Loaded Shrimp Street Corn Protein Bowl
Get ready to elevate your meal prep game with this scrumptious Loaded Shrimp Street Corn Protein Bowl! Bursting with zesty flavors from succulent shrimp, charred corn, and a drizzle of tangy lime crema, this dish is a delightful fusion of taco-inspired goodness. Perfect for busy weekdays, it’s not just a meal; it’s a fiesta in a bowl!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(10)
- Avocado slicesoptional
- 1 chipotle pepper in adobo
- 2 cups corn (fresh, canned, or frozen) (480 ml)
- Handful fresh cilantrooptional
- Fresh cilantrooptional
- 1 garlic clove
- Lime wedgesoptional
- Juice of 1 lime
- Juice of ½ lime
- Splash of water to thinoptional
🥩Meat & Seafood(1)
- 1.25 lbs shrimp (567 g)
🥛Dairy & Eggs(3)
- ¼ cup cotija or reduced-fat feta (60 ml)
- Extra cotijaoptional
- ½ cup non-fat Greek yogurt (120 ml)
🫙Pantry Staples(2)
- 1 tbsp honey (optional) (15 ml)optional
- 2 cups cooked jasmine rice (480 ml)
🧂Spices & Seasonings(9)
- 1 tsp chili powder (5 ml)
- ½ tsp chili powder (2.5 ml)
- 1 tsp cumin (5 ml)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- ½ tsp oregano (2.5 ml)
- Salt
- Salt & pepper
- 1 tsp smoked paprika (5 ml)
📦Other(4)
- 1 tsp adobo sauce (5 ml)
- 2 tbsp light mayo (30 ml)
- 1 tbsp light mayo (15 ml)
- Pickled red onionsoptional
Nutrition (per serving)
Calories
359
Protein
34g
Carbs
42g
Fat
14g
👨🍳 Instructions
- 1
Start by prepping the shrimp by making a cut down its back, removing the shell, and season with the listed seasonings.
- 2
Once they are fully coated, drop into a medium high heat pan until they're cooked all the way through and look nice and golden on the outside.
- 3
In a bowl, add corn, Greek yogurt, light mayo, squeeze of lime, feta cheese, chili powder, salt, and optional jalapenos to make the street corn mix.
- 4
For the sauce, grab a food processor or blender, add the listed ingredients and blend until smooth to make the chipotle lime crema sauce.
- 5
Divide into four equal servings, top with optional toppings, and enjoy.
💡 Pro Tips
- ✓Devein shrimp by cutting along the back to expose the vein, then use the flat of your knife to scrape it out rather than pulling—this prevents the shrimp from tearing and maintains a compact, uniform shape that cooks evenly in 2-3 minutes.technique2-3 minutes cooking time
- ✓Season shrimp immediately after deveining and let them sit for 3-5 minutes before cooking; this allows salt to penetrate the protein matrix and break down myosin, increasing water retention by 8-12% and preventing the rubbery texture from overcooking at medium-high heat.timing3-5 minutes rest time
- ✓Cook shrimp in a 350-375°F pan (medium-high) for exactly 90 seconds per side—shrimp proteins denature at 140°F internal temp, and exceeding this by even 10°F causes moisture loss and a chalky texture; use the 'C-curve' shape as a visual cue that carryover heat is complete.timing90 seconds per side | 140°F internal
- ✓Combine Greek yogurt and light mayo in a 1:1 ratio (not 2:1) for the street corn base because yogurt's acidity (pH 4.0-4.5) will curdle if it exceeds 50% of the mixture; the mayo's emulsifiers stabilize the yogurt's lactic acid.ingredient1:1 ratio yogurt:mayo
- ✓Blend the chipotle lime crema for 45-60 seconds until completely smooth; over-blending (beyond 90 seconds) generates friction heat that can warm the sauce above 110°F, breaking the yogurt emulsion and causing separation when plated.timing45-60 seconds blend time
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