Start by marinating shrimp. Add the oil, lime juice, spices & cilantro to a medium bowl. Pat shrimp dry, then add them to the marinade & toss to fully coat. Cover & marinate in the fridge for 15 minutes.
Dressing
In a small blender, whisk all dressing ingredients together until creamy. Set aside.
Other Ingredients
Cook rice according to package directions & divide between 2 serving bowls.
In a microwave steam dish, cook shucked corn ear for 7 minutes. If you wish, at this point, heat 1 Tbsp of olive oil in a saucepan & sauté corn cob for a few minutes until golden on all sides. Allow corn to cool & then cut corn off the cob. This step is purely up to you.
Dice red onion, slice green onion, slice olives (if using), halve cherry tomatoes, slice avocado & grate cheese (if using).
To cook shrimp, heat a medium skillet over medium-high heat (no oil needed). When it’s hot, add the shrimp to the skillet in an even layer & cook for 2-3 minutes on one side, flip & cook for another 2-3 minutes on the other side. The shrimp will turn an opaque & pink color when its done. Remove the shrimp from the heat & stir to fully coat it in any sauces that are in the pan.
Assemble Bowls
Top the rice in each serving bowl with shrimp, corn, avocado, onions, cherry tomatoes, olives & sprinkle with cheese. Drizzle with prepared dressing & serve.
Recipe Notes
• There are numerous bottled dressings that would be suitable if you prefer not to make your own such as Cilantro Ranch.