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Shrimp Taco Bowl

Shrimp Taco Bowls Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt, plus more to taste
  • 1 tablespoon vegetable oil
  • 1 cup long-grain white rice, rinsed
  • 2 cups water
  • 1 lime, zest and juice
  • ¼ cup chopped fresh cilantro, plus extra for garnish
  • 1 medium ripe tomato, diced
  • ¼ cup finely diced white onion
  • ¼ cup sour cream
  • 1 teaspoon adobo sauce (from a can of chipotle peppers in adobo)
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 avocado, sliced (optional)
  • Tortilla strips or crushed chips, for serving (optional)

Method
 

  1. Cook the rice with the water and a pinch of salt: bring to a boil, cover, and simmer for 15 minutes. Rest 5 minutes, then fluff and stir in the lime zest and 2 tablespoons cilantro. While the rice cooks, make the pico by tossing the tomato, onion, 1 tablespoon cilantro, a squeeze of lime juice, and a pinch of salt.
  2. Pat the shrimp dry, toss with chili powder, cumin, and ¼ teaspoon salt. Sear in hot oil in a skillet over medium-high heat for about 2 minutes per side, until pink. Transfer to a plate.
  3. Warm the black beans and corn in the microwave for 1½ to 2 minutes. Stir together the sour cream, adobo sauce, and ½ teaspoon lime juice for the crema.
  4. Divide the rice among bowls, top with the shrimp, beans and corn, pico, crema, and optional avocado and tortilla strips. Serve with lime wedges.

Notes

The rice can be made a day ahead and reheated. If you like extra heat, add a pinch of cayenne to the shrimp spice rub.