Recipe Background
What is it about food trucks that make their food so good? Maybe it's the creativity or the joy of just being out and about that does it. In either case, the Dockside Burrito Bowl captures that same food truck feeling in just 20 minutes and without you having to leave the house! Fragrant and vibrant cilantro-lime rice and savory shrimp mingled with summery corn, hearty beans, and a creamy and spicy lime sauce! Mmmm, Dockside Burrito Bowl is a summer adventure for your taste buds!
What is it about food trucks that make their food so good? Maybe it's the creativity or the joy of just being out and about that does it. In either case, the Dockside Burrito Bowl captures that same food truck feeling in just 20 minutes and without you having to leave the house! Fragrant and vibrant cilantro-lime rice and savory shrimp mingled with summery corn, hearty beans, and a creamy and spicy lime sauce! Mmmm, Dockside Burrito Bowl is a summer adventure for your taste buds!
Ingredients
For the cream sauce:
- 1/4 cup mayonnaise
- 2 teaspoons hot sauce
- 1/4 teaspoon cumin
- 1/4 lime juiced
- 1/2 teaspoon chili powder
For the shrimp:
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- cayenne pepper to taste
- 1/4 teaspoon onion powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 12-15 frozen shrimp defrosted
- 1 tablespoon olive oil
For the bowls:
- 1 (8.5-10-ounce) package jasmine rice
- 1 lime juiced
- 3 tablespoons fresh cilantro plus more, to taste, for garnish
- 1/2 cup canned roasted corn drained
- 1/2 cup canned black beans drained and rinsed
- 1/2 cup pickled onions homemade or store-bought
- 1 tablespoon cotija cheese
- 1 avocado sliced
Directions
- In a bowl, add the mayonnaise, the hot sauce, the cumin, the juice of 1/4 of a lime, and 1/2 teaspoon of the chili powder and whisk to combine. Set the cream sauce mixture aside.
- In a small bowl, add the remaining chili powder, the paprika, the garlic powder, the cayenne pepper, the onion powder, the sea salt, and the black pepper and whisk to combine.
- Add the shrimp to the seasoning mixture and toss until the all of the shrimp are fully coated.
- In a cast-iron skillet over medium heat, add the olive oil.
- Add the shrimp to the hot oil and cook, flipping them once, until the shrimp are pink and reach an internal temperature of 145 degrees F, about 3 minutes per side.
- Prepare the rice according to the package directions.
- In a large bowl, add the rice, the remaining lime juice, and 3 tablespoons of the cilantro and fold to combine.
- In two serving bowls, evenly add the cilantro-lime rice, the roasted corn, the black beans, the cooked shrimp, the pickled onions, the cotija cheese, the avocados, and the extra cilantro.
- Serve.
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