Ingredients:

  • 1 cup long-grain white rice (Basmati or Jasmine recommended)
  • 1 ½ cups chicken or vegetable stock (or water)
  • 1 tbsp unsalted butter or olive oil
  • ½ tsp fine sea salt (for rice)
  • ¼ cup fresh lime juice
  • ½ cup loosely packed fresh coriander/cilantro, finely chopped
  • 1 lb raw large shrimp (prawns), peeled, deveined, tail off
  • 2 tbsp olive oil, divided
  • 1 tsp smoked paprika
  • ½ tsp chilli powder (or chipotle powder for extra heat)
  • ½ tsp ground cumin
  • ¼ tsp cayenne pepper (optional, for heat)
  • 2 cloves garlic, minced
  • ½ tsp fine sea salt (for shrimp)
  • ¼ tsp fresh cracked black pepper
  • 1 (15-oz) can black beans, rinsed and drained
  • 1 cup frozen sweetcorn, thawed (or canned, drained)
  • ½ small red onion, finely diced
  • 1 medium ripe tomato (or 1 cup cherry tomatoes), diced
  • ¼ cup fresh coriander/cilantro, roughly chopped (for salsa)
  • 1 ripe avocado, diced (add just before serving)
  • ½ cup plain Greek yoghurt (full-fat preferred) OR light sour cream
  • 2 tbsp fresh lime juice (for dressing)
  • 1 tbsp water (to thin)
  • ½ tsp fine sea salt (for dressing)

Instructions:

  1. Rinse the rice thoroughly under cold water until the water runs clear—this prevents gummy rice.
  2. Combine the rice, stock (or water), butter/oil, and salt in the saucepan. Bring to a boil, then immediately reduce the heat to the lowest setting, cover tightly, and simmer for 15-18 minutes until all liquid is absorbed.
  3. Remove the rice from heat and let sit, covered, for 5 minutes. Fluff with a fork, then stir in the fresh lime juice and chopped coriander. Set aside to cool completely.
  4. Make the Salsa: In a medium bowl, gently combine the rinsed black beans, thawed corn, diced red onion, diced tomato, and chopped coriander. Season lightly with salt and a squeeze of lime juice.
  5. Prepare the Dressing: Whisk together the Greek yoghurt (or sour cream), lime juice, water, and salt until smooth and pourable. Transfer to a small airtight container for meal-prep separation.
  6. Season the Shrimp: Pat the shrimp dry. In a bowl, toss the shrimp with 1 tablespoon of olive oil, smoked paprika, chilli powder, cumin, cayenne (if using), minced garlic, salt, and pepper. Ensure everything is evenly coated.
  7. Sauté the Shrimp: Heat the remaining 1 tablespoon of olive oil in the large skillet over medium-high heat. Add the shrimp in a single layer (work in batches if necessary). Cook for 2-3 minutes per side, until pink, opaque, and just curled. Remove immediately from the pan and let cool slightly.
  8. Cool Completely: Ensure all components (rice, salsa, shrimp) are completely cool before assembling. This is crucial for food safety and preventing sogginess.
  9. Assemble the Bowls: Divide the cilantro-lime rice equally among the four meal-prep containers (base layer). Place the shrimp on one side and the black bean and corn salsa mixture on the other side.
  10. Store Separate: Place the small container of lime dressing and the diced avocado (if prepping) in a separate lidded compartment or outside the main container. Seal and refrigerate for up to four days.