Description
This Chipotle Shrimp Bowl is a delicious and satisfying meal that brings together spicy shrimp, flavorful rice, and an array of toppings for a burst of Mexican-inspired flavors in every bite.
Ingredients
Scale
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce from the can
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
For the Bowl:
- 2 cups cooked brown rice
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled queso fresco
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- Lime wedges, for serving
Instructions
- Marinate the Shrimp: In a medium bowl, toss the shrimp with olive oil, minced chipotle peppers, adobo sauce, garlic, smoked paprika, cumin, and salt until evenly coated. Cover and marinate in the fridge for at least 15 minutes.
- Cook the Shrimp: Heat a skillet over medium-high heat and cook the shrimp for 2 to 3 minutes per side until opaque and slightly charred.
- Assemble the Bowls: Divide the brown rice into four bowls. Top each with equal portions of black beans, corn, cooked shrimp, avocado slices, cilantro, and queso fresco. Drizzle with sour cream or Greek yogurt and a squeeze of lime juice. Serve immediately with lime wedges.
Notes
- For extra heat, add a few dashes of hot sauce or sliced jalapeños.
- You can substitute quinoa or cauliflower rice for a lower-carb version.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 180mg
