Shrimp Bowl with Cilantro Lime Rice
Ingredients
- 1 recipe Cilantro Lime Rice
- 1 1/2 pounds medium shrimp, deveined (tail on or peeled)
- 3 tablespoons olive oil
- 3/4 teaspoon each kosher salt, smoked paprika, garlic powder, onion powder, and cumin
- 1 can black beans
- 1 15-ounce can corn
- 1 cup pico de gallo
- For serving: avocado slices, cherry tomatoes (optional)
- 1/2 cup plain whole milk yogurt (or use mayo for dairy-free)*
- 1/4 cup mayonnaise
- 1 teaspoon apple cider vinegar
- 1/2 each teaspoon each dried dill, garlic powder and onion powder
- 1/4 each teaspoon each kosher salt and ground black pepper
- 2 to 2 1/2 tablespoons adobo sauce from a can of chipotle chilis**
Directions
- 1
Start the Cilantro Lime Rice (open the rice recipe in a separate tab).
- 2
Thaw the shrimp, if using frozen. Preheat the oven to 400 degrees Fahrenheit or preheat the broiler (or you can sauté it: keep reading!). Pat the shrimp dry. Mix it in a bowl with the olive oil, salt and spices. Place the shrimp in an even layer on a baking sheet (lined with parchment paper, if you’re baking). Place the baking sheet in the oven and bake until juicy and opaque, about 4 to 6 minutes depending on the size of the shrimp. Or for broiling, broil for 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking. If you prefer, you can sauté the shrimp: In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
- 3
Meanwhile, drain and rinse the beans. Drain the corn. In a medium bowl, mix the beans, corn, and pico de gallo with 1/2 teaspoon kosher salt.
- 4
Mix all ingredients in a medium bowl.
- 5
To serve, place the rice, black bean corn salad, and shrimp in a bowl. Add avocado and cherry tomatoes, if using. Drizzle with dressing and top with extra chopped cilantro (leftover from the rice).