Loaded Shrimp Taco Bowl

1. 1

   Prepare the Roasted Corn & Black Bean Salsa: In a medium bowl combine 1 cup cooled roasted yellow corn, 1 cup rinsed black beans, 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, 1.5 tbsp lime juice, lime zest (0.5 tsp), and season with salt and garlic powder to taste. Mix well, cover, and refrigerate until ready to serve.

2. 2

   Prepare the Creamy Cilantro Lime Sauce: In a blender or food processor combine 1 cup light sour cream, 1 tbsp olive oil, 0.5 tsp lime zest, 0.5 tbsp lime juice, 2 cloves garlic, 0.5 cup fresh cilantro, and a pinch of salt. Blend until smooth, transfer to a container, and refrigerate until needed.

Season the shrimp

3. 3

   Pat the 1 lb peeled and deveined shrimp dry, then toss them with the remaining 2 tbsp olive oil and taco seasoning, ensuring an even coating.

Cook the shrimp

4. 4

   Heat a large skillet over medium‑high heat, add the seasoned shrimp, and sauté for 2–3 minutes per side, or until the shrimp turn pink and are cooked through. Remove from heat.

Assemble the bowls

5. 5

   Divide cooked jasmine rice among three serving bowls. Top each with a portion of the cooked shrimp, a generous scoop of the roasted corn & black bean salsa, and drizzle with the creamy cilantro lime sauce. Serve immediately.