Mexican Shrimp Bowls with Corn Salsa

Mexican Shrimp Bowls- Mexican style roasted shrimp over creamy refried beans, cilantro lime rice and corn salsa, topped with crumbled cotija cheese and a squeeze of lime. Mmm. Mmm. Mmm!

 

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Mexican style roasted shrimp over creamy refried beans, cilantro lime rice and corn salsa, topped with crumbled cotija cheese and a squeeze of lime. Mmm. Mmm. Mmm!

These Mexican Shrimp Bowls with Corn Salsa are not only pretty to look at, they are also insanely flavorful and so simple to put together! The inspiration for these shrimp bowls came from a restaurant near our house. Every time I go there, this bowl is what I order. However, at $11 a bowl, plus margaritas (because you have to have margaritas with Mexican food!) it gets a little expensive to go out to eat every time I get a hankering for some yummy shrimp bowls.

So, I decided I would attempt to whip them up at home and they turned out just as delicious as the restaurant version, with a much smaller price tag.

Easy, yummy corn salsa
I have a confession to make- I used to hate shrimp. Not only shrimp, I used to hate all kinds of seafood- except crab legs. I love me some crab legs! But any other kind of seafood – I wouldn’t even try it. I know I know…I was seriously missing out! I have since come out of my seafood shell and have been trying all kinds of new seafood, and I gotta say, I really like it! In fact, just last night we went out to one of our favorite Italian restaurants in town and I tried the Scallops Scampi and it was so delicious I can’t wait to go back and have it again!

Anyway, back to the deliciousness of these Mexican Shrimp Bowls with Corn Salsa. I made these bowls last week when I needed something quick, easy and flavorful to throw together for dinner. Most of the ingredients we already had on hand so that made it even more of a cinch to throw together.

Mexican Shrimp Bowls- Mexican style roasted shrimp over creamy refried beans, cilantro lime rice and corn salsa, topped with crumbled cotija cheese and a squeeze of lime. Mmm. Mmm. Mmm!I just doctored up a can of refried beans with a little hot sauce and some chicken broth to loosen it up a bit. The corn salsa can be made in advance and adds really yummy flavor with very few ingredients. Finally, the rice is so simple with just a squeeze of some lime, a little bit of salt and chopped up cilantro and bam! You’re done! Seriously, its that simple!

I have also recently discovered frozen shrimp at Costco which is already peeled and deveined. All you have to do is defrost it, throw it on a sheet pan with olive oil and some spices, toss it in the oven for just a few minutes and you have perfectly cooked shrimp every time.  No more hoping you don’t overcook the shrimp again. Because lets be honest, no one likes overcooked shrimp! (Not that I know from experience or anything- Ha!)

Try these Mexican Shrimp Bowls with Corn Salsa next time you need a quick and easy weeknight meal that looks and tastes like it came from a restaurant, but took you no time to throw on the table!

Mexican Shrimp Bowls with Corn Salsa

Mexican style roasted shrimp over creamy refried beans, cilantro lime rice and corn salsa, topped with crumbled cotija cheese and a squeeze of lime
Course Main Course
Cuisine Mexican
Servings 4

Ingredients

Roasted Shrimp:

  • 1 lb . raw , peeled and deveined shrimp (I used jumbo shrimp- cook time may vary based on size of shrimp)
  • 3 T Olive Oil
  • 1 packet of taco seasoning
  • (See note below for a homemade taco seasoning mixture)

Creamy Beans:

  • 1 16 oz can of refried beans
  • 1/4 cup chicken stock
  • Couple dashes of hot sauce , to taste (I used Cholula)

Corn Salsa:

  • 1 8.75 oz can of sweet corn , drained and rinsed
  • Chopped fresh cilantro , to taste
  • 2 T Salsa Verde
  • 1/4 of a red onion , finely chopped
  • Salt and pepper , to taste

Cilantro Lime Rice:

  • 2 cups of cooked white or brown rice
  • Lime juice , from 1 whole lime
  • Chopped cilantro , to taste
  • Salt , to taste
  • Cotija cheese , crumbled

Instructions

  1. In a small bowl, mix together the corn, red onion, cilantro, salsa verde and salt and pepper to taste. Set aside. *This can be made in advance and stored in the fridge until you are ready to assemble the bowls.
  2. Heat oven to 400 degrees.
  3. In a large bowl, mix together 3 tablespoons of olive oil and the taco seasoning. Add the shrimp to the bowl with the seasonings and mix well. Arrange shrimp in a single layer on a baking sheet. Bake the shrimp for 8-10 minutes until cooked through.
  4. Meanwhile, heat refried beans, hot sauce and chicken stock to a small saucepan over medium heat, stirring until it reaches a creamy consistency. Turn heat to low until you are ready to assemble bowls.
  5. In another sauce pan, cook rice according to package instructions. Once rice is cooked, add lime juice, chopped cilantro and salt. Turn heat to low until you are ready to assemble bowls.
  6. Spread refried beans on a plate or in a bowl, top with cilantro lime rice and corn salsa. Top with cooked shrimp and cotija cheese to taste. Serve immediately.
  7. Enjoy!

Recipe Notes

Homemade Seasoning Mixture: 1T Chili Powder, 1 tsp. cumin, 1/2 tsp. paprika,1/2 tsp. garlic powder, 1/2 tsp. salt, 1/2 tsp. pepper, 1/4 tsp. cayenne pepper

 

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