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Shrimp and Mexican Street Corn Bowl

Shrimp and Mexican Street Corn Bowl

A delicious Shrimp and Mexican Street Corn Bowl featuring spiced shrimp, street corn, and avocado, perfect for a quick meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course, Salad
Cuisine American, Mexican
Servings 4 servings
Calories 343 kcal

Equipment

  • skillet
  • medium bowl
  • Large bowl
  • paper towel

Ingredients
  

Shrimp

  • 1 lb raw jumbo shrimp peeled and deveined

Mexican Street Corn

  • 2 tablespoons olive oil
  • 16 ounces frozen yellow corn

Dressing

  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 3 ounces Cotija cheese
  • 0.25 cup fresh cilantro leaves finely chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons finely chopped red onion
  • 2 cloves garlic minced
  • 2 teaspoons powdered vegetable Bouillon
  • 0.5 teaspoon chili powder

To cook Shrimp

  • 1 tablespoon olive oil
  • 1 tablespoon powdered vegetable Bouillon

Bowl

  • Chopped romaine lettuce
  • Black beans
  • Sliced avocado

Instructions
 

Defrost Shrimp

  • Place the frozen shrimp in a medium bowl and cover with cool tap water to defrost. Change the water out for fresh tap water a couple of times, and in about 5 minutes they will be defrosted.

Cook Mexican Street Corn

  • Add 2 tablespoons olive oil to a large skillet over medium heat. Add the corn and let cook until the corn starts to char, about 10 minutes, stirring occasionally.

Prepare Dressing

  • While the corn cooks, mix the dressing together in a large bowl: mayonnaise, sour cream, Cotija cheese, cilantro, lime juice, red onion, garlic, Vegetable Bouillon, and chili powder.

Combine Corn and Dressing

  • When the corn is done cooking, fold it into the dressing. Set the Mexican street corn aside.

Cook Shrimp

  • Pat the defrosted shrimp dry with a paper towel. Wipe out the same skillet that you just used to cook the corn and add 1 tablespoon oil. Heat over medium-high heat and cook shrimp, stirring occasionally, until shrimp turn pink, about 3-5 minutes. Add vegetable Bouillon. Remove shrimp and set aside.

Assemble Bowl

  • Place romaine lettuce in a large bowl, sprinkle with black beans. Top with Mexican street corn, cooked shrimp, and avocado slices.

Notes

Makes 2 to 4 servings, depending on how hungry you are

Nutrition

Serving: 1bowlCalories: 343kcalCarbohydrates: 30gProtein: 7gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 24mgSodium: 329mgPotassium: 389mgFiber: 3gSugar: 0.5gVitamin A: 262IUVitamin C: 12mgCalcium: 124mgIron: 1mg
Keyword Bowls, Mexican Street Corn, Shrimp
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