Description
Chipotle Lime Shrimp Bowls are a vibrant, zesty one-bowl meal featuring succulent shrimp marinated in chipotle, lime, and spices, quickly sautéed and served over nutty brown rice with black beans, fresh vegetables, creamy avocado, and a sprinkle of cilantro. These bowls are perfect for a speedy, wholesome weeknight dinner bursting with Mexican-inspired flavors.
Ingredients
Units
Scale
For the Shrimp
- 1 pound large shrimp, deveined and peeled
- 3 tablespoons canola oil, divided
- 3 tablespoons fresh lime juice, divided (about 1–2 medium limes)
- 1 to 2 chipotle peppers in adobo sauce, finely minced (about 1 tablespoon)
- 1 teaspoon adobo sauce (the liquid from the can of peppers)
- 2 cloves garlic, pressed
- 2 teaspoons honey
- 3/4 teaspoons ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
For the Bowls
- 4 cups cooked brown rice
- 1 (15.5 ounce) can black beans, drained and warmed
- 2 cups cherry tomatoes, sliced
- 1 large avocado, pitted and chopped
- 4 green onions, chopped
- 1/4 cup red onion, chopped
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Marinate the Shrimp: Place the shrimp in a bowl or gallon freezer bag. Add 2 tablespoons of the canola oil, 2 tablespoons lime juice, chipotle peppers, adobo sauce, garlic, honey, salt, cumin, and cayenne pepper. Massage the ingredients into the shrimp until well coated. Let the shrimp rest at room temperature for 15 minutes to absorb the flavors.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon of oil to the pan and swirl to coat. Spread the marinated shrimp across the pan, discarding any leftover marinade. Cook the shrimp for 1-2 minutes on each side until lightly pink on the outside and white on the inside, taking care not to overcook.
- Assemble the Bowls: Divide the cooked brown rice among four serving bowls. Top each bowl with black beans, cherry tomatoes, chopped avocado, green onions, and red onion. Arrange the cooked shrimp over the rice and veggies.
- Garnish and Serve: Sprinkle fresh cilantro over the bowls. For extra flavor, drizzle with more adobo sauce and a squeeze of lime juice. Serve immediately, with additional lime wedges on the side if desired.
Notes
- Customize your bowls by adding other Mexican-inspired veggies such as corn, jicama, or bell peppers.
- For less heat, use only one chipotle pepper or omit the cayenne pepper.
- You can substitute white rice or quinoa for brown rice, if preferred.
- Serve leftovers cold as a salad or warm up for meal prep lunches.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 870mg
- Fat: 17g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 175mg
