Description
A vibrant and flavorful shrimp bowl full of fresh ingredients, perfect for any occasion.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups cooked rice (white or brown)
- 1 cup black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup diced red onion
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Prepare the shrimp: In a mixing bowl, combine shrimp, olive oil, chili powder, cumin, garlic powder, salt, and pepper. Mix well and let it marinate for about 5 minutes.
- Cook the shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove shrimp from skillet and set aside.
- Sauté additional ingredients: In the same skillet, add the diced red onion and cook for 2 minutes until it becomes fragrant and translucent.
- Combine everything: Add the black beans, corn, cherry tomatoes, and cooked rice to the skillet. Stir well to combine and cook for another 3-4 minutes, allowing everything to warm through.
- Add shrimp back in: Return the cooked shrimp to the skillet and mix until everything is well combined. The sauce should be slightly thick and glossy.
- Serve: Transfer the mixture to serving bowls. Top with diced avocado and garnish with fresh cilantro. Serve with lime wedges for a zesty kick!
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 160mg