Description
A vibrant and flavorful dish featuring succulent shrimp marinated in smoky chipotle sauce, served over fluffy rice with fresh toppings.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1–2 tablespoons chipotle peppers in adobo sauce
- Juice and zest of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups cooked rice (white, brown, or cauliflower)
- 1 cup corn, fresh or frozen
- 1 cup black beans, drained and rinsed
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- Optional toppings: diced jalapeños, sour cream, lime wedges, hot sauce
Instructions
- Start by preparing the shrimp marinade. In a medium-sized bowl, whisk together olive oil, chipotle peppers, lime juice, lime zest, minced garlic, cumin, and a pinch of salt and pepper. Toss in the shrimp, making sure each piece is well-coated in the marinade. Let it sit to absorb those flavors while you prepare the other ingredients.
- While the shrimp is marinating, cook your rice according to package instructions.
- Heat a skillet over medium-high heat. Once hot, add the marinated shrimp. Cook the shrimp for about 2-3 minutes on each side, or until they appear pink and opaque.
- Prepare the bowls by layering your cooked rice at the bottom, followed by the shrimp. Next, add the corn and black beans. Then, top with diced avocado, cherry tomatoes, red onion, and cilantro.
- Finally, drizzle with extra lime juice and any optional toppings you desire.
Notes
Feel free to swap in substitutions to cater to your taste or dietary preferences. For a vegetarian version, substitute shrimp with tofu or tempeh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 150mg