Chipotle Lime Shrimp Bowls (Print Version)
Shrimp tossed in chipotle-lime marinade served with brown rice, black beans, tomatoes, and avocado for a bright, hearty dish.
# Ingredients:
Shrimp marinade
01 -
1 pound large shrimp, peeled and deveined
02 -
3 tablespoons canola oil, divided
03 -
3 tablespoons fresh lime juice, divided
04 -
1 to 2 chipotle peppers in adobo sauce, finely minced (approx. 1 tablespoon)
05 -
1 teaspoon adobo sauce (liquid from chipotle peppers)
06 -
2 cloves garlic, pressed
07 -
2 teaspoons honey
08 -
3/4 teaspoon ground cumin
09 -
1/2 teaspoon kosher salt
10 -
1/4 teaspoon cayenne pepper
Bowls
11 -
4 cups cooked brown rice
12 -
1 can (15.5 oz) black beans, drained and warmed
13 -
2 cups cherry tomatoes, sliced
14 -
1 large avocado, pitted and chopped
15 -
4 green onions, chopped
16 -
1/4 cup red onion, chopped
17 -
Fresh cilantro, for garnish
18 -
Lime wedges, for serving
# Instructions:
01 -
Combine shrimp, 2 tablespoons canola oil, 2 tablespoons lime juice, chipotle peppers, adobo sauce, pressed garlic, honey, salt, cumin, and cayenne in a bowl or freezer bag. Toss to coat evenly and let rest at room temperature for 15 minutes.
02 -
Heat remaining 1 tablespoon canola oil in a large skillet over medium-high heat. Remove shrimp from marinade, discard excess marinade, and cook shrimp for 1-2 minutes per side until pink and opaque.
03 -
Divide cooked brown rice among four bowls. Top with warmed black beans, sliced cherry tomatoes, chopped avocado, green and red onions. Garnish with fresh cilantro and lime wedges. Optionally drizzle additional adobo sauce and a squeeze of lime.
# Notes:
01 -
For added variety, incorporate other Mexican-inspired vegetables such as corn, jicama, or bell peppers.