Poblano Shrimp Bowls with Spicy Black Bean & Corn Salsa

Name: Poblano Shrimp Bowls with Spicy Black Bean & Corn Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 pound shrimp (large, peeled and deveined); 2 tablespoon olive oil; 2 teaspoon poblano chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon salt; 0.5 teaspoon black pepper; 2 clove garlic (minced); 2 cup instant brown rice; 2.5 cup chicken broth; 2 tablespoon butter; 2 tablespoon lime juice (fresh); 0.5 cup fresh cilantro (chopped); 2 can black beans (rinsed and drained); 2 can corn (drained); 0.5 red onion (finely diced); 1 jalapeño (seeded and minced); 2 avocados (large, diced)

Flavorful sautéed shrimp seasoned with poblano chili powder, served over fluffy cilantro-lime brown rice, and topped with a vibrant, spicy black bean and corn salsa, and creamy avocado.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 8
Cuisine: Mexican
Difficulty: Easy
Cost: $4.80/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber
Low-Sugar

Ingredients

2 pound shrimp (large, peeled and deveined)
2 tablespoon olive oil
2 teaspoon poblano chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
0.5 teaspoon black pepper
2 clove garlic (minced)
2 cup instant brown rice
2.5 cup chicken broth
2 tablespoon butter
2 tablespoon lime juice (fresh)
0.5 cup fresh cilantro (chopped)
2 can black beans (rinsed and drained)
2 can corn (drained)
0.5 red onion (finely diced)
1 jalapeño (seeded and minced)
2 avocados (large, diced)

Instructions

Prepare the Cilantro-Lime Brown Rice: Bring 2 1/2 cups chicken broth to a boil in a medium saucepan. Stir in 2 cups instant brown rice, then remove from heat, cover, and let stand for 5 minutes, or until water is absorbed. Fluff the rice with a fork, then stir in 2 tablespoons butter, 2 tablespoons fresh lime juice, and 1/4 cup fresh cilantro. Season with 1/4 teaspoon salt. Keep warm.
While the rice is cooking, prepare the shrimp: In a medium bowl, toss 2 pounds shrimp with 1 tablespoon olive oil, 2 teaspoons poblano chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 2 cloves garlic until coated.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and opaque.
While shrimp cooks, assemble the Black Bean & Corn Salsa: In a separate medium bowl, combine 2 cans black beans, 2 cans corn, 1/2 finely diced red onion, 1 minced jalapeño (if using), 1/4 cup chopped fresh cilantro, 1 tablespoon fresh lime juice, and 1/4 teaspoon salt. Toss to combine.
To serve, divide the cilantro-lime brown rice among 8 bowls. Top each with the cooked shrimp, a generous spoonful of black bean and corn salsa, and diced avocado. Garnish with extra fresh cilantro, if desired.

Notes

To reduce spice, omit the jalapeño from the salsa. For easier cleanup, cook the rice in a rice cooker while you prepare the shrimp and salsa.

Nutrition (per serving)

Calories: 425
Protein: 36.5 g
Carbohydrates: 44.2 g
Fat: 13.5 g
Fiber: 9.8 g
Sodium: 720 mg
Saturated Fat: 4.1 g
Sugar: 3.7 g
Cholesterol: 286 mg