Southwest Shrimp and Kale Rice Bowls with Chimichurri and Corn

These vibrant Southwest-inspired bowls are a fiesta of flavors and textures. Tender shrimp seasoned with a bold spice blend is paired with sweet caramelized corn and fluffy jasmine rice that’s been tossed with bright chimichurri and hearty kale. A generous sprinkle of Monterey Jack cheese, a dollop of cool sour cream, crunchy pepitas and a squeeze of fresh lime bring everything together.

This recipe comes together in about 25 minutes, making it perfect for a quick and satisfying weeknight dinner. The combination of spicy, tangy and creamy elements creates a balanced and exciting meal that will transport your taste buds without leaving your kitchen.

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Ingredients

1 unit CornView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the jasmine rice, ¾ cup water and a pinch of salt. Bring to a boil over high heat, then cover and reduce the heat to low. Simmer until the rice is tender and the water is absorbed, about 15-18 minutes. Remove from heat and keep covered until ready to serve.
2. While the rice cooks, prepare the kale: remove and discard any large stems, then chop the leaves into bite-size pieces. Drain and rinse the corn. Cut the lime into quarters.
3. Place the chopped kale and chimichurri in a medium microwave-safe bowl. Cover tightly with plastic wrap and microwave until the kale is wilted, about 2-3 minutes. Carefully remove the plastic wrap, stir and season with salt and pepper to taste. Set aside.
4. Pat the shrimp dry with paper towels. Heat the cooking oil in a large nonstick skillet over medium-high heat. Add the shrimp and season with the Southwest Spice Blend, a pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, until the shrimp are pink and almost cooked through, about 3 minutes.
5. Add the corn to the skillet with the shrimp. Continue cooking, stirring constantly, until the corn is lightly browned and the shrimp are fully cooked, about 2-4 minutes. Turn off the heat. Squeeze in the juice from one lime wedge and sprinkle the Monterey Jack cheese over the top. Cover the skillet to keep warm.
6. Fluff the cooked rice with a fork. Stir in the chimichurri kale mixture. Taste and adjust seasoning with salt and pepper if needed. Divide the rice between bowls. Top with the cheesy shrimp and corn. Add a dollop of sour cream, a sprinkle of pepitas, a squeeze of lime juice and hot sauce to taste. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice or brown rice. Adjust the cooking time and water ratio according to the package instructions.

Can I make this recipe vegetarian?

Absolutely! Replace the shrimp with black beans or chickpeas for a vegetarian version. You can also add extra vegetables like bell peppers or zucchini.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat, adding a splash of water if needed to prevent drying.