Spicy Shrimp:
2½ teaspoons chili powder
2½ teaspoons cumin
½ teaspoon garlic powder
½ teaspoon cayenne pepper
1½ pounds shrimp, deveined & shelled
Corn Salsa:
2 cups corn, (thawed if frozen)
½ red onion, diced
1 can black beans, drained and rinsed
1 cup diced tomatoes
1 lime juiced
½ teaspoon garlic powder
Cilantro Rice:
4 cups, cooked brown rice
2 limes, juiced
⅓ cup chopped cilantro
½ teaspoon salt
Additional Topping Options:
fresh cilantro, avocado, shredded cheese, sour cream, or hot sauce
Instructions
Cilantro Rice:
Start by cooking the rice according to the package directions. Once the rice is done mix in the lime juice, cilantro, and salt.
Corn Salsa:
In a medium sized bowl mix the corn, black beans, red onion, tomatoes, lime juice and garlic powder.
Spicy Shrimp:
Mix the spices together in a small bowl and set aside.
In a large skillet over medium-high heat add 1 tablespoon of coconut oil or olive oil. Add the shrimp and sprinkle the spice mixture over the shrimp, stir. Cook the shrimp until cooked through, about 3-5 minutes (depending on the size). Remove from heat.
To assemble the bowls layer rice, corn salsa, and shrimp. Top with any of the toppings that you desire.
