This dish has tons of flavor and texture. The cilantro-lime shrimp is tangy and fresh, with brown rice and creamy avocado to balance the intensity. The two-chile cream sauce is easy to make and brings all the flavors of this bowl dinner together.
Ingredients:
1 (15-ounce) can no-salt-added black beans, rinsed
1 cup fresh corn kernels (from 2 ears) or 1 cup thawed frozen corn
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 (4-ounce) can hatch chiles, undrained
¼ cup plain whole-milk strained yogurt (such as greek style)
1 serrano chile, stemmed
3 tablespoons avocado oil, divided
1 teaspoon grated lime zest
4 tablespoons lime juice, divided
2 tablespoons finely chopped garlic, divided
1 pound large raw shrimp, peeled and deveined
½ cup chopped fresh cilantro, plus more for garnish
2 cups hot cooked brown rice
1 avocado, sliced
lime wedges for serving
Directions:
Combine black beans, corn and ¼ teaspoon each salt and pepper in a medium bowl. Set aside.
Combine Hatch chiles, yogurt, serrano, 1 tablespoon avocado oil, 1 tablespoon lime juice, ½ tablespoon garlic and ¼ teaspoon salt in a blender; process until smooth, about 1 minute. Set the yogurt sauce aside.
Toss shrimp with the remaining 1 ½ tablespoons garlic and ¼ teaspoon each salt and pepper. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook, undisturbed, for 4 minutes. Add lime zest, cilantro and the remaining 3 tablespoons lime juice; stir to combine. Cook, stirring often, until the shrimp are opaque, 2 to 3 minutes.
Divide rice, shrimp, black bean mixture and avocado evenly among 4 bowls and drizzle with yogurt sauce. Garnish with additional cilantro and serve with lime wedges, if desired.
