Description
This Chipotle Shrimp Bowl is a delicious and satisfying meal featuring spicy marinated shrimp served over a bed of rice with black beans, corn, avocado, and fresh veggies. Perfect for a quick and easy dinner!
Ingredients
Scale
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 chipotle peppers in adobo sauce, minced
- 1 tbsp adobo sauce (from the chipotle can)
- 1 clove garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper to taste
For the Bowl:
- 2 cups cooked brown rice or cilantro-lime rice
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh or thawed from frozen)
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- Lime wedges and fresh cilantro for garnish
Instructions
- Marinate the Shrimp: In a bowl, toss the shrimp with olive oil, minced chipotle peppers, adobo sauce, garlic, smoked paprika, cumin, salt, and pepper. Let marinate for 15–20 minutes.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side until pink and cooked through.
- Assemble the Bowl: Divide the rice into bowls and top with black beans, corn, cherry tomatoes, red onion, and avocado. Add cooked shrimp on top and garnish with lime wedges and chopped cilantro.
Notes
- For extra creaminess, drizzle with chipotle mayo or a lime crema.
- Easily make it low-carb by swapping rice for cauliflower rice or a bed of shredded lettuce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 180 mg
