Salads

Recipe

1. Cook the rice according to the package instructions.
2. Meanwhile, prepare the lime cream. Combine the EKABE thick cream, coriander, lime zest and juice, cumin and a pinch of salt. Refrigerate until ready to use.
3. In a bowl, toss the shrimp with olive oil, paprika, cumin, salt and pepper.
4. Heat a skillet over medium-high heat and sauté the shrimp for 3 to 4 minutes until just cooked through. Remove from the heat.
5. Divide the rice between two bowls. Then, top with the shrimp, avocado, cherry tomatoes, black beans, corn and red onion.
6. Drizzle with lime juice, garnish with lime wedge and a few coriander leaves. Finish with the lime cream.