Easy Mexican Shrimp Rice Bowls with Street Corn

 

Okay, okay... I know a lot of recipes have the word "easy" in the title and turn out to be anything but. 

But... hear me out... this one IS easy. I used premade ingredients, and I think it took me about 15 - 20 minutes to put everything together. 

Of course, you can make everything from scratch; it will just take more effort and time. You probably won't notice too much difference in the end result though... just sayin'

Looking for a fancier meal that is full of flavor but doesn't take forever to make? We've got you. 

Easy Mexican Shrimp Rice Bowls with Street Corn

Ingredients

Rice

2 (250 gr) packages of Ben's Original Basmati Rice (or similar) (LINK HERE)

2 Tbsp lime juice

2 Tbsp red onion, very finely diced

3 Tbsp fresh cilantro, finely chopped

Corn

2 cups canned corn (LINK HERE), drained well

2 Tbsp mayo

1 Tbsp lime juice

1/4 tsp chili powder (LINK HERE)

1/8 tsp smoked paprika (LINK HERE)

1/4 tsp salt & pepper

1/4 cup cotija cheese (or feta)

3 Tbsp fresh cilantro, finely chopped

Slaw

2 cups bagged coleslaw mix

2 tbsp mayo

1 Tbsp lime juice

1/4 tsp salt & pepper

Shrimp

1 1b (about ~20ish) large shrimp/prawns

1 tsp smoked paprika 

1 tsp granulated garlic

1/2 tsp chili powder 

1/4 tsp salt & pepper

Garnish

extra cotija (feta)

extra cilantro 

lime slices

Directions

Prepare rice - heat rice in the microwave according to package directions. Remove from heat, place in a bowl, add lime juice, onion, and cilantro and stir well to combine. 

Prepare corn - mix together drained corn, mayo, lime juice, chili powder, smoked paprika, salt & pepper, cotija (or feta), and cilantro. 

Prepare slaw - mix together coleslaw mix with the mayo, lime juice, and salt & pepper. 

Prepare shrimp - toss shrimp with smoked paprika, garlic, chili powder, and salt & pepper. 

I prepped the 4 individual components of this meal and then refrigerated them because I wanted to be able to make the bowls later for dinner. This can be prepped several hours ahead of time. 

When ready to eat - I microwaved the corn and rice while I quickly tossed the shrimp in a frying pan and heated it through. FYI - you can use raw or cooked shrimp. Raw shrimp will simply need to cook a little longer. If your shrimp is already cooked, then it will just need to be heated through. 

To serve - divide rice between 4 bowls, top with slaw, then corn, then shrimp. Garnish with a sprinkle of cheese and cilantro, and a wedge of lime. 

If you prep ahead of time, it takes less than 10 minutes to reheat and plate. If you are making it to serve immediately, it will take less than half an hour. 

So much flavor and the textures go together well. My samplers all agreed it should be added to the weekly rotation. If you like it spicier, feel free to add more chili powder. I would say leave out the cilantro if you don't like it, but unfortunately it would change the entire flavour profile of this dish, and I don't think it would be nearly as good. 

You can make each component from scratch, if you prefer, but it will add a considerable amount of time and effort to this dish. Totally worth it, IMO, but unnecessary. 

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Looking for a pretty dish to serve this meal? Try these gorgeous plates - LINK HERE

Reuben Sandwich

 

I'm not trying to reinvent the wheel here - Reubens have been around for a long time - I'm just sharing how I make it. For those of you out there who have never had a Reuben, this is your sign to try one! 

I've included a recipe for a homemade Russian-style spread, but you can use 1,000 Island or Russian dressing. 

Reuben Sandwich

Ingredients

marbled rye bread

Swiss cheese

sauerkraut, well-drained

corned beef

Russian or 1,000 Island dressing - or recipe below

Russian spread

1/2 cup mayo

2 Tbsp ketchup

1 Tbsp prepared horseradish

1 tsp paprika

1 tsp hot sauce (or vinegar)

2 Tbsp finely chopped onion

Butter or margarine for toasting

Directions

Make Russian spread - whisk together mayo, ketchup, horseradish, paprika, hot sauce (vinegar), and onion. 

Assemble sandwich - Place two slices of the marble rye on a flat surface. Spread a generous amount of dressing/spread on each slice of bread. 

Place a slice of Swiss cheese on each slice of bread. 

Pile corned beef on one slice of the bread.

Top with a generous amount of well-drained sauerkraut. 

Close up the sandwich. 

NOTE - you can fill the Reuben as full as you like it. Stuff it with more corned beef, more sauerkraut, or more cheese. It's up to you how much you put in there!

Preheat a skillet over medium heat. 

Spread butter on the top of the sandwich and then place that side down in the skillet. 

Spread a little more butter on top of the sandwiches. 

Cover the pan with a lid and let cook for about 3 - 4 minutes. Watch that your heat isn't too high or the bread will burn before the cheese has time to get melty. 

After 3 - 4 minutes, carefully flip the Reuben over and continue cooking until cheese is melty and sandwich is heated through. (Note - this will take longer if you have a ton of meat and sauerkraut inside. You can lower the heat and let it sit a bit longer)

When it reaches your desired level of doneness (I like mine a golden brown and the cheese melted). You can remove them from the pan, cut in half, and serve hot.

I am not a big sauerkraut fan, but I love the tanginess it adds to this sandwich. 

I did not include measurements as the amount of filling you want to put into the Reuben is completely up to you. Some people like to pile it mile-high; others just a pinch of sauerkraut. 

You can make a dirty Reuben by adding pickles, onions, a fried egg, or tons of extra sauce. 

Traditionally, a Reuben is made with rye bread, but ciabatta is a good substitute as well.

Let us know what other delicious sandwiches we should make!

Need an amazing electric skillet like the one pictured here? 

Try this one - Elite Gourmet Skillet - LINK HERE

We are members of the Amazon Affiliate Program and, as such, may receive a small payment if you order using our link. Thank you for your support.