Loaded Shrimp Street Corn Protein Bowl

Ingredients

• 1.25 lb shrimp (peeled and deveined)
• 1 tsp chili powder (for shrimp)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 0.5 tsp oregano
• salt & pepper (to taste)
• 2 cup jasmine rice (cooked)
• 2 cup corn (fresh, canned, or frozen)
• 0.5 cup non-fat Greek yogurt (for corn mix)
• 2 tbsp light mayo (for corn mix)
• 1 lime juice (juice of 1 lime for corn mix)
• 0.25 cup cotija cheese (or reduced-fat feta)
• 0.5 tsp chili powder (for corn mix)
• salt (to taste for corn mix)
• 0.5 cup non-fat Greek yogurt (for crema)
• 1 tbsp light mayo (for crema)
• 1 chipotle pepper in adobo
• 1 tsp adobo sauce
• 0.5 lime juice (juice of 1/2 lime for crema)
• 1 clove garlic
• fresh cilantro (handful for crema)
• water (splash to thin crema)
• salt (to taste for crema)
• 1 tbsp honey (optional for crema)
• fresh cilantro (optional topping)
• pickled red onions (optional topping)
• avocado (optional slices)
• cotija cheese (extra for topping)
• lime wedges (optional topping)

Steps

1. 1

   Prep the shrimp by making a shallow cut down the back and removing the shell.

2. 2

   Place the shrimp in a bowl and season with 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, 1/2 tsp oregano, salt, and pepper. Toss until fully coated.

3. 3

   Heat a pan over medium-high heat. Add the seasoned shrimp and cook until they are cooked all the way through and golden on the outside.

4. 4

   In a separate mixing bowl, combine 2 cups corn, 1/2 cup non-fat Greek yogurt, 2 tbsp light mayo, the juice of 1 lime, 1/4 cup cotija (or feta), 1/2 tsp chili powder, and salt. Mix well to create the street corn salad.

5. 5

   For the crema, place 1/2 cup non-fat Greek yogurt, 1 tbsp light mayo, 1 chipotle pepper, 1 tsp adobo sauce, juice of 1/2 lime, 1 garlic clove, a handful of cilantro, salt, and optional honey into a food processor or blender.

6. 6

   Blend the crema ingredients until smooth, adding a splash of water if needed to reach your desired consistency.

7. 7

   Assemble the bowls by dividing 2 cups of cooked jasmine rice into four equal portions.

8. 8

   Top each rice portion with the street corn mix and the cooked shrimp.

9. 9

   Drizzle with the chipotle lime crema and add optional toppings like fresh cilantro, pickled red onions, avocado slices, extra cotija, and lime wedges.

Notes

Macros per bowl: 390 Calories, 40g Protein, 44g Carbs, 6g Fat. For meal prep, divide everything into 4 equal containers.

Nutrition per serving

• main
• high-protein
• meal-prep
• shrimp
• street corn
• healthy
• weight loss