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Mexican Street Corn Shrimp Bowls: Fast 30-Minute Dinner

Mexican Street Corn Shrimp Bowls with avocado and lime
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Flavor-packed shrimp bowls with zesty sautéed shrimp, creamy Mexican street corn, and fresh toppings served over rice or greens.

Ingredients

Scale
  • 1 lb jumbo shrimp (peeled and deveined)
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 2 cups corn kernels (fresh or frozen)
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1/4 cup Cotija cheese, crumbled
  • 2 tablespoons lime juice
  • 2 tablespoons red onion, finely chopped
  • 1 tablespoon fresh cilantro, chopped
  • 1/2 teaspoon chili powder
  • Salt to taste
  • 2 cups romaine lettuce or rice
  • 1 avocado, sliced
  • 1/2 cup black beans (optional)
  • Extra lime wedges and cilantro for garnish

Instructions

1. Heat olive oil in a skillet over medium-high heat. Toss shrimp with lime juice, chili powder, garlic, salt, and pepper, then sauté for 3–4 minutes per side until pink and cooked through. Set aside.

2. In the same skillet, char the corn for 7–8 minutes until slightly blackened, then let cool slightly.

3. In a bowl, mix the corn with mayonnaise, sour cream, Cotija cheese, lime juice, red onion, chili powder, cilantro, and salt.

4. To assemble, add lettuce or rice to bowls as a base.

5. Top with cooked shrimp, Mexican street corn mixture, black beans if using, and avocado slices.

6. Garnish with extra cilantro and lime wedges, then serve.

Notes

Swap Greek yogurt for mayonnaise and sour cream for a lighter version.

Avoid overcooking shrimp; remove from heat as soon as they turn pink.

Quickly thaw frozen shrimp by placing them in cold water for about 10 minutes.

Add crushed tortilla chips on top for extra crunch.

Find it online: https://cookingwithramsay.com/mexican-street-corn-shrimp-bowls/