Mexican-Style Shrimp & Street Corn
with Cabbage Slaw & Pre-Cooked Rice
Details
Honey habanero seasoned shrimp and fire grilled corn—mixed with sour cream and lime juice for creamy, tangy texture—come together with white rice and fresh cabbage slaw.
Choose Your Servings
Required
Choose an option
Required
Ingredients
10 oz
Shrimp (peeled & deveined)
8.5 oz
Pre-Cooked Jasmine Rice
4 oz
Shredded Cabbage & Carrots
1 each
Lime
2 tbsp
Mayonnaise
1 each
Jalapeño Pepper
2 tsp
Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)
3 oz
Fire Grilled Corn
¼ cup
Sour Cream
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the slaw
If refrigerated, remove the package of rice to bring to room temperature. Wash and dry the fresh produce. Quarter the lime(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. In a bowl, combine the cabbage and carrots, mayonnaise, the juice of 2 lime wedges (or 4 wedges for 4 servings), and a drizzle of olive oil; season with salt and pepper and stir to combine.
step 2
Cook & finish the vegetables
In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the corn and diced pepper(s); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl. Add the sour cream, the juice of the remaining lime wedges, and up to half the spice blend, depending on how spicy you'd like the dish to be; season with salt and pepper and stir to combine. Wipe out the pan.
step 3
Cook the shrimp
Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and as much of the remaining spice blend as you'd like. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Turn off the heat.
step 4
Warm the rice & serve your dish
Meanwhile, knead the package of rice for 15 seconds to separate the grains; cut or tear a 2-inch vent in the package. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl; drizzle with olive oil and season with salt and pepper. Stir to combine. Serve the warmed rice topped with the cooked shrimp, finished vegetables, and slaw. Enjoy!
Ingredients
10 oz
Shrimp (peeled & deveined)
8.5 oz
Pre-Cooked Jasmine Rice
4 oz
Shredded Cabbage & Carrots
1 each
Lime
2 tbsp
Mayonnaise
1 each
Jalapeño Pepper
2 tsp
Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)
3 oz
Fire Grilled Corn
¼ cup
Sour Cream
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the slaw
If refrigerated, remove the package of rice to bring to room temperature. Wash and dry the fresh produce. Quarter the lime(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. In a bowl, combine the cabbage and carrots, mayonnaise, the juice of 2 lime wedges (or 4 wedges for 4 servings), and a drizzle of olive oil; season with salt and pepper and stir to combine.
step 2
Cook & finish the vegetables
In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the corn and diced pepper(s); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl. Add the sour cream, the juice of the remaining lime wedges, and up to half the spice blend, depending on how spicy you'd like the dish to be; season with salt and pepper and stir to combine. Wipe out the pan.
step 3
Cook the shrimp
Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and as much of the remaining spice blend as you'd like. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Turn off the heat.
step 4
Warm the rice & serve your dish
Meanwhile, knead the package of rice for 15 seconds to separate the grains; cut or tear a 2-inch vent in the package. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl; drizzle with olive oil and season with salt and pepper. Stir to combine. Serve the warmed rice topped with the cooked shrimp, finished vegetables, and slaw. Enjoy!