Chipotle Lime Shrimp Bowl (Print Version)
# Ingredients:
→ Shrimp and Marinade
01 -
1 lb large shrimp, peeled and deveined
02 -
2 tbsp chipotle peppers in adobo sauce, minced (or 1 tsp chipotle powder)
03 -
2 tbsp fresh lime juice (about 1 lime)
04 -
1 tsp lime zest
05 -
1 tbsp olive oil or avocado oil
06 -
1 clove garlic, minced (optional)
07 -
Salt and pepper to taste
→ Base
08 -
2 cups cooked rice (white, brown, or cauliflower rice for a low-carb option)
→ Toppings
09 -
1 avocado, sliced
10 -
½ cup black beans, drained and rinsed
11 -
½ cup corn kernels (fresh, canned, or grilled)
12 -
½ cup fresh salsa
13 -
Fresh cilantro for garnish
14 -
Additional lime wedges for garnish
# Instructions:
01 -
Prepare Marinade: In a medium bowl, combine lime juice, lime zest, minced chipotle peppers (or chipotle powder), minced garlic, and a pinch of salt and pepper. Add Shrimp: Toss the shrimp in the marinade, making sure each piece is well coated. Let it sit for about 10 minutes to absorb the flavors.
02 -
Heat Oil: In a large skillet, heat olive oil over medium-high heat. Sauté Shrimp: Add the marinated shrimp to the skillet in a single layer. Cook for 2–3 minutes on each side, or until the shrimp is pink, opaque, and slightly charred. Avoid overcooking, as shrimp can become tough.
03 -
Cook Base: Prepare your base of choice (rice, quinoa, or cauliflower rice) according to package instructions if not pre-cooked. Prep Toppings: Slice the avocado, rinse black beans, and prepare additional toppings.
04 -
Layer Ingredients: Divide the cooked rice among four bowls. Add Shrimp and Toppings: Top each bowl with shrimp, avocado slices, black beans, corn, salsa, and any other toppings. Garnish: Sprinkle with fresh cilantro and add extra lime wedges for squeezing on top.
# Notes:
01 -
For meal prep, keep the components separate and assemble just before eating.
02 -
The shrimp can be swapped for chicken, tofu, or steak for variation.