1 (8 oz) box Mexican rice, prepared
2 pounds shrimp, peeled and deveined
2 tablespoons olive oil, divided
2 teaspoons chili powder
½ teaspoon cumin
½ teaspoon garlic powder
2 limes: 1 juiced and divided, 1 sliced for garnish
½ bunch cilantro, divided
1 (16 oz) bag frozen whole kernel corn
1 yellow onion, diced
1 jalapeño, seeded and diced (optional)
1 red bell pepper, seeded and diced
1 teaspoon salt, divided
1 teaspoon pepper, divided
In a large bowl, toss corn with onion, jalapeño, and bell pepper with 1 tablespoon olive oil. Season with ½ teaspoon salt and ½ teaspoon pepper, then pour into a skillet on medium-high heat, spreading evenly around pan. Roast for 5 minutes, or until corn begins to brown slightly, then stir and continue cooking for 3-5 minutes, or until corn is golden roasted. Remove from heat and add ¼ cup chopped cilantro, juice from ½ lime, and salt and pepper (to taste).
While corn roasts, preheat oven to 400°F and line a baking sheet with aluminum foil. Mix ½ teaspoon salt, ½ teaspoon pepper, chili powder, cumin, and garlic powder together in a small bowl.
Pour 1 tablespoon olive oil over shrimp and toss. Cover shrimp with seasoning mixture and toss to thoroughly combine. Spread shrimp evenly around baking sheet.
Roast for 5-7 minutes, slightly longer if for larger shrimp. Remove from oven and toss with corn salsa, juice from ½ lime and reserved cilantro.
Serve with side of Mexican rice. Enjoy!