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Prawn

Cilantro Lime Shrimp Bowl

This dish has tons of flavor and texture. The cilantro-lime shrimp is tangy and fresh, with brown rice and creamy avocado to balance the intensity. The two-chile cream sauce is easy to make and brings all the flavors of this bowl dinner together.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 (15-ounce) can no-salt-added black beans, rinsed
  • 1 cup fresh corn kernels (from 2 ears) or 1 cup thawed frozen corn
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 (4-ounce) can hatch chiles, undrained
  • ¼ 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
  • ½ cup chopped fresh cilantro, plus more for garnish
  • 2 cups hot cooked brown rice
  • 1 avocado, sliced
  • lime wedges for serving

Directions

  1. Combine black beans, corn and ¼ teaspoon each salt and pepper in a medium bowl. Set aside.
  2. Combine Hatch chiles, yogurt, serrano, 1 tablespoon avocado oil, 1 tablespoon lime juice, ½ tablespoon garlic and ¼ teaspoon salt in a blender; process until smooth, about 1 minute. Set the yogurt sauce aside.
  3. Toss shrimp with the remaining 1 ½ tablespoons garlic and ¼ teaspoon each salt and pepper. Heat the remaining 2 tablespoons 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 lime juice; stir to combine. Cook, stirring often, until the shrimp are opaque, 2 to 3 minutes.
  4. 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.