Directions
- 1Start by making the roasted corn and black bean salsa. Remove corn from cob and roast over high heat for 3-5 minutes, mixing frequently to prevent burning.
- 2Add the roasted corn to a bowl and let it cool.
- 3While corn is cooling, prepare other ingredients for the salsa: strain and rinse black beans, finely dice red onion, poblano pepper, and tomatoes, and chop fresh cilantro.
- 4Combine the roasted corn, black beans, red onion, poblano pepper, tomatoes, fresh cilantro, juice of 1 lime, salt, and garlic powder in a bowl.
- 5Once the salsa is done, place it in the fridge.
- 6Next, prepare the creamy cilantro lime sauce by blending all ingredients together until nice and smooth.
- 7Place the creamy cilantro lime sauce in the fridge.
- 8Prepare the shrimp by ensuring they are clean and all shells are removed.
- 9Add the shrimp to a large bowl with 2 tbsp of olive oil and your taco seasoning of choice, then mix until well combined.
- 10Cook the shrimp in a large greased skillet over medium-high heat for about two to three minutes per side.
- 11Assemble your bowl with cooked jasmine rice, the roasted corn and black bean salsa, the creamy cilantro lime sauce, and the cooked shrimp.
Ingredients
- 1 lb XL peeled & deveined raw shrimp of choice
- 2 tbsp extra virgin olive oil
- Taco seasoning of choice
- Jasmine rice (cooked)
- 1 cup roasted yellow corn (cooled)
- 1 cup canned black beans (strained and rinsed)
- 0.5 cup finely diced red onion
- 0.5 cup finely diced poblano pepper
- 0.5 cup finely diced tomatoes
- 0.5 cup fresh chopped cilantro
- 1 Juice of lime
- Salt
- garlic powder to taste
- 1 cup light sour cream
- 1 tbsp extra virgin olive oil
- 0.5 Zest of lime
- 0.5 Juice of lime
- 2 cloves of garlic
- 0.5 bunch of cilantro
- Salt to taste
Equipment
large bowlskilletblender
Tips
- Adjust ingredients to your liking for the salsa and sauce
- For the sauce, only add 1-2 tbsp of water at a time until you reach your desired thickness
- Be careful not to overcook the shrimp
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