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Coriander and Lime Shrimp Bowl

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients 

Rice and Bean Base

  • 2 cups brown rice
  • 1 cup black beans, cooked and strained
  • 1 onion, finely chopped
  • 1 tomato, chopped
  • 1 green chilli, deseeded and finely chopped (optional)
  • handful coriander, chopped
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • salt and pepper, to taste

Shrimps

  • 500 g raw shrimps, peeled and deveined
  • 1 tsp lime zest
  • 1 lime, juiced
  • 2 tsp garlic, minced
  • 1 green chilli, stemmed and finely chopped (optional)
  • 1 tbsp olive oil
  • paprika
  • salt and pepper, to taste

Pineapple Salsa

  • 2 cups fresh pineapple, diced
  • ¼ cup red onion, diced
  • 1 lime, zest & juice
  • handful fresh coriander, finely chopped
  • 1 red chilli, deseeded & finely chopped
  • 1 avocado, diced
  • salt & pepper, to taste

Avocado Dressing

  • 1 avocado
  • ¼ cup Greek yoghurt
  • 1 tsp lime zest
  • 2 lime, juiced
  • 2 tbsp olive oil
  • pinch of chilli powder
  • salt and pepper, to taste

Additional Toppings

  • 1 corn on the cob, boiled & kernels cut off
  • avocado, cut into cubes
  • lime wedges, for serving
  • fresh coriander, for garnishing

Instructions

  • In a medium-sized pot, heat a couple of tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent. Add minced garlic and sauté until fragrant. Then, add chopped tomatoes, green chilli, cumin powder, coriander powder, paprika, salt, and pepper. Cook until the tomatoes have softened. Add the uncooked rice and black beans and stir until all ingredients are combined. Pour in two cups of water or chicken broth, cover, and cook until the rice is tender.
  • Boil a pot of water seasoned with salt. Add the corn on the cob and cook for approximately 20 minutes, or until done. Heat a stovetop grill pan, and char the corn until it has grill marks. Cut the kernels off the cob and set aside.
  • To prepare the pineapple salsa, combine diced pineapple, diced red onion, lime juice, lime zest, finely chopped cilantro, chopped red chilli, diced avocado, minced garlic, salt, and pepper in a mixing bowl. Mix well, cover, and refrigerate until ready to use.
  • In a blender, combine avocado, Greek yoghurt, lime zest, lime juice, olive oil, chilli powder, salt, and pepper. Blend until smooth to prepare the dressing. Set aside.
  • Marinate the shrimp with minced garlic, paprika, salt, pepper and olive oil. Heat olive 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, coriander, and lime juice; stir to combine. Cook until the shrimp are opaque.
  • Serve the rice in bowls, top with a serving of sautéed shrimp, some pineapple salsa, and finally, drizzle with the avocado yogurt dressing. Garnish with additional coriander and serve with lime wedges if desired. Enjoy your flavourful Coriander and Lime Shrimp Bowl!