Sweet Shrimp Bowls

Sweet Shrimp and Cilantro Rice Bowls With Tropical Fruit and Charred Corn Salsa

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PREP TIME: 10 Minutes/ COOK TIME: 25 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 670/ Protein 27g

DIFFICULTY LEVEL: Easy 

INGREDIENTS: Grape Tomatoes, 2 Limes, ¾ Cup Jasmine Rice, Mandarin Orange, Cilantro, Pineapple, Shrimp, Garlic, Corn, Shallots, 2 TBSP Honey, 1 TBSP Fajita Spice Blend

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Step 1: Cook Rice

In a small pot, melt 2 TBSP of butter, combine rice, 1.25 cups of water, and ¼ TSP of salt and pepper

Bring to a boil

REDUCE HEAT TO LOW AND COVER

Simmer for 15 minutes

Keep covered off heat until ready to serve

Step 2: Prep

While rice cook, wash and dry produce

Peel and mince garlic

Drain pineapple and orange slices, reserving any juice

Roughly chop shallot

Quarter lime

Drain, rinse, and thoroughly dry corn with paper towels

Halve tomatoes

Finely chop cilantro

Step 3: Marinate Shrimp and Shallot

Rinse shrimp and pat with paper towels

Whisk honey, half the garlic, 2 TSP Fajita spice blend, ¼ TSP of salt and pepper into bowl with reserved fruit juice

Add shrimp, and toss, let marinate until ready to use in step 5

In a second large bowl, combine chopped shallot and juice from half the lime

Step 4: Char Corn

Heat a drizzle of oil in a large pan over medium heat

Add corn and corn, stirring occasionally

Cook for 6 minutes

Turn off heat, transfer to plate

Wipe out pan

Step 5: Cook Shrimp

Heat a drizzle of oil in pan used for corn over high heat

Once oil is shimmering, remove shrimp from marinade and add to pan

Cook for 7 minutes

Step 6: Finish and Serve

To bowl with shallot, add chopped pineapple, chopped orange, corn, tomatoes, half the cilantro, remaining garlic, a drizzle of oil, and ¼ TSP of salt and pepper

Fluff rice with a fork, stir in remaining cilantro

Divide rice between shallow bowls

Top shrimp with fruit and corn salsa

Serve with remaining lime wedge on the side

Serve Hot and Enjoy!