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Shrimp Elote Bowls

Updated: Feb 23

This recipe came to me one evening in a Residence Inn during a hell of a time...we had to escape our previous apartment due to toxic mold, so the leasing office put us up in a Residence Inn. We brought the random food items that we had in our fridge with us, & what came to be that night is one of my most favorite creations to date - The Shrimp Elote Bowl! Simple, savory, & zesty!

shrimp elote bowls


  • 20-25 cooked shrimp cut into thirds

  • 1 can (15oz.) organic corn

  • 1 cup organic peas or chopped green beans

  • 3-4 chopped or shredded carrots

  • 1/2 red onion thinly sliced

  • 3 cloves minced garlic

  • 1 chopped poblano pepper

  • 1 can (7oz.) diced green chiles

  • salt & pepper to season

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • 3 tbsp butter

  • 1/2 cup uncooked rice

  • top with crumbled cotija, sliced avocado, & fresh cilantro

  • optional added spice: cayenne pepper, chili powder

The Process

  • start by boiling the water for your rice - this should yield about 1.5 cups rice

  • once you've got your rice cooking, begin to dump your onion, poblano pepper, carrots & green beans or peas into a pan greased with oil on medium heat

  • cook onions, peppers, carrots, & peas for a couple minutes & then add butter

  • once the butter is melted, add the corn, chiles, & garlic

  • add your seasonings: paprika, garlic powder, salt, pepper, & 2 tbsp Everything but the Elote

  • add in your shrimp to heat up, plus your freshly cooked rice

  • sprinkle in the last tbsp of the Everything but the Elote seasoning

  • once the shrimp, rice, veggies, & seasonings are fully blended together, your meal is ready!

  • don't forget to top your bowl with fresh avocado, cotija, & cilantro

Enjoy this zesty bowl any time of year!

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