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:
- 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’s 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