Quick-cooking shrimp and easy-to-prep ingredients bring these shrimp bowls together in just 20 minutes.
Feel free to mix it up and add more toppings, from dollops of sour cream to chopped tomatoes.
Ingredients
2ears yellow corn
1large (4-oz.)
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kosher salt, divided
1lb.
extra-large shrimp, peeled and deveined
2tsp.
extra-virgin olive oil
3cups cooked white rice
1(14-oz.)
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Place poblano in a blender with yogurt, parsley, chives, and 1 teaspoon of the salt.
Blend until smooth, about 1 minute.
Remove corn kernels:
Cut corn kernels from cob; reserve kernels.
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Thread shrimp onto skewers.
and drizzle with oil.
Prepare bowls:
Divide rice among 4 serving bowls.
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Top with shrimp, black beans, avocado, and reserved corn kernels.
Drizzle with poblano dressing.
If desired, it’s possible for you to also grill the shrimp up to two days ahead.
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Assemble the bowls fresh as directed.
If already assembled, wrap and refrigerate for up to two days.
Reheat the rice and shrimp in the microwave if desired, and assemble fresh before serving.
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you could also enjoy these bowls chilled, straight out of the refrigerator.
Frequently Asked Questions
Yes, you could use frozen shrimp for this recipe.
Thaw and drain before cooking as directed.
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