Chili-Lime Shrimp and Corn Rice Bowls

Instructions

1. 1

   Rinse the dry rice and drain well, then chop the cilantro and crumble the cotija. Use raw medium shrimp that are fully thawed, peeled and deveined, weighing 600 g without shells or tails. Pat the shrimp dry with paper towels.

2. 2

   Put the rice, 600 ml water and 0.25 tsp salt in a 2-liter saucepan. Bring to a boil over high heat, about 5 minutes. Cover, reduce the heat to low and simmer gently for 15 minutes. Remove from the heat and leave covered for 10 minutes.

3. 3

   While the rice cooks, preheat a 5.5–6-liter air fryer to 200°C/400°F for 4 minutes. Toss the shrimp with the olive oil, 15 ml lime juice, garlic powder, onion powder, paprika, cumin, 1 tsp chili powder, 0.5 tsp salt and all the black pepper.

4. 4

   Air-fry the shrimp in two 300 g batches, arranged in a single layer without overlapping. Cook each batch at 200°C/400°F for 6–8 minutes, turning halfway, until opaque and 63°C/145°F in the thickest part. Keep the uncooked second batch chilled until needed. Transfer the first cooked batch to a plate and loosely cover while the second batch cooks.

5. 5

   While the shrimp cook, place the frozen corn and remaining 30 ml water in a 2-liter microwave-safe nonmetal bowl. Cover with a vented microwave-safe lid and microwave at 900 watts for 4 minutes. Stir, then microwave for another 3–4 minutes, until steaming throughout and 74°C/165°F. Leave covered for 1 minute, then carefully uncover and drain any excess liquid.

6. 6

   Stir the mayonnaise, sour cream, cotija, 20 ml lime juice, remaining 2 tsp chili powder and remaining 0.25 tsp salt into the hot corn.

7. 7

   After the rice has rested, fluff it with a fork and fold in the cilantro and remaining 25 ml lime juice. Divide among four bowls, add the creamy corn and top with the cooked shrimp. Serve immediately.