Loaded Shrimp Taco Bowl

Ingredients

• 1 lb XL raw shrimp, peeled and deveined (Wild-caught Argentinian red shrimp was used; clean and peel if needed.)
• 2 tbsp Extra-virgin olive oil (For tossing with the shrimp)
• Taco seasoning (Of choice; amount not specified)
• Jasmine rice (Cooked; amount not specified)
• 1 cup Yellow corn (Roasted and cooled; remove kernels from the cob if starting with corn on the cob)
• 1 cup Canned black beans (Strained and rinsed)
• 0.5 cup Red onion (Finely diced)
• 0.5 cup Poblano pepper (Finely diced)
• 0.5 cup Tomatoes (Finely diced)
• 0.5 cup Fresh cilantro (Chopped)
• 1 Lime juice (Juice of 1 lime)
• Salt (To taste, for salsa)
• Garlic powder (To taste, for salsa)
• 1 cup Light sour cream (Approximately 1 cup)
• 1 tbsp Extra-virgin olive oil (Approximately 1 tablespoon; for the sauce)
• 0.5 Lime zest (Zest of half a lime)
• 0.5 Lime juice (Juice of half a lime)
• 2 cloves Garlic (Source spelling corrected from “galric”)
• 0.5 bunch Fresh cilantro (Blend into sauce)
• Salt (To taste, for sauce)
• Cooking oil or grease (For greasing the shrimp-cooking skillet; amount not specified)

Steps

1. 1

   Remove the kernels from the corn cob if using corn on the cob. Heat a skillet over high heat, add the corn, and roast for 3–5 minutes, stirring frequently to prevent burning.

2. 2

   Transfer the roasted corn to a bowl and let it cool while you prepare the remaining salsa ingredients.

3. 3

   Combine the cooled corn with the rinsed black beans, diced red onion, poblano pepper and tomatoes, chopped cilantro, lime juice, salt, and garlic powder. Refrigerate the salsa until ready to serve.

4. 4

   Put the light sour cream, olive oil, lime zest, lime juice, garlic, cilantro, and salt in a blender. Blend until smooth, then refrigerate until ready to serve.

5. 5

   Place the cleaned, peeled shrimp in a large bowl. Add the olive oil and taco seasoning, then mix until the shrimp are evenly coated.

6. 6

   Heat a large greased skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side, until cooked through; avoid overcooking.

7. 7

   Assemble bowls with cooked jasmine rice, the shrimp, roasted corn and black bean salsa, and creamy cilantro-lime sauce. Serve and enjoy.

Notes

The source describes measurements as estimates and suggests adjusting to personal preference. It does not specify the quantity of taco seasoning or cooked jasmine rice, nor the detailed bowl assembly proportions. The stated under-30-minute claim may not include all prep and cooking time.

Nutrition per serving

• dinner
• main
• seafood
• high-protein
• weeknight
• meal prep
• skillet
• Mexican-inspired