Name: Shrimp Rice Bowl with Mexican Street Corn and Coleslaw Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 ½ cups long-grain white rice; 2 ¼ cups low-sodium chicken broth; 1 ¼ teaspoons kosher salt, divided; 4 tablespoons fresh lime juice, divided; ¼ cup fresh cilantro, chopped, divided; 2 cups frozen corn kernels, thawed; 4 tablespoons mayonnaise, divided; 1 ¼ teaspoons chili powder, divided; ¼ cup cotija cheese (or feta), crumbled, plus more for serving; ½ teaspoon black pepper, divided; 2 cups bagged coleslaw mix (about ½ a 9-ounce bag); 1 pound large shrimp, peeled, deveined, and tails removed (about 16-20); 1 teaspoon smoked paprika; 1 teaspoon granulated garlic; 1 tablespoon olive oil; lime wedges

Jump to Recipe· 4.2 from 45 reviews

“`html

If you’re craving a vibrant dish that bursts with flavor and texture, look no further than this Shrimp Rice Bowl with Mexican Street Corn and Coleslaw Recipe. It’s a delightful medley of juicy, smoky shrimp paired perfectly with zesty cilantro-lime rice, creamy Mexican street corn bursting with a subtle kick, and crisp, tangy coleslaw that adds the perfect refreshing crunch. This recipe makes a fantastic weeknight dinner or a colorful weekend treat that’s sure to impress your family and friends.

Ingredients You’ll Need

A flat lay of raw ingredients is arranged neatly on a white marbled surface. There is a white bowl full of dry white rice at the top right. Around it, sprigs of fresh green cilantro and two halved limes are placed. Below the rice, a clear glass measuring cup holds a light yellow broth. To the bottom right, a white bowl is filled with bright yellow corn kernels. Next to that is a small round white bowl of white crumbly cheese. Moving left, a black plate holds raw white and slightly translucent shrimp curled up in a loose cluster. Above that plate, a white bowl contains shredded slaw mix with purple, green, and orange strands. To the top left of the slaw, a small white bowl contains a thick swirl of creamy sauce. Nearby are two glass spice jars lying down, labeled garlic powder and smoked paprika, and another labeled chili powder at the bottom right. A small white bowl with black pepper and another with salt complete the setup, making the ingredients crisp and clean-looking in natural light photo taken with an iphone --ar 4:5 --v 7

Gathering straightforward yet colorful ingredients is the key to making this dish shine. Each component deserves a moment to sparkle, from the juicy shrimp to the lively street corn topping and refreshing coleslaw. Every ingredient blends harmoniously to create a balanced plate that’s both nourishing and exciting.

1 ½ cups long-grain white rice: The fluffy, neutral base that lets all other flavors pop beautifully.
2 ¼ cups low-sodium chicken broth: Adds depth to the rice’s flavor without overwhelming it.
1 ¼ teaspoons kosher salt, divided: Essential for seasoning each element perfectly.
4 tablespoons fresh lime juice, divided: Brightens and lifts the dish with citrusy zing.
¼ cup fresh cilantro, chopped, divided: Adds a fresh, herbaceous note that ties it all together.
2 cups frozen corn kernels, thawed: The star of the Mexican street corn topping, sweet and juicy.
4 tablespoons mayonnaise, divided: Creates creamy richness in both the street corn and coleslaw.
1 ¼ teaspoons chili powder, divided: Adds a smoky warmth that gently teases your taste buds.
¼ cup cotija cheese (or feta), crumbled, plus more for serving: Adds a salty, tangy finishing touch.
½ teaspoon black pepper, divided: Provides subtle heat and complexity.
2 cups bagged coleslaw mix (about ½ a 9-ounce bag): Brings crisp texture and color contrast to the bowl.
1 pound large shrimp, peeled, deveined, and tails removed (about 16-20): Tender, juicy, and perfectly seasoned protein.
1 teaspoon smoked paprika: Adds that irresistible smoky aroma and depth.
1 teaspoon granulated garlic: Infuses a mild garlicky warmth without overpowering.
1 tablespoon olive oil: For cooking shrimp to a beautiful sear.
Lime wedges, for serving: The perfect finishing touch for an extra burst of freshness.

How to Make Shrimp Rice Bowl with Mexican Street Corn and Coleslaw Recipe

Step 1: Cook the Lime Cilantro Rice

Start by combining the long-grain white rice, low-sodium chicken broth, and a pinch of salt in a medium saucepan. Bring it to a boil over medium-high heat, then reduce to low and cover. Let it simmer gently for 15-18 minutes until all the broth is absorbed and the grains are tender. Once done, remove from heat and keep it covered for 5 minutes before fluffing with a fork. Stir in half the fresh lime juice and cilantro to give the rice a zesty, herbaceous kick that sets the tone for the entire bowl.

Step 2: Prepare the Mexican Street Corn Topping

While the rice is cooking, grab a bowl and toss together the thawed corn kernels with mayonnaise, a tablespoon of lime juice, chili powder, and salt. This creamy mixture brilliantly mimics the flavors of traditional Mexican street corn. Then stir in crumbled cotija cheese and some chopped cilantro, giving the topping a tangy, savory profile with fresh bursts of herbaceous goodness. Set this enticing mixture aside to let the flavors meld.

Step 3: Make the Refreshing Coleslaw

For the slaw, whisk together the remaining mayonnaise, lime juice, salt, and black pepper in a medium bowl until smooth and creamy. Then fold in the bagged coleslaw mix until every shred of cabbage and carrot is lightly dressed. This simple yet tangy coleslaw adds crunch and a cooling contrast to the warm, smoky shrimp and sweet corn.

Step 4: Season and Cook the Shrimp

Pat your shrimp nice and dry before tossing them with chili powder, smoked paprika, granulated garlic, salt, and pepper. The spice blend infuses the shrimp with smoky, garlicky, and slightly spicy notes. Heat olive oil in a skillet over medium-high heat and cook the shrimp in a single layer, about 2-3 minutes per side until they turn a beautiful pink and curl into a gentle C shape — the perfect indicator that they’re cooked through without drying out.

Step 5: Assemble Your Shrimp Rice Bowl with Mexican Street Corn and Coleslaw Recipe

Divide the fluffy cilantro lime rice among four bowls. Neatly arrange generous spoonfuls of the zesty coleslaw, cooked shrimp, and cheesy Mexican street corn atop each bowl. Sprinkle extra cotija cheese over everything and finish with a squeeze of fresh lime juice for a vibrant pop that pulls the entire flavor profile together beautifully.

How to Serve Shrimp Rice Bowl with Mexican Street Corn and Coleslaw Recipe

A black cast iron skillet filled with one layer of cooked shrimp arranged evenly in a single layer. The shrimp have a light brown color with visible dark seasoning specks, giving a slightly crispy texture. The skillet is placed on a stovetop with metal grates and a shiny burner underneath. The background consists of white tiled walls and the cookware handle is visible on the left side. The overall scene is simple and clean with no extra items around, photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your bowl, consider fresh garnishes like extra chopped cilantro, a sprinkle of cotija cheese, or thinly sliced jalapeños for added heat. Lime wedges are an absolute must, allowing each person to customize the citrus zing to their liking. These little touches add layers of flavor and appeal.

Side Dishes

This bowl is pretty hearty on its own, but if you want to round out the meal, a crisp green salad with avocado or a simple black bean salad pairs wonderfully. These side dishes complement the flavors without overwhelming the vibrant shrimp and corn.

Creative Ways to Present

Try serving this Shrimp Rice Bowl with Mexican Street Corn and Coleslaw Recipe in large, shallow bowls to showcase the beautiful colors and textures. You could also create a family-style platter and let everyone build their own bowls, adding extra toppings like sliced radishes, pickled onions, or a drizzle of hot sauce for those who love some heat.

Make Ahead and Storage

Storing Leftovers

Place any leftover shrimp, rice, corn topping, and coleslaw in separate airtight containers to maintain freshness. The shrimp and rice are best eaten within 2 days when refrigerated, while the coleslaw should be enjoyed promptly to keep its crispness.

Freezing

While the rice and shrimp freeze reasonably well, the coleslaw and street corn topping are best kept fresh and are not recommended for freezing due to changes in texture once thawed.

Reheating

Warm leftover rice and shrimp gently in a skillet or microwave until just heated through to avoid overcooking the shrimp. Serve with freshly tossed coleslaw or prepare a quick new batch to maintain that fresh and crunchy bite.

FAQs

Can I use fresh corn instead of frozen corn kernels?

Absolutely! Fresh corn cut off the cob will taste amazing and add extra sweetness and crunch to the Mexican street corn topping.

Is there a substitute for cotija cheese?

If cotija isn’t available, feta cheese is a great alternative. It offers a similar crumbly texture and salty tang that complements the dish beautifully.

Can I make this recipe vegetarian?

Yes! Swap the shrimp with grilled or roasted vegetables like zucchini, bell peppers, or portobello mushrooms for a satisfying vegetarian version that still features that delicious street corn and slaw.

How spicy is this dish?

The chili powder adds a gentle warmth without overpowering the flavors. If you prefer more heat, feel free to add a pinch of cayenne pepper or fresh jalapeños.

What’s the best way to cook shrimp for this recipe?

Cooking shrimp over medium-high heat just until they curl into a gentle C shape is key to keeping them juicy and tender. Avoid overcooking to prevent rubbery texture.

Final Thoughts

This Shrimp Rice Bowl with Mexican Street Corn and Coleslaw Recipe is truly a celebration of vibrant, fresh flavors and tantalizing textures. It’s one of those dishes that feels both comforting and festive, perfect for sharing with loved ones or brightening up an ordinary day. I encourage you to give it a try—you might just find your new favorite weeknight dinner or go-to summer meal!

“`