Cilantro-Lime Shrimp Bowl

How to Make It

1. Step

Combine black beans, corn and 1/4 teaspoon each salt and pepper in a medium bowl. Set aside.

2. Step

Combine Hatch chiles, yogurt, serrano, 1 tablespoon oil, 1 tablespoon lime juice, 1/2 tablespoon garlic and 1/4 teaspoon salt in a blender; process until smooth, about 1 minute. Set the yogurt sauce aside.

3. Step

Toss shrimp with the remaining 1 1/2 tablespoons garlic and 1/4 teaspoon each salt and pepper. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook, undisturbed, for 4 minutes. Add lime zest, cilantro and the remaining 3 tablespoons lime juice; stir to combine. Cook, stirring often, until the shrimp are opaque, 2 to 3 minutes.

4. Step

Divide rice, shrimp, black bean mixture and avocado evenly among 4 bowls and drizzle with yogurt sauce. Garnish with additional cilantro and serve with lime wedges, if desired.

Ingredients

1 (15 ounce) can no-salt-added black beans, rinsed
1 cup fresh corn kernels (from 2 ears ) or 1 cup thawed frozen corn
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 (4-ounce) can Hatch chiles, undrained
¼ cup plain whole-milk strained yogurt (such as Greek style)
1 serrano chile, stemmed
3 tablespoons avocado oil, divided
1 teaspoon grated lime zest
4 tablespoons lime juice, divided
2 tablespoons finely chopped garlic, divided
1 pound large raw shrimp, peeled and deveined
½ cup chopped fresh cilantro, plus more for garnish
2 cups hot cooked brown rice
1 avocado, sliced
Lime wedges for serving

Cilantro-Lime Shrimp Bowl

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