Chipotle Lime Shrimp Bowl
A quick and flavorful shrimp bowl featuring chipotle-lime marinated shrimp served over rice with avocado, corn, black beans, and salsa, all ready in about 25 minutes.
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined Tail on or off as preferred; frozen is fine, thaw fully and pat dry.
- 2-3 tbsp chipotle in adobo, chopped Or 1-2 teaspoons chipotle powder.
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1/4 tsp cumin Optional, add for extra smokiness.
- to taste salt
For the Bowl
- 2 cups long-grain white rice Jasmine or brown rice can be used for more fiber.
- 1 avocado, sliced or diced Fresh.
- 1 can black beans, rinsed and drained
- 1 cup corn Fresh, frozen (thawed), or canned.
- 1 cup salsa Store-bought or homemade pico de gallo.
Optional Garnishes
- to taste chopped cilantro
- to taste lime wedges
- to taste sour cream or Greek yogurt
- to taste cotija cheese
- to taste shredded lettuce
- to taste pickled red onion
Instructions
Marinate the Shrimp
- In a bowl, mix 2–3 tablespoons of chopped chipotle in adobo (or 1–2 teaspoons of chipotle powder), juice of 1 lime, 1–2 tablespoons olive oil, 1 minced garlic clove, 1/4 teaspoon cumin, and salt to taste. Toss shrimp to coat and let sit for 15–30 minutes.
Cook the Rice
- Prepare rice according to package instructions. Fluff with a fork and keep covered until assembly.
Cook the Shrimp
- Heat a skillet over medium-high heat with a splash of oil. Add shrimp in a single layer and cook for 1.5–3 minutes per side until opaque, pink, and firm. Remove from heat immediately.
Assemble the Bowls
- Spoon cooked rice into bowls. Top with cooked shrimp, avocado, black beans, corn, and salsa. Finish with optional garnishes.
Notes
For lower sodium, use low-sodium canned beans and taste the marinade before adding extra salt. Store assembled bowls for up to 24 hours if avocado is added, components separately for up to 3-4 days.