INTRO: This recipe is light, refreshing, and screams summer! If you have 45 mins to dedicate to cooking up a healthy meal for the entire family, or for meal prepping lunches for the week, then I recommend giving this recipe a try. The shrimp is savory, the corn salad is lime-y, and all of the different textures of the various ingredients bring this meal together to make it one that you can’t have just once!
PREP TIME: 15 mins
COOK TIME: 20-25 mins
SERVINGS: 4
DIFFICULTY: beginner
INGREDIENTS:
1lb peeled and deveined shrimp
2c cooked rice (of choice)
1.5tsp cumin
1tsp paprika
1tsp garlic powder
0.5tsp onion powder
Salt and pepper (to taste)
2tbsp olive oil
1c roasted corn
1 red pepper, diced
2tbsp chopped cilantro
Juice of 1 lime
1 avocado, thinly sliced
DIRECTIONS:
RICE: cook 1 cup of rice in a pressure cooker with 1.5 cups of water on the rice setting! If you do not have a pressure cooker, cook on stove. This step typically takes the longest, so do it first.
SHRIMP: in a large bowl, toss shrimp, cumin, paprika, garlic powder, onion powder, and salt and pepper (to taste). In a large skillet, heat one tbsp of olive oil. On medium high heat, cook shrimp until slightly charred.
CORN SALAD: in a medium bowl, combine corn, pepper, cilantro. Add one tbsp of olive oil and the juice of 1/2 lime. Add salt and pepper to taste and stir!
BUILD BOWLS: divvy rice up evenly between bowls. Top with shrimp and corn salad. Add sliced avocado, juice of 1/2 lime and mix!
NUTRITION INFO (per serving):
Calories: 402kcals
Fat: 16g
Carbs: 32g
Protein: 28g
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