Description
Delight in the vibrant flavors of Mexican street corn and perfectly sautéed jumbo shrimp, served over a bed of romaine lettuce or rice for an unforgettable meal.
Ingredients
- 1 lb jumbo shrimp (peeled & deveined)
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 clove garlic (minced)
- Salt and pepper to taste
- 2 cups corn kernels (fresh or frozen)
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/4 cup Cotija cheese (crumbled)
- 2 tablespoons lime juice
- 2 tablespoons red onion (finely chopped)
- 1 tablespoon fresh cilantro (chopped)
- 1/2 teaspoon chili powder
- Salt to taste
- 2 cups romaine lettuce or rice
- 1 avocado (sliced)
- 1/2 cup black beans (optional)
- Extra lime wedges and cilantro for garnish
Instructions
- Sauté the shrimp: In a skillet, heat the olive oil over medium-high heat. Toss the shrimp in lime juice, chili powder, minced garlic, salt, and pepper. Sauté until the shrimp turn pink and are cooked through, about 3–4 minutes per side. Once perfectly cooked, set aside.
- Make the Mexican street corn: In the same skillet, char the corn kernels for 7–8 minutes, allowing them to develop a slightly blackened exterior. Remove from heat and let cool slightly. In a bowl, mix the charred corn with mayonnaise, sour cream, Cotija cheese, lime juice, red onion, chili powder, cilantro, and salt.
- Assemble the bowl: In each bowl, create a base using romaine lettuce or rice. Top the base with the sautéed shrimp and spoon the vibrant street corn mixture generously over the top. Add black beans for extra protein if desired. Finish with avocado slices, garnishing with cilantro and lime wedges on the side.
Notes
For extra crunch, sprinkle tortilla chips over the top. Marinate the shrimp for at least 30 minutes before cooking for enhanced flavor.
