Description
This vibrant Shrimp Rice Bowl inspired by Mexican street corn blends zesty lime-infused rice, smoky spiced shrimp, crunchy coleslaw, and a creamy, tangy corn topping with cotija cheese for a lively and satisfying meal ready in just 30 minutes.
Ingredients
Rice
- 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
Street Corn Topping
- 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
Slaw
- 2 cups bagged coleslaw mix (about ½ a 9-ounce bag)
Shrimp
- 1 pound large shrimp, peeled, deveined, and tails removed (about 16-20)
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 1 tablespoon olive oil
For Serving
- lime wedges
Instructions
- Cook the Rice: Combine the rice, chicken broth, and ¼ teaspoon of the salt in a medium saucepan and bring to a boil over medium-high heat.
- Simmer the Rice: Reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and the rice is tender.
- Fluff and Season Rice: Remove from heat and let sit covered for 5 minutes, then fluff with a fork and stir in 2 tablespoons of the lime juice and 2 tablespoons of the cilantro. Cover to keep warm.
- Prepare the Street Corn Topping: In a medium bowl, stir together the corn, 2 tablespoons mayonnaise, 1 tablespoon lime juice, ¼ teaspoon chili powder, and ¼ teaspoon salt until well coated. Add cotija cheese and 2 tablespoons cilantro, stirring to combine. Set aside.
- Make the Slaw: In another medium bowl, whisk 2 tablespoons mayonnaise, 1 tablespoon lime juice, ¼ teaspoon salt, and ¼ teaspoon black pepper until smooth. Add coleslaw mix and stir until evenly coated. Set aside.
- Season the Shrimp: Pat shrimp dry. Toss in a bowl with 1 teaspoon chili powder, smoked paprika, granulated garlic, ½ teaspoon salt, and ¼ teaspoon black pepper to coat evenly.
- Cook the Shrimp: Heat olive oil over medium-high heat. Add shrimp in a single layer and cook 2-3 minutes per side until pink and just cooked through, aiming for a gentle C-shape curl.
- Assemble the Bowls: Divide cilantro lime rice into four bowls. Top each with slaw, cooked shrimp, and the street corn topping. Finish with extra cotija cheese and a squeeze of fresh lime.
Notes
- Use low-sodium chicken broth to control saltiness in the dish.
- Watch shrimp carefully to avoid overcooking; a tight curl means it’s overdone.
- Fresh lime juice enhances brightness in the rice, slaw, and corn topping.
- Cotija cheese can be substituted with feta if unavailable.
- Make sure to thaw frozen corn kernels before mixing with mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
