Chipotle Lime Shrimp Bowl
A vibrant and quick shrimp bowl featuring smoky chipotle, zesty lime, creamy avocado, and wholesome rice, perfect for a weeknight dinner.
Ingredients
For the shrimp marinade
- 1 pound shrimp peeled and deveined Frozen shrimp can be used, thaw in fridge overnight.
- 2 tablespoons olive oil
- 1 tablespoon chipotle in adobo sauce finely chopped Alternatively, use smoked paprika and a pinch of cayenne.
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice Freshly squeezed is best.
For the bowl
- 2 cups cooked rice Can substitute with quinoa or cauliflower rice.
- 1 cup black beans drained and rinsed Canned beans are fine, rinsing removes excess sodium.
- 1 cup corn kernels Fresh or frozen is acceptable.
- 1 whole avocado sliced
- 2 tablespoons chopped cilantro
- 0.25 cup sour cream Substitute with plain yogurt for dairy-free.
- 1 tablespoon lime zest
Instructions
Preparation
- In a bowl, whisk together olive oil, chipotle in adobo, garlic, cumin, smoked paprika, salt, pepper, and lime juice to make the marinade.
- Add shrimp to the marinade and toss to coat evenly. Let sit for 10 to 15 minutes.
Cooking
- Heat a skillet over medium-high heat and cook shrimp for 2 to 3 minutes per side until pink and opaque.
- Warm cooked rice, black beans, and corn in separate pans or microwave until heated through.
Assembly
- Divide rice, beans, and corn among serving bowls.
- Top with cooked shrimp, sliced avocado, cilantro, green onions, and a dollop of sour cream.
- Sprinkle lime zest over each bowl and serve immediately with extra lime wedges if desired.
Notes
Make the marinade ahead and keep in the fridge for up to two days. Leftover bowls last 2 to 3 days refrigerated. For batch cooking, grill a double batch of shrimp and freeze half for easy meals later.