Spicy Shrimp Bowls with Corn Esquites and Cilantro

Imagine filling a bowl with all your favorite taqueria fixings-spiced shrimp, creamy corn esquites, tangy sour cream and a kick of hot sauce. That’s exactly what you get with these shrimp bowls, inspired by the vibrant flavors of Mexican street food.

This recipe comes together in just 20 minutes, making it an ideal weeknight dinner. The star is the corn esquites: charred corn kernels tossed in a chili-lime mayo, then mixed with Monterey Jack cheese. Serve it all over fluffy jasmine rice and top with fresh cilantro for a meal that’s as colorful as it is delicious.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While the rice cooks, wash and dry the produce. Quarter the lime. In a large bowl, whisk together the mayonnaise, half the chili powder and the juice from half the lime. Season with salt and pepper.
3. Drain the corn and pat it very dry with paper towels. Heat a drizzle of oil in a large pan over high heat. Add the corn and cook, stirring occasionally, until golden brown and lightly charred, 4-6 minutes. (If using a nonstick pan, heat without oil first. If corn pops, cover the pan.) Transfer the charred corn to the bowl with the chili mayo and stir to combine. Cover to keep warm. Wipe out the pan.
4. Open the package of shrimp and drain off any excess liquid. Heat a drizzle of oil in the same pan over medium-high heat. Add the shrimp, Southwest Spice Blend, remaining chili powder and a big pinch of salt. Cook, stirring occasionally, until the shrimp are opaque and cooked through, 4-6 minutes. Stir in the chicken stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook until saucy, 2-3 minutes. Season with salt and pepper. Remove from heat.
5. While the shrimp cooks, stir half the Monterey Jack cheese into the corn mixture. Season with salt and pepper to taste. Add a squeeze of lime juice if desired.
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice among bowls. Top with the shrimp, corn esquites and remaining Monterey Jack. Dollop with sour cream and drizzle with hot sauce to taste. Pick cilantro leaves from stems, tear them and sprinkle over the dish. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw and pat dry before cooking to get a good char.

What can I use instead of Southwest Spice Blend?

You can make your own blend with chili powder, cumin, garlic powder and paprika.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat gently.