Shrimp Rice Bowl (Mexican Street Corn)

A black bowl with grilled shrimp, cilantro rice, street corn, crumbled cheese, and fresh cilantro, served with lime wedges and a fork.

Shrimp Rice Bowl (Mexican Street Corn)

Shrimp rice bowl with cilantro lime rice, spiced shrimp, and creamy Mexican street corn. A 30-minute, family-friendly dinner with bold Tex-Mex flavor.

Course dinner, Main Course

Cuisine American, Mexican, Tex-Mex

Diet Gluten Free

Keyword comfort food, family-friendly, quick, shrimp bowls

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 580

Author Robyn Conley Downs

Equipment

Skillet

Ingredients

1 ½ cups long-grain white rice
2 ¼ cups low-sodium chicken broth
1 ¼ teaspoons kosher salt, divided
4 tablespoons fresh lime juice, divided
¼ cup fresh cilantro, chopped, divided
2 cups frozen corn kernels, thawed
4 tablespoons mayonnaise, divided
1 ¼ teaspoons chili powder, divided
¼ cup cotija cheese (or feta), crumbled, plus more for serving
½ teaspoon black pepper, divided
2 cups bagged coleslaw mix (about ½ a 9-ounce bag)
1 pound large shrimp, peeled, deveined, and tails removed (about 16-20)
1 teaspoon smoked paprika
1 teaspoon granulated garlic
1 tablespoon olive oil
lime wedges, for serving

Instructions

Cook the Rice: Combine the rice, chicken broth, and ¼ teaspoon of the salt in a medium saucepan and bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and the rice is tender.
Remove from heat and let sit covered for 5 minutes, then fluff with a fork and stir in 2 tablespoons of the lime juice and 2 tablespoons of the cilantro. Cover to keep warm.
Make the Street Corn Topping: While the rice cooks, in a medium bowl, stir together the corn, 2 tablespoons of the mayonnaise, 1 tablespoon of lime juice, ¼ teaspoon of the chili powder, and ¼ teaspoon of salt until well coated. Add the cotija and 2 tablespoons of cilantro, stirring to combine. Set aside.
Make the Slaw: While the rice cooks, in a medium bowl, add 2 tablespoons of mayonnaise, 1 tablespoon of lime juice, ¼ teaspoon of salt, and ¼ teaspoon of the black pepper, whisking until smooth. Add the coleslaw mix and stir until evenly coated. Set aside while you make the shrimp.
Season the Shrimp: Pat the shrimp dry with paper towels. Add to a bowl with 1 teaspoon of the chili powder, 1 teaspoon smoked paprika, 1 teaspoon granulated garlic, ½ teaspoon of salt, and ¼ teaspoon of black pepper, tossing to coat evenly.
Cook the Shrimp: Heat the olive oil over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pink and just cooked through. Note: Watch for a gentle C-shape curl, that's the sweet spot! A tight O means overcooked.
Assemble: Divide the cilantro lime rice among four bowls. Top each with the slaw, shrimp, and the street corn topping. Finish with extra cotija or feta and a squeeze of lime.

Notes

Shrimp: Don't move the shrimp around once it hits the pan. Let it sit for the full 2-3 minutes per side so it develops color, stirring constantly gives you pale, rubbery shrimp.
Rice: If you want to skip a step you can use any cooked rice for this recipe. Or, swap in my oven baked cilantro lime rice for a hands-off version that works perfectly in these bowls.

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