Ingredients
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1 (15-ounce) can no-salt-added black beans, rinsed
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1 cup fresh corn kernels (from 2 ears) or 1 cup thawed frozen corn
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¾ teaspoon salt, divided
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½ teaspoon ground pepper, divided
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1 (4-ounce) can Hatch chiles, undrained
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¼ cup plain whole-milk strained yogurt (such as Greek style)
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1 serrano chile, stemmed
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3 tablespoons avocado oil, divided
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1 teaspoon grated lime zest
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4 tablespoons lime juice, divided
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2 tablespoons finely chopped garlic, divided
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1 pound large raw shrimp, peeled and deveined
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½ cup chopped fresh cilantro, plus more for garnish
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2 cups hot cooked brown rice
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1 avocado, sliced
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Lime wedges for serving
Directions
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Combine black beans, corn and ¼ teaspoon each salt and pepper in a medium bowl. Set aside.
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Combine Hatch chiles, yogurt, serrano, 1 tablespoon avocado oil, 1 tablespoon lime juice, ½ tablespoon garlic and ¼ teaspoon salt in a blender; process until smooth, about 1 minute. Set the yogurt sauce aside.
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Toss shrimp with the remaining 1 ½ tablespoons garlic and ¼ teaspoon each salt and pepper. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook, undisturbed, for 4 minutes. Add lime zest, cilantro and the remaining 3 tablespoons lime juice; stir to combine. Cook, stirring often, until the shrimp are opaque, 2 to 3 minutes.
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Divide rice, shrimp, black bean mixture and avocado evenly among 4 bowls and drizzle with yogurt sauce. Garnish with additional cilantro and serve with lime wedges, if desired.
