Call me weird, but I don't even like Corona. What I can get behind is Corona Light as a light beer option, especially when it's served with this Spicy Shrimp Bowl. I won't put Corona Light on the ingredient list, but I recommend buying it to balance out the spice and to make you feel like you're on vacation on a random Wednesday night...even though you have to go to work in the morning. I know I write run on sentences, I was a better Math student.
I was in the mood for shrimp. Shrimp's a good go to weeknight dinner base, it cooks up quick and it's packed with protein. You can of course substitute ground beef or sliced chicken breast (just make sure time wise you cook them accordingly) if that's what you have on hand or shrimp is just not your thing.
Taco seasoning is a key ingredient in this recipe, I normally love Trader Joe's seasoning as it has a kick, but I didn't have it on hand and used this recipe, kicked up the red pepper flakes and added some cayenne for spice.
1 to 2 tablespoons olive oil
1/2 cup chopped onion
1 red bell pepper, chopped
1 can black beans, drained and rinsed
1 cup corn kernels
1/4 cup Taco Seasoning, divided
2 tablespoons ranch dressing mix, divided
1 lb shrimp, peeled, deveined & tails removed
avocado, pitted and chopped
cheddar cheese, shredded
fresh salsa or pico de gallo
Heat large stove top pan over medium high heat.
Add one tablespoon of oil, then add onion and red bell pepper. Cook for about 4 minutes. Reduce heat to medium, add black beans and corn and season with 1/2 of taco seasoning and 1/2 of ranch dressing mix. Cook for about 5 more minutes. Push veggies and beans to half of pan and add more oil if needed. Once new oil is hot, add shrimp, seasoning with remainder of taco seasoning and ranch dressing mix. Cook for about 6 minutes or until shrimp is opaque, flipping half way through. Once shrimp is cooked, stir everything together.
Serve over lettuce with avocado, cheese and salsa as garnish.