Cilantro Lime Shrimp Bowl
This delicious shrimp bowl is packed with tons of flavour and texture, with tangy and fresh shrimp, filling brown rice and creamy avocado. Enjoy the last few days of summer with this easy and delicious dinner!
Ingredients (serves 4)
- 1 (15-ounce) can no-salt-added black beans, rinsed
- 1 cup fresh corn kernels (from 2 ears ) or 1 cup thawed frozen corn
- 3/4 teaspoon salt, divided
- 1/2 teaspoon ground pepper, divided
- 1 (4-ounce) can Hatch chiles, undrained
- 1/4 cup plain whole-milk strained yogurt (such as Greek style)
- 1 serrano chile, stemmed
- 3 tablespoons avocado oil, divided
- 1 teaspoon grated lime zest
- 4 tablespoons lime juice, divided
- 2 tablespoons finely chopped garlic, divided
- 1 pound large raw shrimp, peeled and deveined
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 2 cups hot cooked brown rice
- 1 avocado, sliced
- Lime wedges for serving
Directions
- Combine black beans, corn and 1/4 teaspoon each of salt and pepper in a medium bowl. Set aside.
- Combine Hatch chiles, yogurt, serrano, 1 tablespoon oil, 1 tablespoon lime juice, 1/2 tablespoon garlic and 1/4 teaspoon salt in a blender; process until smooth, about 1 minute. Set the yogurt sauce aside.
- Toss shrimp with the remaining 1 1/2 tablespoons garlic and 1/4 teaspoon each salt and pepper. Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook, undisturbed, for 4 minutes. Add lime zest, cilantro and the remaining 3 tablespoons of lime juice; stir to combine. Cook, stirring often, until the shrimp are opaque, 2 to 3 minutes.
- Divide rice, shrimp, black bean mixture and avocado evenly among 4 bowls and drizzle with yogurt sauce. Garnish with additional cilantro and serve with lime wedges, if desired.
Recipe courtesy of EatingWell.
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