Grilled Shrimp Bowl with Fire-Roasted Corn and Lime Crema
By Ruby Chen
Prep
20 min
Cook
15 min
Total
35 min
Servings
2
Level
Easy
Grilled shrimp bowls are a convenient meal plan․ Some toppings and other ingredients can be prepared ahead of time and refrigerated‚ and the shrimp bowl can be assembled right before lunch․ Blackened shrimp and grilled corn add variety in texture to chilled lime crema in the shrimp bowl without too many containers for lunch․
The spice blend browns during cooking‚ and the shrimp turn opaque fairly quickly when added to the grill pan․ I pull the shrimp from the heat when they are fully cooked and browned․ A cast-iron grill pan is a good choice for this recipe․ The grill marks will still be apparent when the creamy sauce is added․
Prepare the bowls by placing rice and greens on opposite sides and other ingredients in clear sections․ Garnish with chopped cilantro and a lime wedge․ I like a light coating of crema that can be spread with a spoon instead of a dollop․ Matte ceramic bowls show grill marks on the corn․
To add variety to the menu‚ I suggest offering jalapeño coleslaw as a side dish with shrimp for extra crunch and heat‚ and Italian bruschetta or cowboy caviar for dipping with shrimp dishes․ Cucumber beet salad offers a contrasting flavor to shrimp dishes and works well alongside shrimp dishes at tables with several bowls․
Why you'll love this recipe
- Cook the rice and shrimp together once and eat pre-cooked portions as lunch with little or no preparation․
- Each container is consumed separately․ When mixed together in one bowl‚ the bowl contains separate hot and cold sides․
- A recipe for two servings is a suitable option if you plan to serve yourself one portion now and later eat the other portion․
- Reheated rice can be fluffed up by adding water before reheating․
- Burned corn and black beans in the bowls make them ready for consumption as a complete meal․
- Serve the crema last․ Rice and other vegetables won't be well mixed with the crema until you serve them․
Ingredients
- •1 lb jumbo shrimp (peeled and deveined, 16/20 count)
- •1 tbsp avocado oil (for searing)
- •1 tsp smoked paprika (for the spice rub)
- •ground cumin (for the spice rub)
- •garlic powder (for the spice rub)
- •salt (a pinch for the rice and to taste for the spice rub)
- •black pepper (to taste, for the spice rub)
- •1 cup long-grain white rice (rinsed well)
- •1 ½ cups water (plus a splash for the lime crema)
- •2 cups mixed salad greens (such as baby spinach, arugula, and lollo rosso)
- •1 cup corn kernels (fire-roasted or charred)
- •1 large ripe avocado (sliced into wedges)
- •1 cup cherry tomatoes (halved)
- •1 can black beans (400g, rinsed and drained)
- •½ cup sour cream (or plain Greek yogurt)
- •1 lime (juice of half for the crema, with wedges for serving)
- •fresh cilantro (chopped, for garnish)
- •brown sugar (optional, a pinch for the shrimp rub)
Instructions
- 1
Rinse the rice under cold water until the water runs clear. Combine it with 1.5 cups water and a pinch of salt in a small pot, bring to a boil, then cover and simmer on the lowest heat for 15 minutes. Remove from the heat, leave covered for 5 minutes, and fluff with a fork.
- 2
Pat the shrimp completely dry. Toss with the avocado oil, smoked paprika, cumin, garlic powder, salt, and pepper. Heat a grill pan over medium-high until it is wisping with smoke, arrange the shrimp in one layer, and cook without moving them for 2 minutes. Flip and cook for 60 to 90 seconds, until opaque.
- 3
Sear the corn kernels in the grill pan until charred yellow and brown spots form. Halve the tomatoes, slice the avocado into thin crescents, and rinse and drain the black beans.
- 4
Whisk the sour cream, juice of half a lime, a pinch of salt, and a splash of water in a small bowl until thin enough to drizzle.
- 5
Divide the rice and greens between two matte ceramic bowls. Arrange the shrimp, corn, black beans, tomatoes, and avocado in sections, drizzle with the lime crema, and finish with chopped cilantro and lime wedges.
FAQ
Nutrition (per serving)
Calories
485
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