juice of 1/2 a lime
2 cloves garlic
1/2 bunch of cilantro
Salt to taste
Water (to adjust sauce thickness)
Directions
- Prepare the Corn and Black Bean Salsa:
Start by removing the corn kernels from the cob and roasting them over high heat for 3-5 minutes. Stir them frequently to prevent burning. Once roasted, transfer the corn to a bowl and let it cool. While it’s cooling, chop up the other ingredients red onion, poblano pepper, tomatoes, and cilantro and add them to the bowl. Once everything is chopped, add the olive oil, lime juice, salt, and garlic powder to taste. Mix well and place the salsa in the fridge to chill. - Make the Creamy Cilantro Lime Sauce:
Blend together the light sour cream, olive oil, lime zest, lime juice, garlic, cilantro, and a pinch of salt in a blender or food processor. Add a tablespoon of water at a time until you reach your desired thickness. Place the sauce in the fridge while you prep the shrimp. - Prepare the Shrimp:
In a large mixing bowl, toss the shrimp with olive oil and taco seasoning until evenly coated. Ensure all the shrimp are well seasoned for maximum flavor. - Cook the Shrimp:
Heat a large skillet over medium-high heat and add the seasoned shrimp. Cook them for 2-3 minutes per side, making sure not to overcook them. You’ll know they’re done when they turn pink and opaque. Be careful to not leave them too long on the heat to avoid rubbery shrimp! - Assemble the Bowl
Now that everything is ready, it’s time to assemble! Start by placing a base of cooked jasmine rice in each bowl. Then, top with the juicy shrimp, a generous spoonful of the corn and black bean salsa, and a drizzle of the creamy cilantro lime sauce. Add a bit of extra cilantro on top for garnish, and you’re good to go!
Notes
- When roasting the corn, make sure to stir frequently to prevent it from burning. It should just get a nice char.
- When cooking the shrimp, be cautious not to overcook them. Shrimp cooks quickly, and overcooking can make them tough and rubbery.
- The cilantro lime sauce can be adjusted to your liking if it’s too thick, add water gradually until it reaches the perfect consistency. You can also adjust the lime zest and garlic for more flavor.
Serving Suggestions
- Serve with a side of tortilla chips for an added crunch.
- Pair with a light Mexican beer or a refreshing iced tea to complement the flavors.
- For a little extra zing, squeeze fresh lime juice over the top just before serving.
Fun Fact
Did you know that cilantro is often a love-it-or-hate-it herb? Some people even think it tastes like soap due to a genetic variation in their taste receptors. Lucky for me, I’m definitely a cilantro fan it adds such a fresh pop to dishes!
Conclusion
This Mexican Shrimp Bowl is the perfect combination of bold, fresh flavors and hearty ingredients. The juicy shrimp paired with the roasted corn salsa and creamy cilantro lime sauce create a satisfying and flavorful dish that’s perfect for a quick weeknight meal or a fun dinner to impress your friends. It’s easy to make, full of protein, and packed with delicious flavors. Enjoy every bite of this fiesta in a bowl!
