Ingredients:
- 1.3 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup long-grain white rice
- 2 cups low-sodium vegetable broth
- 2 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1/4 tsp salt
- 2 cups frozen corn, thawed
- 1 tbsp unsalted butter
- 2 tbsp plain Greek yogurt
- 1 tbsp crumbled cotija cheese
- 1/2 tsp chili powder
- 1 tsp lime juice
- 1/2 cup plain Greek yogurt
- 1 tbsp Sriracha
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1 pinch salt
Instructions:
- Combine 1 cup long-grain white rice, 2 cups low-sodium vegetable broth, and 1/4 tsp salt in a rice cooker or medium saucepan; cook according to manufacturer instructions. Once cooked, fluff with a fork and fold in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Set aside to cool slightly.
- In a medium bowl, toss 1.3 lb peeled and deveined shrimp with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until thoroughly coated.
- Heat a large non-stick skillet over medium-high heat. Add the seasoned shrimp in a single layer, cooking for 2 minutes per side until they are opaque throughout and reach an internal temperature of 145°F (63°C). Remove from the pan immediately.
- In the same skillet, melt 1 tbsp unsalted butter. Add 2 cups thawed frozen corn and cook for 3-5 minutes until slightly charred. Turn off the heat and stir in 2 tbsp plain Greek yogurt, 1 tbsp crumbled cotija cheese, 1/2 tsp chili powder, and 1 tsp lime juice until creamy.
- Divide the cilantro lime rice evenly among 4 airtight meal prep containers. Place a scoop of the street corn mix on one side and the seared shrimp on the other.
- Whisk together 1/2 cup plain Greek yogurt, 1 tbsp Sriracha, 1 tbsp lime juice, 1 clove minced garlic, and a pinch of salt in a small bowl until velvety. Portion the sauce into 4 separate small containers.