Spicy Shrimp Bowls

Two Sisters Kitchens- definitely delicious!!!

• Spicy Shrimp:
• 1 and 1/2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper
• 1 pound shrimp, deveined & shelled
• 1 onion (cut long thin slices) sauteed in same pan after shrimp are cooked
• 
  
• Corn Salsa:
• 2 cups corn, (thawed if frozen)
• ½ red onion, diced
• 1 can black beans, drained and rinsed
  
• 1 cup diced tomatoes (I used cherry)
• 1 lime juiced
• ½ teaspoon garlic powder
• 
  
• Cilantro Rice:
• 4 cups cooked rice
• 2 limes, juiced
• ⅓ cup chopped cilantro
• 1 Tablespoon sugar
• ½ teaspoon salt
• 
  
• fresh cilantro, avocado, shredded cheese, sour cream, or hot sauce

optional- Corn tortillas lightly sauteed and wrap everything in the tortillas and devour!!!

INSTRUCTIONS

1. Start by cooking the rice according to the package directions. Once the rice is done mix in the lime juice, sugar, cilantro, and salt.
2. Mix the spices together in a small bowl and set aside.
3. In a medium sized bowl mix the corn, black beans, red onion, tomatoes, lime juice and garlic powder.
4. 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.
5. To assemble the bowls layer rice, corn salsa, and shrimp. Top with any of the toppings that you desire.

Next time I think serving this with a aioli dip