Description
These fiesta shrimp bowls bring the party to your dinner table in minutes – quick to make but bursting with so much flavor, you’ll swear you’re dining at a beachside cantina.
Ingredients
Scale
- 1 lb (450g) large shrimp, peeled and deveined
- 2 cups (370g) cooked brown or white rice
- 2 tablespoons olive oil, divided
- 2 tablespoons taco seasoning
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 medium red onion, thinly sliced
- 1 cup (165g) corn kernels (fresh or frozen)
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 ripe avocado, sliced
- 1 cup (240ml) salsa (store-bought or homemade)
- ¼ cup (60ml) fresh lime juice
- ½ cup (15g) fresh cilantro, chopped
- 1 jalapeño, thinly sliced (optional)
- Salt and pepper to taste
Instructions
- Prepare rice according to package instructions. Stir in 1 tablespoon lime juice and 2 tablespoons chopped cilantro. Keep warm.
- In a bowl, toss shrimp with 1 tablespoon olive oil, taco seasoning, salt, and pepper until evenly coated.
- Heat remaining tablespoon of olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until pink and slightly charred. Remove and set aside.
- In the same skillet, add bell peppers and red onion. Sauté for 4-5 minutes until slightly softened but still crisp.
- Add corn kernels and cook for 2 more minutes. Season with salt and pepper.
- Add black beans to the vegetable mixture and stir to combine. Cook for 1-2 minutes until just warmed through.
- Assemble bowls by dividing rice among four serving bowls, then topping with the vegetable-bean mixture and cooked shrimp.
- Add sliced avocado and a spoonful of salsa to each bowl.
- Drizzle with remaining lime juice and garnish with cilantro and jalapeño slices if desired.