Chipotle Lime Shrimp Bowls
Quick, easy, and totally flavorful, these chipotle lime shrimp bowls with brown rice, black beans, tomatoes and avocado have just the right level of adobo spice with a touch of honey to sweeten up meal prep for any lunch or dinner.
Servings 4
Calories 656kcal
Ingredients
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
- ¾ teaspoons ground cumin
- ½ teaspoon kosher salt
- ¼ 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
- ¼ cup red onion chopped
- Fresh cilantro
- Lime wedges
Instructions
- Place the shrimp in a bowl or gallon freezer bag, and add 2 tablespoons of the oil, lime juice, chipotle peppers, adobe sauce, garlic, honey, salt, cumin, and pepper. Massage the ingredients into the shrimp and let the shrimp rest on the counter for 15 minutes.
- Heat a large skillet over medium-high heat. Add the remaining oil to the pan and swirl to coat. Spread the shrimp across the pan and discard any remaining marinade. Add the shrimp to the pan and cook for 1-2 minutes on each side or until they've turned lightly pink on the outside and the insides are turning white.
- Assemble the bowls with the rice, black beans, veggies and sprinkle with cilantro. Drizzle with more adobo sauce and a squeeze of lime if desired.
Notes
These fresh and healthy bowls can be mixed and matched with other Mexican-inspired veggie ingredients as desired such as corn, jicama or bell peppers.