Mexican Street Corn Shrimp Bowls
These Mexican Street Corn Shrimp Bowls are packed with bold flavor—juicy shrimp, creamy esquites (Mexican corn salad), and fresh toppings over a bed of greens or rice. A quick, easy, and healthy meal that works for dinner, lunch, or meal prep.
Ingredients
- For the Shrimp:
- 1 lb jumbo shrimp peeled & deveined
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp chili powder
- 1 clove garlic minced
- Salt & pepper to taste
- For the Mexican Street Corn:
- 2 cups corn kernels fresh or frozen
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1/4 cup Cotija cheese crumbled
- 2 tbsp lime juice
- 2 tbsp red onion finely chopped
- 1 tbsp fresh cilantro chopped
- 1/2 tsp chili powder
- Salt to taste
- For Assembly:
- 2 cups romaine lettuce or rice
- 1 avocado sliced
- 1/2 cup black beans optional
- Extra lime wedges and cilantro for garnish
Instructions
- Sauté the Shrimp
- In a skillet, heat olive oil over medium-high. Toss shrimp with lime juice, chili powder, garlic, salt, and pepper. Sauté until pink and cooked through (about 3–4 mins per side). Set aside.
- Make the Mexican Street Corn
- In the same skillet, char the corn for 7–8 minutes until slightly blackened. Let cool slightly. Mix in a bowl with mayo, sour cream, Cotija, lime juice, red onion, chili powder, cilantro, and salt.
- Assemble the Bowl
- In each bowl, add lettuce or rice as a base. Top with shrimp, street corn mixture, black beans, avocado slices, and garnish with cilantro and lime wedges.
Notes
- Substitute Greek yogurt for mayo/sour cream to lighten it up.
- Don’t overcook the shrimp—remove from heat once pink.
- Frozen shrimp can be quickly defrosted in cold water in under 10 minutes.
- For extra crunch, add crushed tortilla chips on top.