
Over the past few years ‘bowls’ as dinner’s main course have become very popular at my house. Like Blackened Shrimp Bowls, they’re fully self-contained, provide everything in a single bowl and make it really easy to prepare just enough for however many people will be sitting down to dinner. Chicken, beef, shrimp, all make excellent protein bases for a delicious bowl. I think they’re a great choice!
As an alternate protein choice, shrimp offers a high concentration of protein while very low in saturated fat. Protein is important in your diet to fight muscle weakness, fatigue, low energy levels, dull skin, low immunity levels, slow wound healing and poor concentration levels
Shrimp is also an excellent source of selenium, Vitamins A, D, B3 and B12. It is also full of minerals like Iron, Copper, Calcium, Iron, Zinc, and Magnesium. Shrimp is also an excellent source of omega 3 fatty acids.
In combination, the vitamins, minerals and antioxidants in shrimp boost the immune system, have cancer fighting properties, and fight age-related vision issues. They also help improve cognition and mood and combine to battle depression and cognitive degenerative diseases like dementia and Alzheimer’s. Though it’s cholesterol level is on the higher side, it’s low in saturated fat, helps raise good cholesterol levels and lowers triglycerides
Finally, it’s relatively low caloric content makes shrimp useful in weight loss programs.

Shrimp:
2 tbsp. olive oil, divided
1 lb. shrimp, tails removed, peeled and de-veined
Cajun Spice Rub (see below)
Street Corn:
1 c. fire roasted corn
1 red pepper, diced
1 Jalepeño, diced
1 tsp Chili powder
2 tbsp. freshly chopped cilantro, plus more for garnish
Juice of 1 lime, divided
1 avocado, thinly sliced
2 cups brown rice

1 1/2 tsp. cumin
1 tsp. paprika
1 tsp. garlic powder
1/2 tsp. onion powder
Kosher salt
Freshly ground black pepper


Add 1 tbsp olive oil, juice of half a lime, season with salt and pepper and Chili powder.
Add to charred corn and top with Cojita cheese (I use Feta)



Add shrimp and cook until opaque (pink) and rub forms a slightly charred crust.

Top with shrimp, corn salad, and 1/4 avocado each.
Garnish with cilantro, squeeze with lime and serve.