Description
This vibrant Shrimp Rice Bowl inspired by Mexican street corn combines juicy seasoned shrimp with flavorful rice, creamy mayonnaise, zesty lime, and fresh cilantro. Enhanced with chili powder and cotija cheese, this quick and easy meal bursts with classic Mexican flavors perfect for a satisfying 30-minute dinner for four.
Ingredients
Rice and Broth
- 1 ½ cups long-grain white rice
- 2 ¼ cups low-sodium chicken broth
- 1 ¼ teaspoons kosher salt, divided
- 4 tablespoons fresh lime juice, divided
- ¼ cup fresh cilantro, chopped, divided
Corn Mixture
- 2 cups frozen corn kernels, thawed
- 4 tablespoons mayonnaise, divided
- 1 ¼ teaspoons chili powder, divided
- ¼ cup cotija cheese (or feta), crumbled, plus more for serving
- ½ teaspoon black pepper, divided
Salad and Shrimp
- 2 cups bagged coleslaw mix (about ½ a 9-ounce bag)
- 1 pound large shrimp, peeled, deveined, and tails removed (about 16-20)
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 1 tablespoon olive oil
- Lime wedges, for serving
Instructions
- Cook the Rice: In a medium saucepan, combine the long-grain white rice, low-sodium chicken broth, and ¼ teaspoon of kosher salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover and simmer gently for 15-18 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let the rice sit, covered, for 5 minutes to steam. Fluff with a fork and stir in 2 tablespoons of fresh lime juice and 2 tablespoons of chopped cilantro. Keep covered and warm.
- Prepare the Corn Mixture: In a bowl, mix together the thawed corn kernels, 2 tablespoons of mayonnaise, ¾ teaspoon of chili powder, ¼ teaspoon black pepper, ¼ cup crumbled cotija cheese, and 2 tablespoons chopped cilantro. Stir well to combine and set aside.
- Season the Shrimp: Pat the shrimp dry with paper towels. Season them with the smoked paprika, granulated garlic, 1 teaspoon kosher salt, ¼ teaspoon black pepper, and the remaining ½ teaspoon chili powder. Toss the shrimp to coat evenly with the spices.
- Cook the Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until they are pink and opaque, turning once. Remove from heat once cooked.
- Assemble the Bowl: Divide the cilantro lime rice among four bowls. Top each bowl with the seasoned shrimp, corn mixture, and a handful of coleslaw mix for crunch. Sprinkle additional cotija cheese over the top and garnish with lime wedges. Serve immediately for a flavorful and colorful meal.
Notes
- Use low-sodium chicken broth to control salt levels in the dish.
- Fresh lime juice and cilantro add bright freshness, so don’t skip them.
- Cotija cheese can be substituted with feta if unavailable, though the flavor will be slightly different.
- Make sure to thaw frozen corn fully for the best texture.
- This dish can be served with avocado slices or chopped tomatoes to add more freshness.
- Adjust chili powder amount according to your heat preference.
- Leftover rice can be stored separately and reheated before assembling the bowl.
