Chili-Lime Shrimp Bowls with Cilantro-Pepita Sauce

Steps

1. Prep first: chop the onion, mince the garlic and keep it in two equal piles, seed and chop the jalapeño, shred the cabbage, and thaw the frozen corn kernels and pat them dry.
2. Heat one third of the olive oil in a saucepan over medium heat and cook the onion 4 minutes. Stir in one pile of garlic, the tomato paste and half the cumin for 1 minute.
3. Add the rice, the water and half the salt, bring to a boil, cover and simmer on low for 18 minutes; rest off the heat 5 minutes, then stir in the pinto beans to warm.
4. While the rice cooks, toast the pumpkin seeds in a dry large skillet until they pop, about 3 minutes; set aside a quarter for topping.
5. Make the sauce: in a blender, blend the remaining pumpkin seeds with the cilantro, jalapeño, Greek yogurt, the remaining garlic, half the lime juice and one quarter of the salt until smooth.
6. Toss the cabbage with a quarter of the lime juice.
7. Heat another third of the olive oil in the skillet over high heat, add the corn kernels and cook undisturbed until charred in spots, about 5 minutes; transfer the corn to a plate.
8. Toss the shrimp with the chili powder, paprika, the remaining cumin and the remaining quarter of the salt. Add the last third of the olive oil to the skillet and sear the shrimp 1 to 2 minutes per side until pink and opaque, then sprinkle with the remaining quarter of the lime juice.
9. Divide the rice and beans among four bowls, top with the shrimp, charred corn and cabbage, spoon over the cilantro-pepita sauce and scatter with the reserved pumpkin seeds.