Taco Shrimp Bowl

• servings: INGREDIENTS (2-3 serving
• total time: 6 minutes

Ingredients

Quick, easy and packed with flavor using simple healthy ingredients... it doesn't get much better than that! Give this one a go for lunch, dinner, meal prep, date night, whatever you want.. regardless I bet you won't be disappointed!

FULL RECIPE ⬇️

1 lb XL peeled & deveined raw shrimp of choice.

2 tbsp of extra virgin olive oil

Taco seasoning of choice

Jasmine rice (cooked)

Corn & Black Bean Salsa

Combine all ingredients)

1 cup roasted yellow corn (cooled)

1 cup canned black beans (strained and rinsed)

1/2 cup finely diced red onion

1/2 cup finely diced poblano pepper

1/2 cup finely diced tomatoes

1/2 cup fresh chopped cilantro

2 tbsp extra virgin olive oil

Juice of 1 lime

Salt to taste

Garlic powder to taste

Creamy Cilantro Lime Sauce

Blend all ingredients together)

1 cup light sour cream

1 tbsp extra virgin olive oil

Zest of 1/2 a lime

Juice of 1/2 a lime

2 cloves of galric

1/2 bunch of cilantro

Salt to taste

Note(s): Measurements are estimated. Adjust ingredients to your liking. For the sauce, only add 1-2 tbsp of water at a time until you reach desired thickness.

Directions

Prepare the corn and black bean salsa. Remove corn from cob and roast over high heat for 3-5 minutes mixing frequently to prevent burning, then add to a bowl and let cool. While corn is cooling, prepare other ingredients. Combine all and place in fridge.

Prepare the creamy cilantro lime sauce and place in fridge.

Prepare the shrimp. Make sure they're clean and all the shell is removed then add to a large bowl with olive and taco seasoning. Mix till welll combined.

Cook shrimp in large greased skillet over medium high heat for 2-3 min per side. Be careful to not over cook.

Assemble your bowl & ENJOY! 🙌🏻