Mexican Grilled Shrimp Bowls
OUT WEST: Food & Lifestylewww.outwestlifestyle.comMexican Grilled Shrimp Bowls with tomato avocado salsa, grilled corn and cilantro lime crema over fluffy white rice.
Servings: 4
Ingredients
Rice
- 2 cups white rice measured dried before cooking
Cherry Tomato Salsa
- 1/2 cup red onion minced
- 1/4 serrano pepper minced
- 1 lime juiced
- 1 cup cherry tomatoes halved
- 1/4 cup cilantro chopped
- 1 avocado cubed
- 4 ears corn husked
- salt and pepper
Grilled Shrimp
- 20 Large shrimp 16/20 peeled, deveined
- 2 tbsp Tajin seasoning
- 2 tbsp Chamoy sauce
- 2 tsp smoked paprika
Cilantro Lime Crema
- 1/2 cup Mexican crema
- 1/4 cup cilantro chopped
- 1 lime juiced
- salt and pepper
Instructions
Rice
- Measure 2 cups dried rice and cook according to package directions.
Cilantro Lime Crema
- Combine crema, cilantro, lime juice, salt and pepper. Set aside for serving.
Grilled Shrimp
- Mix together Tajin seasoning, Chamoy sauce and smoked paprika. Coat shrimp in mixture. Fire up the grill. Place marinated shrimp on skewers and grill until cooked through, about 3 minutes each side. At the same time, add corn to the grill, turning as it chars. Remove when it shows a little charring on all sides. Cut off cob and add to cherry tomato salsa.
Cherry Tomato Salsa
- Combine red onion and serrano in a small bowl. Squeeze lime juice over. Add remaining ingredients.
Put it all together
- Place a scoop of rice in your bowl, top with cherry tomato salsa and shrimp. Drizzle over cilantro lime crema.