I am very lucky in that my kids like just about anything that I make for them. However, they both have a few things they don’t like. One doesn’t like tomato or avocado. One is not a huge fan of shrimp and will sometimes eat corn, but other times insists that is the most disgusting thing I have ever placed in front of her. For this reason, I LOVE bowl-style meals. Each person is able to design their own bowl based on their preferences. Everyone is happy, no complaints, win-win! Also, if you forget something at the store, there are usually several other ingredients that can take its place so it won’t be missed too much 😊
Ingredients
Olive oil
1 lb shrimp, deveined, tailed removed
2 eggs
½ c flour
½ c breadcrumbs
Seasoning (you could use a regular taco seasoning if you’d like. I use a combination of chili powder, cumin, garlic powder, cilantro)
1 can black beans, drained and rinsed
2 tbsp lime juice
1 tsp chili powder
½ tsp cumin
2 c corn (I used frozen, but you can certainly remove from the cob yourself)
Taco toppings: salsa, avocado, cilantro, sour cream, etc.
Prepared brown rice (for my family of 4, I’ll usually make about 1.5 c dry rice and its plenty)
Directions
· In a small bowl, beat the eggs.
· In another small bowl, mix flour, breadcrumbs and your seasoning you are using.
· Heat olive oil in a skillet over medium heat (enough to coat the bottom)
· Working in batches, coat the shrimp in egg, toss in the breadcrumb mixture and place in skillet, careful not to overcrowd the shrimp. Once the first side is golden, flip to cook the other side.
· For the corn: heat 1 tbsp in a cast iron skillet. Add the corn, and stir until the corn is slightly blackened.
· For the beans: in a small pot, add beans, lime juice, cumin and chili powder and heat
· Assemble bowl: add rice to the bottom of the bowl and arrange everything on top, adding whichever toppings desired.
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