Loaded Shrimp Taco Bowl
Loaded Shrimp Taco Bowl
Ingredients
For the Shrimp and Base
- 1 pound extra large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- as needed taco seasoning
- as needed jasmine rice, cooked
For the Roasted Corn & Black Bean Salsa
- 1 cup yellow corn, roasted and cooled
- 1 cup black beans, strained and rinsed
- 1/2 cup red onion, finely diced
- 1/2 cup poblano pepper, finely diced
- 1/2 cup tomatoes, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- as needed salt
- as needed garlic powder
For the Creamy Cilantro Lime Sauce
- 1 cup light sour cream
- 1 tablespoon extra virgin olive oil
- 1/2 lime, zested
- 1/2 lime, juiced
- 2 cloves garlic
- 1/2 bunch cilantro
- as needed salt
- as needed water
Instructions
- 1
Prepare the roasted corn and black bean salsa: Remove corn kernels from the cob. Roast the corn in a pan over high heat for 3-5 minutes, stirring frequently to prevent burning. Transfer the roasted corn to a bowl and let it cool. While the corn cools, strain and rinse the black beans, finely dice the red onion, poblano pepper, and tomatoes, and chop the fresh cilantro. Combine the cooled roasted corn, black beans, red onion, poblano pepper, tomatoes, and cilantro in the bowl. Squeeze in the juice of 1 lime. Season with salt and garlic powder to taste. Mix well and place in the fridge.
⏱️ 10 min
- 2
Prepare the creamy cilantro lime sauce: Add light sour cream, extra virgin olive oil, lime zest, lime juice, garlic cloves, and cilantro to a jar or blending container. Blend all ingredients together using an immersion blender until smooth. Add 1-2 tablespoons of water at a time, if needed, until the desired thickness is reached. Cover and place in the fridge.
⏱️ 5 min
- 3
Prepare the shrimp: Ensure the shrimp are clean and peeled. Place the shrimp in a large bowl. Add 2 tablespoons of extra virgin olive oil and taco seasoning. Mix by hand until the shrimp are well coated.
⏱️ 3 min
- 4
Cook the shrimp: Heat a large, greased skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, turning with tongs, until pink and cooked through. Be careful not to overcook.
⏱️ 7 min
- 5
Assemble the bowls: Scoop cooked jasmine rice into serving bowls. Top with the cooked shrimp. Spoon a generous amount of the roasted corn and black bean salsa over the shrimp. Drizzle with the creamy cilantro lime sauce. Mix with a fork and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Shrimp Taco Bowl
For the Shrimp and Base
- 1 pound extra large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- as needed taco seasoning
- as needed jasmine rice, cooked
For the Roasted Corn & Black Bean Salsa
- 1 cup yellow corn, roasted and cooled
- 1 cup black beans, strained and rinsed
- 1/2 cup red onion, finely diced
- 1/2 cup poblano pepper, finely diced
- 1/2 cup tomatoes, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- as needed salt
- as needed garlic powder
For the Creamy Cilantro Lime Sauce
- 1 cup light sour cream
- 1 tablespoon extra virgin olive oil
- 1/2 lime, zested
- 1/2 lime, juiced
- 2 cloves garlic
- 1/2 bunch cilantro
- as needed salt
- as needed water
Instructions
- 1
Prepare the roasted corn and black bean salsa: Remove corn kernels from the cob. Roast the corn in a pan over high heat for 3-5 minutes, stirring frequently to prevent burning. Transfer the roasted corn to a bowl and let it cool. While the corn cools, strain and rinse the black beans, finely dice the red onion, poblano pepper, and tomatoes, and chop the fresh cilantro. Combine the cooled roasted corn, black beans, red onion, poblano pepper, tomatoes, and cilantro in the bowl. Squeeze in the juice of 1 lime. Season with salt and garlic powder to taste. Mix well and place in the fridge.
⏱️ 10 min - 2
Prepare the creamy cilantro lime sauce: Add light sour cream, extra virgin olive oil, lime zest, lime juice, garlic cloves, and cilantro to a jar or blending container. Blend all ingredients together using an immersion blender until smooth. Add 1-2 tablespoons of water at a time, if needed, until the desired thickness is reached. Cover and place in the fridge.
⏱️ 5 min - 3
Prepare the shrimp: Ensure the shrimp are clean and peeled. Place the shrimp in a large bowl. Add 2 tablespoons of extra virgin olive oil and taco seasoning. Mix by hand until the shrimp are well coated.
⏱️ 3 min - 4
Cook the shrimp: Heat a large, greased skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, turning with tongs, until pink and cooked through. Be careful not to overcook.
⏱️ 7 min - 5
Assemble the bowls: Scoop cooked jasmine rice into serving bowls. Top with the cooked shrimp. Spoon a generous amount of the roasted corn and black bean salsa over the shrimp. Drizzle with the creamy cilantro lime sauce. Mix with a fork and enjoy!
⏱️ 5 min