Shrimp and coconut lime rice bowl

On Father’s Day, we went to my in-laws house and Paul’s dad barbecued. It was so good, as always. We had some leftover corn the next day, and I was inspired to add it to a bowl meal, which turned into this new recipe. I wanted to make something special out of our leftovers, without too much effort or having to turn on the oven.

This recipe was also inspired by the wild caught shrimp and Mexican street corn bowl on the Rubio’s menu. I was browsing Yelp one day and daydreaming of food I don’t have to make. We have been getting takeout sometimes but try not too that often, as it is an expense.

Shrimp, avocado, carrot, and cucumber, top a bed of coconut lime rice and grilled corn. The avocado lends a creaminess and the cucumber give a good crunch.

Shrimp and coconut lime rice bowl

Small, cooked, frozen shrimp
Coconut lime rice
1 Avocado (about 1/4 per person)
1/2 a cucumber
1 carrot, shredded
1 grilled or baked cob of corn,

Coconut lime rice

Coconut milk
2 teaspoons sugar

Cook 1 cup of white rice according to package instructions, but use coconut milk in place of water. Add the juice of 1 lime and teaspoons of granulated sugar.

Heat up cooked, frozen shrimp in a skillet according to package instructions. It should just take about 3 minutes per side in a skillet on high heat.

For each serving, do the following: Add cooked rice to the bottom bottom of a bowl. Add 1/4 cup of corn on top of the rice. Cut avocado into 1/2 inch slices and add about 1/4 of an avocado to the top of the rice. Cut the cucumber into thin slices, about 1/4 inch thick. From there, cut into quarts. Add about 3 or 4 slices worth to the bowl. Add about 6 to 8 small, cooked shrimp to each bowl, along with about 2 tablespoons of shredded carrot.

Cojita cheese would go really well with this, but if you don’t have any on hand Parmesan actually tastes good with it too. Go for a cheese that is a little bit salty. This bowl is fresh and flavorful without any more additions, but you can serve it with hot sauce and soy sauce.

By the way, I have made shrimp a lot more in the past year because it’s a quick protein to make that goes well in a variety of dishes. My toddler might be getting tired of it though, even though it had been a favorite of hers, so I might not make it quite as much any more.

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