Latin Shrimp Grain Bowl
Why this recipe works
- Bright, balanced flavour: Lime juice lifts the beans, rice and avocado, keeping the bowl fresh rather than heavy.
- Good texture contrast: Fluffy brown rice, creamy avocado, juicy prawns and crisp-fresh salsa make each bowl varied and satisfying.
- Efficient cooking: The salsa, beans and prawn seasoning can be prepared while the rice cooks, keeping the overall workflow simple.
Get the most out of this recipe
Adjust the heat
- Make it milder: Remove the jalapeno seeds and white membrane before chopping, or use less chilli in the salsa.
- Add more heat: Use extra jalapeno or swap in a sharper chilli if you prefer a hotter, brighter finish.
- Keep the heat balanced: Add chilli gradually and use lime, avocado and sweetcorn to soften the heat without dulling the flavour.
Texture tips
- Keep the prawns juicy: Pat the prawns dry before cooking and remove them from the pan as soon as they turn pink and opaque.
- Avoid overcooking seafood: Prawns cook quickly over medium-high heat; leaving them in the pan too long can make them firm and rubbery.
- Drain the rice well: Let the cooked brown rice drain properly before assembling so the bowl stays light rather than wet.
Make-ahead tips
- Store fresh toppings separately: Keep the salsa and avocado apart from the warm rice, beans, sweetcorn and prawns so they stay fresh in texture.
- Reheat safely: Reheat the rice, beans, sweetcorn and prawns until piping hot, then add the salsa, avocado and coriander just before serving.
- Best for short meal prep: The cooked components can be refrigerated for up to two days, but the avocado is best sliced fresh.
Ingredient swaps
- Swap the grain: Use quinoa instead of brown rice for a lighter bowl with a softer, quicker-cooking base.
- Change the herb: Flat-leaf parsley can replace coriander if you prefer a cleaner, less citrusy herbal note.
- Using cooked prawns: If using cooked prawns, warm them only briefly in the pan so they stay tender.
Equipment you'll need
Ingredients
Instructions
- Cook the brown rice in a saucepan of boiling water for 25 to 30 minutes until tender. Drain well and cover to keep warm.
- Finely chop the jalapeno pepper, dice the tomato, and roughly chop the fresh coriander. In a bowl, mix the jalapeno, tomato and most of the coriander with the juice of 1 lime and 1 tbsp extra virgin olive oil.
- Drain and rinse the canned black beans. Warm the beans and sweet corn kernels together in a saucepan over a low heat for 3 to 4 minutes, stirring, until hot.
- Pat the prawns dry, then toss with ground cumin, the zest and juice of the remaining lime, and 1 tbsp extra virgin olive oil. Heat a large frying pan over a medium-high heat and cook the prawns for 2 to 3 minutes, turning, until pink and just cooked through.
- Slice the avocado. Whisk the remaining 1 tbsp extra virgin olive oil with any leftover lime juice from the salsa bowl to make a quick dressing.
- Divide the rice between two bowls and top with the warm beans and sweetcorn, the chilli-lime prawns, avocado, and tomato salsa. Spoon over the dressing and finish with the remaining coriander.
Recipe notes
Tips
- For a milder bowl, scrape out the jalapeno seeds before chopping, or use only half the pepper.
- If using cooked prawns, add them to the hot pan just long enough to warm through so they stay juicy.
- Seafood should be cooked until piping hot; if you are pregnant, elderly, or immunocompromised, avoid undercooked prawns.
Substitutions
- Replace brown rice with quinoa for a lighter grain bowl.
- Replace jalapeno pepper with a smaller amount of red chili pepper for a sharper heat.
- Replace fresh coriander with fresh flat-leaf parsley for a different herbal finish.
Storage
- Refrigerate up to 2 days
- Store rice, beans, sweetcorn and prawns together in an airtight container, and keep the salsa and avocado separate. Reheat the rice mixture in the microwave until piping hot, then add salsa and avocado just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (25min active)
- Difficulty: Easy
- Cuisine: Latin American
-
Allergens:
Crustaceans
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