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.
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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?
Up the flavors with some Chipotle Seasoned Rice.
Serve some homemade air fryer tortilla chips on the side too. And don’t forget the lime wedges!
Serve this bowl next to some stacked vegetable black bean enchiladas for a fun dinner!
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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 olive oil
- 1 tablespoon powdered vegetable Bouillon
- 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.1 lb. raw jumbo shrimp
- 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.2 tablespoons olive oil, 16 ounces frozen yellow corn
- 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.3 tablespoons mayonnaise, 2 tablespoons sour cream, 3 ounces Cotija cheese, ¼ cup fresh cilantro leaves, 2 tablespoons fresh lime juice, 2 tablespoons finely chopped red onion, 2 cloves garlic, 2 teaspoons powdered vegetable Bouillon, ½ teaspoon 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.1 tablespoon powdered vegetable Bouillon, 1 tablespoon olive oil
- Place romaine lettuce in a large bowl, sprinkle with black beans. Top with Mexican street corn, cooked shrimp, and avocado slices.Chopped romaine lettuce, Black beans, Sliced avocado
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.