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A clear meal prep container with shrimp drizzled in sauce, a lime wedge, and a radish slices.

High-Protein Street Corn Shrimp Bowls (Meal Prep)

Tiffany
These street corn shrimp bowls are made with baja-seasoned shrimp, creamy Mexican street corn, rice, and chili-lime sauce, making them perfect for high-protein meal prep or a delicious weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dishes
Cuisine Tex Mex
Servings 4 Servings
Calories 619 kcal

Equipment

Ingredients
  

Creamy Chili-Lime Sauce

  • ⅓ cup Plain Greek Yogurt
  • 3 tablespoons Mayonnaise
  • 1 tablespoon Lime Juice
  • 1 teaspoon Hot Sauce
  • ½ teaspoon Chipotle Chili Powder
  • Pinch of Salt

Street Corn

  • 2 ½ cups Canned or Frozen Corn or Corn on the Cob charred on the grill if possible; I used 5 ears of corn on the cob
  • ¼ cup Mayonnaise
  • 2 tablespoons Sour Cream
  • ⅓ cup Cotija Cheese
  • 1 tablespoon Chopped Cilantro
  • ½ teaspoon Chili Powder or use Tajin
  • ½ teaspoon Salt
  • Juice of Half a Lime

White Rice

  • 1 cup Long-Grain Rice
  • 1 ¾ cups Chicken Stock or Broth

Baja Shrimp

  • 1 pound Large Shrimp peeled, deveined, and tails off
  • 1 tablespoon Olive Oil
  • 1 ½ teaspoons Chili Powder
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Cumin
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Salt
  • Dash of Black Pepper
  • Juice of Half a Lime

Instructions
 

Creamy Chili-Lime Sauce

  • Combine all ingredients in a small bowl. Cover and refrigerate until ready to serve.

Street Corn

  • If you have corn on the cob, preheat the grill to a medium-low temperature. Lightly coat the corn in olive oil. Cook for 12-15 minutes, rotating every few minutes for even cooking. They will turn bright yellow, soften, and have bits of charred corn. Cut the corn off the cob using a sharp knife.
    If you're using canned or frozen corn, be sure it's thawed and drained.
  • Add corn, mayonnaise, sour cream, crumbled cotija, cilantro, chili powder, salt, and lime juice to a bowl. Mix well. Top with additional cotija cheese and chili powder. Cover and refrigerate until ready to eat.

White Rice

  • Rinse rice in water to remove excess starch. Add to a small pot with chicken stock and heat over high heat. Bring to a boil, then cover with a lid and reduce to a simmer for 12-15 minutes. Fluff with a fork, season with salt to taste.

Baja Shrimp

  • While the rice cooks, combine all shrimp seasonings, olive oil, and lime juice in a bowl. Add shrimp and stir to coat.
  • Heat a large skillet over medium-high heat with olive oil. Once hot, add a single layer of shrimp and cook until no longer translucent on both sides.

Assembly

  • If you are using meal prep food storage containers, add rice to one side of the container or spread it across the bottom. Add a layer of street corn over the top or to one side. Add shrimp on top and drizzle with chili-lime sauce.

Nutrition

Calories: 619kcalCarbohydrates: 63gProtein: 30gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 12gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 169mgSodium: 1317mgPotassium: 569mgFiber: 3gSugar: 6gVitamin A: 999IUVitamin C: 8mgCalcium: 177mgIron: 2mg