Tex-Mex Charred Corn Shrimp Burrito Bowls with Heirloom Pico

Tex-Mex cooking thrives on the borderland blend of smoky spice and fresh heat. These burrito bowls layer chili-dusted shrimp and skillet-charred sweet corn over rice, finished with a bright heirloom tomato pico.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 485 cal
• 32g protein
• 48g carbs
• 18g fat

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Ingredients

• 1 lb, peeled and deveined raw shrimp
• 1½ tsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 1 tsp, divided kosher salt
• 2, juiced and zested lime
• 3 tbsp, divided olive oil
• 2½ cups (from about 3–4 ears) fresh sweet corn kernels
• 3 cups cooked cilantro-lime rice or plain rice
• 1 lb, diced heirloom tomatoes
• ½ small, finely diced red onion
• 1, seeded and minced jalapeño
• ⅓ cup, chopped fresh cilantro
• 1 (15 oz) can, drained and rinsed canned black beans
• 1 large, sliced avocado
• ⅓ cup, crumbled cotija cheese
• ½ cup sour cream or Greek yogurt

Instructions

1. 1Pat the shrimp dry and place in a medium bowl. Toss with chili powder, cumin, smoked paprika, half the salt, lime zest, half the lime juice, and olive oil until evenly coated. Set aside to marinate while you prep the rest.
2. 2Heat a large cast-iron skillet or heavy nonstick pan over medium-high heat until very hot. Add olive oil, then the corn kernels in a single layer. Let them sit undisturbed for 2 to 3 minutes so they develop deep char marks, then stir and cook another 2 minutes until bright and lightly blistered. Transfer the corn to a plate.
3. 3In the same hot skillet, add the remaining olive oil. Arrange the seasoned shrimp in a single layer and cook without moving for 2 minutes until the undersides turn pink and opaque. Flip and cook 1 to 2 minutes more until just cooked through and lightly curled. Remove from heat and squeeze a little remaining lime juice over the top.
4. 4While the shrimp cook, make the heirloom pico: in a bowl combine the diced tomatoes, red onion, jalapeño, most of the cilantro, the remaining salt, and the rest of the lime juice. Toss gently and taste for brightness.
5. 5Warm the black beans briefly in a small saucepan or microwave with a splash of water so they are hot and steamy. Fluff the cooked rice if needed.
6. 6Build the bowls: divide the rice among four lunch containers or plates. Top each with a portion of black beans, charred corn, and the cooked shrimp.
7. 7Spoon a generous amount of the fresh heirloom pico over each bowl. Add avocado slices, a dollop of sour cream or Greek yogurt, crumbled cotija, and the remaining cilantro.
8. 8Serve immediately while the shrimp are warm, or pack the components separately for work-friendly meal-prep lunches that stay fresh until midday.