Perfectly spiced and sautéed shrimp served on a bed of romaine lettuce, topped with delicious Mexican street corn, 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.
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, Knorr Selects 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 Caldo Knorr® Selects con sabor de Vegetales (Knorr Selects 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.