Mexican Shrimp Bowl

gluten-free ⓘ

2 meals

From a reel by Rileys Stupid Recipes — watch the original

Ingredients

• 12 oz shrimp, tail off
• 1 cup cooked jasmine rice
• 1/2 avocado
• 4 oz store bought pico
• 1/2 cup delmonte street corn
• Seasoning: garlic powder, kinders honey chipotle, smoked paprika and salt
• Seasoning: garlic powder, kinders honey chipotle, smoked paprika and salt
• Seasoning: garlic powder, kinders honey chipotle, smoked paprika and salt
• Seasoning: garlic powder, kinders honey chipotle, smoked paprika and salt
• 2. Shrimp, oil and seasoning in a bowl
• I used cotija cheese
• and light Dorothy lynch

Instructions

1. Prepare the jasmine rice according to package instructions.
2. In a bowl, combine the shrimp, oil, and seasonings.
3. Air fry the shrimp mixture at 400°F for 10 minutes.
4. Assemble the bowl by layering the rice, shrimp, corn, pico, and avocado.
5. Garnish with cotija cheese and light Dorothy Lynch as desired.