Street Corn Shrimp Bowl
Vibrant street-corn shrimp bowls loaded with juicy chili-lime shrimp, creamy Mexican-style corn, and zesty cilantro-lime rice—ready in under 30 minutes.
Equipment
Ingredients
Shrimp
shrimp (raw, medium)
30 piece
salt
2 tsp
black pepper
0.5 tsp
garlic powder
2 tsp
onion powder
2 tsp
paprika
1 tsp
cumin
1 tsp
chili powder
1 tsp
lime juice
1 tbsp
Street Corn
sweet corn (cooked)
2 cup
light mayonnaise
3 tbsp
sour cream
1 tbsp
cotija cheese
1 tbsp
lime juice
2 tsp
chili powder
2 tsp
salt
2 tsp
cilantro
1 tbsp
Tajín seasoning
1 tsp
Cilantro Lime Rice
white rice (cooked)
1 cup
salt
2 tsp
cilantro
1 tbsp
lime juice
2 tsp
Instructions
Season the shrimp
Toss the shrimp with all seasonings and lime juice until evenly coated.
Air fry the shrimp
Place seasoned shrimp in a single layer in the air fryer basket.
Prepare cilantro lime rice
Mix cooked rice with cilantro, lime juice, and salt.
Prepare street corn
Combine cooked corn with mayo, sour cream, cotija, lime juice, chili powder, salt, and cilantro.
Assemble the bowls
Divide rice, street corn, and air-fried shrimp between two bowls. Sprinkle with extra Tajín if desired.
Original recipe
Storage
Best enjoyed fresh; rice and shrimp can be reheated separately to maintain texture.
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