Description
This Shrimp Rice Bowl inspired by Mexican Street Corn combines tender lime-cilantro rice, zesty coleslaw, smoky seasoned shrimp, and a creamy, spicy corn topping with cotija cheese. It’s a vibrant, flavor-packed dish perfect for a quick and satisfying 30-minute meal for four.
Ingredients
Rice and Broth
- 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)
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Shrimp
- 1 pound large shrimp, peeled, deveined, and tails removed (about 16-20 shrimp)
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 1 tablespoon olive oil
For Serving
- Lime wedges
- Extra cotija or feta cheese
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 Rice: Reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and the rice is tender.
- Finish 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 chopped cilantro. Cover to keep warm.
- Make the Street Corn Topping: While the rice cooks, mix the thawed corn with 2 tablespoons mayonnaise, 1 tablespoon lime juice, ¼ teaspoon chili powder, and ¼ teaspoon salt in a bowl until well coated. Stir in the cotija cheese and 2 tablespoons chopped cilantro, then set aside.
- Prepare the Slaw: In another bowl, whisk together 2 tablespoons mayonnaise, 1 tablespoon lime juice, ¼ teaspoon salt, and ¼ teaspoon black pepper until smooth. Add the coleslaw mix and toss to coat evenly. Set aside.
- Season the Shrimp: Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon granulated garlic, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.
- Cook the Shrimp: Heat olive oil over medium-high heat in a skillet. Add shrimp in a single layer and cook 2-3 minutes per side until pink and just cooked through. Aim for a gentle C-shaped curl to avoid overcooking.
- Assemble the Bowls: Divide the cilantro lime rice among four bowls. Top each with the slaw, shrimp, and street corn topping. Garnish with additional cotija or feta cheese and serve with lime wedges for squeezing over.
Notes
- Use low-sodium chicken broth to better control the saltiness of the dish.
- For a vegetarian version, substitute shrimp with grilled or roasted vegetables.
- Thaw frozen corn in advance for best texture and flavor.
- Do not overcook shrimp; they should have a firm but tender texture with a slight C-shaped curl.
- You can substitute cotija cheese with feta if cotija is unavailable.
- Serve lime wedges on the side for an extra burst of freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
