Mexican Shrimp Bowl & Corn Salsa With Cilantro Lime Sauce

A flavorful Mexican shrimp bowl with corn and black bean salsa, topped with a creamy cilantro lime sauce.

By @cookwithchay

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1.5 cups corn
• 2 teaspoons olive oil
• 1 cup black beans
• 0.5 cup red onion
• 0.5 cup tomatoes
• 0.5 cup jalapeño
• 2 tablespoons cilantro
• 1 tablespoon olive oil
• 1 whole lime
• 0.25 teaspoon salt
• 1 cup sour cream
• 1 tablespoon olive oil
• 0.5 whole lime zest
• 0.5 whole lime juice
• 2 cloves garlic
• 0.5 bunch cilantro
• 0.5 whole jalapeño
• 1 to taste salt
• 2 tablespoons water
• 16 oz jumbo shrimp
• 2 tablespoons taco seasoning
• 0.25 teaspoon salt
• 0.5 teaspoon chili flakes
• 2 teaspoons olive oil
• 2 tablespoons olive oil

Instructions

1. Make white rice according to package instructions.
2. Shuck and roast the corn in a pan with 2 teaspoons olive oil. Remove and cool.
3. Mix together the roasted corn, black beans, red onion, tomatoes, jalapeño, cilantro, olive oil, lime juice, and salt. Refrigerate until ready to use.
4. Blend together the sour cream, olive oil, lime zest, lime juice, garlic, cilantro, jalapeño, salt, and water. Refrigerate until ready to use.
5. Pat the shrimp dry and butterfly by cutting a slit down the back.
6. Season the shrimp with taco seasoning, salt, chili flakes, and olive oil. Mix and massage well.
7. Add one tablespoon olive oil to a hot pan and sear the shrimp for one minute. Add another tablespoon of olive oil and flip the shrimp and cook for another one minute. Total cook time should not exceed 3 minutes otherwise shrimp will be overcooked and rubbery.
8. Assemble the bowl with rice, shrimp, and corn and black bean salsa.
9. Pour the cilantro lime sauce all over.
10. Serve hot.