High-Protein Street Corn Shrimp Bowl

Prep: Pat shrimp dry with paper towels. Zest and juice the lime, finely dice the jalapeño, chop the cilantro, and cube the avocado.

Season shrimp: Toss the shrimp with 2 tsp SpiceX Daily Blend and 2 tsp SpiceX Taco Blast. Let sit while you prepare the salsa and heat the pan.

Cook the corn (if using fresh or frozen): Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the corn and cook, stirring occasionally, until lightly charred and heated through, about 4–6 minutes. If using canned corn, drain and sauté briefly to warm and add a little char if desired. Transfer corn to a bowl to cool slightly.

Make the street corn salsa: To the cooled corn, add 1/4 cup light mayonnaise, 1/4 cup cotija cheese, lime juice and zest, the diced jalapeño, 2–3 tbsp chopped cilantro, 1 tsp Tajín (optional), and a pinch of salt and pepper. Fold in the cubed avocado gently. Taste and adjust seasoning.

Cook the shrimp: Heat the remaining 1 tbsp olive oil in a large skillet over high heat. When the pan is very hot, add the seasoned shrimp in a single layer (work in batches if needed). Sear shrimp about 3–4 minutes per side until golden brown and opaque throughout. Remove from heat.

Assemble bowls: Divide cooked rice between two bowls. Top each bowl with seared shrimp, a generous scoop of the street corn salsa, extra cotija cheese, chopped cilantro, a sprinkle of Tajín (if using), and lime wedges.

Serve immediately while shrimp and rice are warm.