Description
These Mexican Street Corn Shrimp Bowls are packed with bold flavor—juicy shrimp, creamy esquites, and fresh toppings over a bed of greens or rice. A quick, easy, and healthy meal perfect for lunch, dinner, or meal prep.
Ingredients
For the Shrimp:
- 1 lb jumbo shrimp (peeled & deveined)
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp chili powder
- 1 clove garlic (minced)
- Salt & pepper to taste
For the Mexican Street Corn:
- 2 cups corn kernels (fresh or frozen)
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1/4 cup Cotija cheese (crumbled)
- 2 tbsp lime juice
- 2 tbsp red onion (finely chopped)
- 1 tbsp fresh cilantro (chopped)
- 1/2 tsp chili powder
- Salt to taste
For Assembly:
- 2 cups romaine lettuce or rice
- 1 avocado (sliced)
- 1/2 cup black beans (optional)
- Extra lime wedges and cilantro for garnish
Instructions
1. In a skillet, heat olive oil over medium-high heat. Toss shrimp with lime juice, chili powder, garlic, salt, and pepper. Sauté for 3–4 minutes per side until pink and cooked through. Set aside.
2. In the same skillet, char the corn for 7–8 minutes until slightly blackened. Let cool slightly.
3. In a bowl, mix the corn with mayonnaise, sour cream, Cotija cheese, lime juice, red onion, chili powder, cilantro, and salt.
4. To assemble, add lettuce or rice as a base in each bowl.
5. Top with shrimp, street corn mixture, black beans, and avocado slices.
6. Garnish with extra cilantro and lime wedges before serving.
Notes
Substitute Greek yogurt for mayo and sour cream for a lighter option.
Avoid overcooking shrimp; remove from heat as soon as they turn pink.
Frozen shrimp can be defrosted quickly in cold water in under 10 minutes.
Add crushed tortilla chips on top for extra crunch.
Nutrition
- Serving Size: 1 bowl