Shrimp and Mexican Street Corn Bowl are perfectly spiced and sautéed shrimp served on a bed of romaine lettuce, topped with delicious Mexican street corn, that’s slathered with mayonnaise, sour cream, Cotija cheese, cilantro, and then topped with fresh avocado slices.
It’s a Mexican bowl that’s everything you want in a an easy and tasty 30-minute meal.
We appreciate your support
This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask. The comments can be easily found using the orange circle on the lower left, then Join the discussion!
You may remember that I posted a recipe for Creamy Verde Fiesta Enchiladas using this bouillon a few months ago. If you don’t remember it, hop back over and grab the recipe now, because it’s SO good!!
Mexican Street Corn
It’s easy to make the Mexican street corn for this main dish salad bowl recipe.
Mexican street corn salad is also called esquites. Esquites can be made year-round, inside the house without a grill, using frozen corn. Super easy!
It’s a perfect appetizer; serve it with chips like salsa. Or serve it as a side dish for any outdoor party or gathering.
Mexican street corn salad is also great in tacos or burritos. It’s fun on nachos. Try a Mexican Street Corn Pizza. Or, of course, make my Shrimp and Mexican Street Corn Bowl!
While the corn is cooking in the skillet, make the mayo-sour cream dressing. The ingredients for the dressing are mayonnaise, sour cream, Cotija cheese, lime juice, fresh cilantro, Vegetable Bouillon, red onion, and spices.
In case you aren’t familiar with it, Cotija cheese is the traditional Mexican cheese that’s used in Mexican Street Corn salad. It’s a salty cow’s milk cheese.
If you can’t find Cotija cheese, queso fresco or feta cheese makes a good substitute.
Spiced Sautéed Shrimp
The sautéed shrimp for this Mexican bowl are super easy to make and so delicious!
Simply defrost frozen, peeled & deveined shrimp and remove the shell from the tail. I like to buy the extra jumbo shrimp 16/20 count per pound. They’re nice big shrimp.
To defrost the shrimp, simply place them in a medium bowl and cover with cool tap water. Change the water out for fresh tap water a couple of times, and in about 5 minutes, you have defrosted shrimp. At this point, the tail shell is easily removable, which makes the bowl easier to eat.
Pat the shrimp dry with a paper towel and add them to a skillet with the Bouillon.
Pop them on the hot skillet and sear to perfection.
Want to add additional toppings to your Mexican Bowl?
I’d recommend salsa, guacamole, more chopped red onion, or any fresh veggies.
Serve some chips on the side too. And don’t forget the lime wedges!
Let’s keep in touch
If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tired it” photo (I would love to see)
via the pin.
Shrimp and Mexican Street Corn Bowl Recipe
Shrimp and Mexican Street Corn Bowl
- 1 lb. raw jumbo shrimp peeled and deveined
Mexican Street Corn:
- 2 tablespoons olive oil
- 16 ounces frozen yellow corn
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 3 ounces Cotija cheese
- ¼ cup fresh cilantro leaves finely chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons finely chopped red onion
- 2 cloves garlic minced
- 2 teaspoons powdered vegetable Bouillon
- ½ teaspoon chili powder
To cook Shrimp:
- 1 tablespoon powdered vegetable Bouillon
- 1 tablespoon olive oil
- Chopped romaine lettuce
- Black beans
- Sliced avocado
- Place the frozen shrimp in a medium bowl and cover with cool tap water to defrost. Change the water out for fresh tap water a couple of times, and in about 5 minutes they will be defrosted.
- Make the Mexican Street Corn:
- Add 2 tablespoons olive oil to a large skillet over medium heat. Add the corn and let cook until the corn starts to char, about 10 minutes, stirring occasionally.
- While the corn cooks, mix the dressing together in a large bowl: mayonnaise, sour cream, Cotija cheese, cilantro, lime juice, red onion, garlic, Vegetable Bouillon, and chili powder.
- When the corn is done cooking, fold it into the dressing. Set the Mexican street corn aside.
- Pat the defrosted shrimp dry with a paper towel.
- Wipe out the same skillet that you just used to cook the corn and add 1 tablespoon oil. Heat over medium-high heat and cook shrimp, stirring occasionally, until shrimp turn pink, about 3-5 minutes. Add vegetable Bouillon. Remove shrimp and set aside.
- Place romaine lettuce in a large bowl, sprinkle with black beans. Top with Mexican street corn, cooked shrimp, and avocado slices.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.