Description
A delicious and vibrant dish combining cilantro lime rice, juicy shrimp, and a refreshing black bean corn salad.
Ingredients
Scale
- 1 recipe Cilantro Lime Rice
- 1 1/2 pounds medium shrimp, deveined (tail on or peeled)
- 3 tablespoons olive oil
- 3/4 teaspoon each kosher salt, smoked paprika, garlic powder, onion powder, and cumin
- 1 can black beans
- 1 15-ounce can corn
- 1 cup pico de gallo
- For serving: avocado slices, cherry tomatoes (optional)
- 1/2 cup plain whole milk yogurt (or use mayo for dairy-free)
- 1/4 cup mayonnaise
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon each dried dill, garlic powder, and onion powder
- 1/4 teaspoon each kosher salt and ground black pepper
- 2 to 2 1/2 tablespoons adobo sauce from a can of chipotle chilis
Instructions
- Start the Cilantro Lime Rice (open the rice recipe in a separate tab).
- Thaw the shrimp, if using frozen. Preheat the oven to 400 degrees Fahrenheit or preheat the broiler. Pat the shrimp dry. Mix it in a bowl with the olive oil, salt, and spices.
- Place the shrimp in an even layer on a baking sheet (lined with parchment paper, if baking). Bake until juicy and opaque, about 4 to 6 minutes, or broil for 3 to 6 minutes, rotating as necessary.
- If sautéing, in a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque.
- Meanwhile, drain and rinse the beans and corn. In a medium bowl, mix the beans, corn, and pico de gallo with 1/2 teaspoon kosher salt.
- Mix all ingredients together in a medium bowl.
- To serve, place the rice, black bean corn salad, and shrimp in a bowl. Add avocado and cherry tomatoes if using. Drizzle with dressing and top with extra chopped cilantro.
Notes
- If you want a dairy-free option, replace the yogurt with mayo.
- This recipe can be adjusted with your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl