Main Dishes

Shrimp Bowls with Corn Salsa

Name: Shrimp Bowls with Corn Salsa
Ingredients: 1 lb (450 g) shrimp, peeled & deveined; 2 tbsp (30 mL) olive oil; 3 garlic cloves, minced; ¼ cup chopped fresh cilantro; juice of 1 lime; 1–2 tbsp (15–30 g) grass-fed butter; 1 tsp paprika, salt, and pepper; Corn & black bean salsa; 1 can (15 oz / 540 mL) organic black beans, rinsed and drained; 2 cups (300 g) organic frozen corn, thawed; 1 red bell pepper, diced; 1 jalapeño, seeded and finely diced; ¼ cup red or green onion, finely chopped; fresh cilantro, chopped; juice of 2 limes; salt, to taste; cooked white rice & sauerkraut

Cilantro lime shrimp over rice with a corn and black bean salsa.

Mains

Method

1
Prepare white rice for serving.
2
In a medium bowl, combine black beans, corn, red bell pepper, jalapeño, onion, chopped cilantro, lime juice, and salt to taste. Set aside.
3
Heat 2 tbsp oil in a large skillet over medium-high heat. Add shrimp and season with paprika, salt, pepper, and minced garlic. Sauté for about 2 minutes per side until pink and translucent.
4
Turn off heat, add butter, lime juice, and chopped cilantro. Toss well to coat shrimp in pan sauce.
5
Divide rice into bowls. Top with corn & black bean salsa, cilantro lime shrimp. Drizzle pan sauce over top.

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Shrimp Bowls with Corn Salsa

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