High Protein Shrimp Street Corn Protein Bowl

gluten-free ⓘ

4 meals

From a reel by Hunt4shredz — watch the original

Ingredients

• 1.5 lbs raw shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt & pepper to taste
• Salt & pepper to taste
• Juice of 1/2 lime
• 1 cup (185g) uncooked jasmine rice
• 2 cups corn
• ½ cup nonfat Greek yogurt
• 2 tbsp light mayo
• Juice of 1 lime
• ¼ cup feta cheese
• ½ tsp chili powder
• Salt to taste
• 1 cup nonfat Greek yogurt
• Juice of 1 lime
• ¼ cup fresh cilantro
• 1 garlic clove
• 1 tbsp light mayo
• 2–3 tbsp water
• Salt to taste
• Pickled red onions
• Fresh cilantro
• Avocado slices
• Extra lime wedges

Instructions

1. Cook the jasmine rice according to package instructions and set aside.
2. In a bowl, combine the shrimp, olive oil, smoked paprika, garlic powder, salt, pepper, and lime juice. Cook the shrimp until fully cooked through.
3. To make the street corn mix, combine the corn, Greek yogurt, light mayo, lime juice, feta cheese, chili powder, and salt in a bowl.
4. To make the creamy cilantro lime sauce, blend the Greek yogurt, lime juice, cilantro, garlic, and light mayo. Add water as needed to reach desired consistency and season with salt.
5. Assemble the bowls by dividing the rice into four portions, topping with the prepared shrimp and street corn mix.
6. Garnish with the cilantro lime sauce and optional toppings like pickled red onions, fresh cilantro, avocado, and lime wedges.