Lime Shrimp Rice Bowls with Black Beans and Corn

• shrimppeeled and deveined20 oz
• cooked brown rice16 oz
• black beansdrained and rinsed2 cup
• frozen corn2 cup
• avocadodiced1
• fresh spinachroughly chopped4 oz
• yellow onionfinely diced1/2
• cilantroroughly chopped1/2 bunch
• limecut into wedges1
• canola oil2 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the onion, roughly chop the spinach and cilantro, dice the avocado and cut the lime into wedges.
2. 2Pat the shrimp dry and season with kosher salt and black pepper. Heat the canola oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, turning once, until pearly and opaque and curled into a C. Transfer them to a plate, then wash the board, knife and your hands with soap and water before touching anything else.
3. 3Add the onion to the skillet and cook for 2-3 minutes, stirring, until softened and fragrant. Add the frozen corn and cook for 3-4 minutes, until hot and lightly browned. Season with a pinch of kosher salt and black pepper, then taste and adjust.
4. 4Stir in the black beans, cooked brown rice and spinach. Cook for 3-4 minutes, stirring, until the rice and beans are hot, the spinach is wilted and the mixture is steaming. Since this is reheated food, confirm the mixture reaches 165F (74C).
5. 5Return the shrimp to the skillet and warm for 1-2 minutes, until hot and still pearly and opaque. Taste and adjust with salt and a squeeze of lime.
6. 6Divide the rice mixture among bowls and top with avocado and cilantro. Serve with the remaining lime wedges.