Chili-Lime Shrimp Corn Salad Bowls

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 Tbsp olive oil
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp total, divided kosher salt
• 2 lime
• 2 cups frozen fire-roasted corn
• 1 (15-oz) can black beans
• 1 cup cherry tomatoes
• 1 large avocado
• 1/4 cup finely diced red onion
• 1/3 cup chopped fresh cilantro
• 1/3 cup crumbled cotija cheese
• 2 cups cooked brown rice or cauliflower rice

Instructions

1. 1Pat shrimp very dry with paper towels. In a bowl toss shrimp with olive oil, chili powder, cumin, smoked paprika, salt, and the zest of lime.
2. 2Heat a large skillet over medium-high until hot. Add shrimp in a single layer and cook 2 minutes per side until pink, opaque, and lightly charred at the edges; squeeze juice of half a lime over them and transfer to a plate.
3. 3In the same skillet add remaining oil and the frozen fire-roasted corn. Cook undisturbed 3 minutes, then stir and cook 2 minutes more until kernels are hot and starting to blister.
4. 4Drain and rinse black beans. Halve cherry tomatoes, dice avocado, and finely dice red onion.
5. 5In a large bowl combine warm corn, black beans, tomatoes, red onion, cilantro, juice of the remaining 1½ limes, and salt. Toss gently.
6. 6Fold in the diced avocado and half the cotija so the avocado stays mostly intact.
7. 7Divide warm rice among 4 bowls. Spoon the corn-bean salad over the rice, top with chili-lime shrimp, and finish with remaining cotija and extra cilantro.
8. 8Serve immediately while shrimp are warm, or pack components separately for meal-prep lunches that stay bright and fresh up to 2 days.