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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


DIFFICULTY: beginner


  • 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 


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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