Mexican Shrimp Meal Prep

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Easy marinated shrimp recipe with Mexican brown rice & beans & elote corn salad.

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easy shrimp recipes with mexican rice and beans

Easy shrimp recipes for dinner

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Regularly putting chicken, or even meat, on your dinner table can become uninteresting at times. If you’re looking for an alternative, I suggest shrimps.

I personally know a lot of good cooks who shy away from shrimps. But to be honest, I find that shrimps are easier and quicker to cook than your regular meat.

If you’re looking for easy shrimp recipes, this one won’t fail you. You won’t believe how easy it is. This recipe tops my list of easy shrimp recipes.

You might also like to try these easy shrimp recipes: Shrimp Burger with Jicama Fries and Crispy Shrimp with Herby Orzo Salad.

I just marinated the shrimps with four ingredients and left it for 30 minutes while I worked on the rest of the meal prep. Once done, I shallow fried the shrimps in two batches. This way they turn out really crispy and crunchy. Just the way I like them.

how to make mexican rice with corn salad

How to make Mexican rice and beans

Many people ask me how to make authentic Mexican rice and beans the right way. The wonderful color, aroma and the slightly tangy taste of Mexican rice and beans make it an instant hit for parties and special events.

The trick of how to make Mexican rice and beans is not to overcook the rice. If you add too much water to the recipe, the rice will lose more starch and start sticking to each other.

The red peppers add the famous taste and aroma. You can more red peppers to this recipe to bring the spice level up a few notches if you like it hot. If you’re eating with the entire family, I would recommend sticking to the original measurements.

Corn Salad

Corn Salad is one of the easiest and tastiest salads. Traditionally Mexican corn is cooked on the cob. But I find that corn kernels are easier to manage and enjoy. Especially now that hot summer days make cooking a chore.

This corn salad with mayo tastes very similar to something you might sample of the streets of Mexico. It’s full of flavor and never hits its mark.

I started off by cooking the corn in a cast iron pan. Cooking the corn first in this Mexican cold salad recipe brings out the naturally sweet flavor of the corn. Plus it adds a smoky flavor to this recipe. I find this perfectly complements with the spicy paprika flavor.

Make sure you don’t overcook the onions and jalapenos. You don’t want to end up with a soggy corn salad. The crunch is essential to balance out the creamy, smooth flavor of mayo.

This Mexican corn salad recipe is a very versatile side dish. It’s perfect for hot summer BBQ dinners. You can even make this a staple side dish with most other healthy dinner recipes. I sometimes even enjoy this corn salad as a main dish by adding feta and avocado to make it filling and yummy.

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easy shrimp recipes with mexican rice and beans

Shrimp Taco Meal Prep

Course: Main Course
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 5 meals
Author: Bobby Parrish

perfectly cooked shrimp with corn elote salad and rice & beans.

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Ingredients

For the shrimp:

  • 1.25 pounds of raw shelled, and cleaned shrimp
  • 1 teaspoon ancho chile powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 tablespoon fresh orange juice
  • Kosher salt
  • Olive oil
  • Corn tortillas

For the brown rice:

  • 1 cup brown rice
  • ½ a red onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic finely minced
  • 1 teaspoon each of ancho chile powder smoked paprika, & cumin
  • 1 can black beans rinsed and drained
  • 2 cups water
  • 3 tablespoons freshly chopped parsley or cilantro
  • Olive oil
  • Kosher salt
  • Freshly cracked pepper

For the corn elote:

  • 3 cups of frozen sweet corn
  • 1/2 cup red onion finely diced
  • 1 red bell pepper finely diced
  • ½ a jalepeno or spicy red pepper finely sliced or diced(optional)
  • 3 tablespoons avocado oil mayonnaise
  • Zest & juice of half a lime
  • 2 tablespoons of fresh parsley or cilantro finely chopped
  • 1/4 cup(unpacked) grated parmesan cheese
  • avocado oil
  • Kosher salt
  • Freshly cracked pepper

Instructions

  1. For the rice, pre-heat a pot over medium heat for 2 minutes. Add 2 tablespoons of olive oil along with the onions, red peppers, ½ teaspoon of salt, and a couple cracks of pepper. Cook for 6 minutes stirring often. Add the garlic and a teaspoon each of the 3 spices, mix well. Cook for 2 more minutes then add the rice and cook for one minute, stirring often. Add the black beans and water, season the mixture with another ½ teaspoon of salt and a couple cracks of pepper. Bring the mixture to a boil, reduce to a simmer, and taste the liquid, it may need another pinch of salt. Place the lid on the pot and simmer on medium-low heat for 40—45 minutes. Make sure the mixture is not boiling, it needs to be a slow simmer. When ready, remove lid and fluff the rice with a fork, not a spoon.

  2. For the corn elote, preheat a large ceramic non-stick or cast iron pan over medium-high heat with 1 tablespoon of oil. Add the corn to the pan and seaosn with 1/2 teaspoon of salt. Let cook for 2-3 minutes, mix well, and arrange in one single layer again. Keep doing this until the corn has some good char marks or is well browned, about 7-10 minutes. Add the red onions, bell pepper, and jalepeno. Remove from heat and transfer the mixture to a large bowl. Add the mayo, lime zest and juice, parsley/cilnatro, parmesan cheese, and mix well. Check for seasoning, you may need more lime juice or salt.

  3. For the shrimps, add them to a large bowl and season with the ancho chile powder and next 3 ingredients. Mix well and let marinate in the fridge for 15 minutes. Pre-heat a large cast iron or steel pan over medium-high heat for 2 minutes. Season the shrimp with 1 teaspoon of salt and mix well. Add 2 tablespoons of olive oil to the pan and add enough shrimp to form one single layer in the pan. If you over-crowd the pan the shrimps will boil and won’t get crusty. Cook for 2 minutes on the first side, flip, and cook 1-2 minutes more, remove from heat. Cook the second batch and remove from the heat.
  4. Assemble your meal prep container with some shrimps, brown rice, and elote. Enjoy!

Recipe Notes

Macros:
568 calories per meal
22.2 grams of fat per meal
27.6 grams of protein per meal
77 grams of carbs per meal
11 grams of fiber per meal

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