Ready In: 15 mins
Prep: 10 mins
Cook: 5 mins
Yields: 8 Servings
Stir together yogurt, 3/4 teaspoon of the cumin, 1/2 teaspoon of the chili powder, lime juice and zest, salt and pepper; set aside.
In a large serving bowl, stir together the rice, corn, beans, queso fresco, onion and 1/4 cup of the cilantro; set aside.
Cut the tails off of the shrimp and cut shrimp into about 1-inch pieces. Heat oil in a large nonstick skillet over medium-high heat. Add remaining 1/2 teaspoon each cumin and chili powder to skillet and cook 1 minute. Add shrimp to skillet and cook, stirring often, for 4 minutes or until shrimp is cooked through. Remove from heat and stir remaining 1 tablespoon cilantro into shrimp mixture.
Add shrimp to rice mixture and stir to combine. Drizzle prepared dressing over top and gently fold in. Serve immediately.