Next time I do a Southwestern Shrimp bowl I will change it up - this recipe is a good start but wasn't really satisfying here. Leave out the onions in the pepper mix (red, yellow and poblano peppers or shishito) and season the pepper mix with Mexican oregano and maybe a splash of red wine vinegar, leave out the corn (it's just too sweet with shrimp) instead make a chunky tomato salsa with cherry tomatoes, red onion, chopped jalapeños, cilantro and lime juice. Also - warm the beans! You are left with sautéed peppers, chunky tomato salsa, shrimp and beans over rice covered with that yummy cilantro dressing. A much better balanced bowl at our house.
