Shrimp Bowl


  • 4 cups of fresh corn (4-5 ears)
  • 2 cups diced tomato (2-4 small tomatoes)
  • 2 cups of diced cucumber
  • 1 cup micro greens (optional)
  • 1/2 cup green onion
  • – Shrimp –
  • 2 lbs shrimp (5-6 pieces per serving)
  • 1 tbsp. onion powder
  • 1 tbsp. coarse black pepper
  • 1/2 tbsp. sea salt
  • 2 tbsp. olive oil
  • – Dressing #1 –
  • 2 tbsp. Lena’s hibiscus and bishop crown pepper jelly
  • 1/4 cup balsamic vinegar
  • 1 tbsp. olive oil
  • 1 tsp. sea salt
  • 1 tsp. coarse black pepper
  • – Dressing #2 –
  • 1/4 cup rice wine vinegar
  • 2 tbsp. chopped fresh orange mint
  • 2 tbsp. chopped parsley
  • 2 tbsp. chopped yellow onion
  • 2 tbsp. fresh lime juice
  • 1 tbsp. olive oil
  • 1 tsp. sea salt
  • 1 tsp. coarse black pepper


  1. If cooking shrimp all at once, add peeled and deveined shrimp to a large ziploc bag, add seasoning and oil and close it. Massage or shake shrimp to distribute seasoning evenly. Let sit so Flavor soaks in.
  2. Shuck and rinse corn to remove strings. In a large bowl, cut corn off of cob into bowl, one at a time.
  3. Peel cucumber in one-inch strips leaving some skin for additional nutrients. Cut in half, then cut in half again. Cut the fourth of cucumber in half horizontally, then into strips before dicing to get a small dice. Repeat with remaining three pieces.
  4. On a cutting board score and dice tomato and add to bowl.
  5. Rinse and chop green onion and add to bowl. Mix with a spoon and add evenly to individual containers.
  6. To make dressing one, add jelly  and vinegar to a mason jar or small container and mix with a fork until jelly is dissolved. Add oil and seasoning. Store until ready to use.
  7. To make dressing two, chop mint and onion and add to mason jar or container. Add vinegar, oil and seasoning and mix well. Store until ready to use.
  8. Heat a large skillet over medium- high heat for two minutes. Add shrimp to skillet in an even, flat layer. Cook for 2-3 minutes per side. *If all of the shrimp doesn’t fit into the skillet, lower heat for the second batch to prevent over cooking shrimp.
  9. Add dressing and shrimp to a pre-made bowl and enjoy!

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