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Tex Mex Shrimp and Rice Bowl

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Ingredients:


1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)


1 cup frozen corn, thawed
1/2 cup diced red onion
1/4 cup chopped cilantro
1 jalapeรฑo, seeded and minced (optional)
1 lime, juiced
Salt to taste


1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped cilantro
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper


Optional garnish:

1 avocado, sliced
Sesame seeds, for garnish
Chopped green onions, for garnish



Instructions:


Prep the Shrimp: In a bowl, combine shrimp, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Toss to coat.


Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, cilantro, lime juice, garlic, salt, and pepper.  {this can be prepared ahead of time}


Make the Corn Salsa: Combine corn, red onion, jalapeรฑo (if using), cilantro, lime juice, and salt in a bowl. Mix gently and set aside.  {this can be prepared ahead of time}


Grill the Shrimp: Grill the shrimp over medium heat for 2-3 minutes per side, or until cooked through.  Inside: heat a cast iron pan on medium heat, then cook 1-2 minutes per side, or until cooked through.


Assemble the Bowls: Divide cooked rice between bowls. Top with grilled shrimp, mango salsa, avocado slices, and drizzle with Creamy Sauce. Garnish with sesame seeds and chopped green onions.



Tips & Tweaks:

Spice it up: Add more cayenne pepper or a pinch of red pepper flakes to the shrimp marinade.
Make it a meal: Serve the bowls with a side salad or soup.


After you make it, share a photo of your finished creation on social media using #CocktailDiet or tag me!  It doesn't have to be pretty, just look at mine :) 

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Past recipes that might interest you:


Need more easy recipes, click to grab these!



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โค๏ธ  April402-204-8070 call/textAprilCarnahan.info  

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