Description
A quick, healthy, and flavorful weeknight dinner featuring light cornmeal-dusted shrimp fried until golden, served over rice or quinoa with black beans, red cabbage, and a creamy avocado-lime crema.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined, patted dry
- 1/2 cup cornmeal
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1 large ripe avocado
- 1/2 cup sour cream or Greek yogurt
- Juice of 2 limes
- Zest of 1 lime
- 1/2 cup fresh cilantro, chopped
- 2 cups red cabbage, shredded
- 1 can black beans, rinsed
- 2 tbsp avocado oil or light olive oil
- 6–8 small corn tortillas
- Rice or quinoa (optional base)
Instructions
- Pat shrimp completely dry with paper towels. In a shallow bowl, mix cornmeal, smoked paprika, chili powder, garlic powder, salt, and pepper.
- Season shrimp with salt and pepper, then toss in the cornmeal mixture to coat lightly. Shake off excess.
- In a blender, combine avocado, sour cream (or yogurt), lime juice, lime zest, cilantro, and a pinch of salt. Blend until smooth. Adjust seasoning to taste.
- Heat oil in a large skillet over medium-high heat until shimmering.
- Fry shrimp in a single layer for 2-3 minutes per side until golden and opaque. Remove to a paper towel-lined plate.
- Warm black beans and corn tortillas separately.
- Assemble bowls with rice or quinoa, shredded cabbage, black beans, and crispy shrimp. Drizzle generously with avocado crema and garnish with extra cilantro and lime.
Notes
Ensure shrimp are completely dry before dredging to achieve crispiness. Do not overcrowd the skillet. The recipe is naturally gluten-free if using corn tortillas and checking spice labels. For a lighter option, substitute sour cream with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 8
- Protein: 32
Keywords: Mexican shrimp, healthy dinner, quick recipes, gluten-free, shrimp bowl, avocado crema, weeknight meals