Description
Prepare a fast and flavorful bowl featuring shrimp marinated in chipotle and lime, served over cilantro-lime rice with fresh toppings.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 tbsp fresh lime juice
- 1 tbsp adobo sauce from chipotle peppers in adobo
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 2 cups cooked white rice
- 1/2 cup chopped fresh cilantro
- 1 tbsp lime juice (for rice)
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 avocado, sliced
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp lime juice (for crema)
Instructions
- In a bowl, combine the shrimp, olive oil, 3 tablespoons lime juice, adobo sauce, cumin, smoked paprika, and salt. Toss to coat and let marinate for 10 minutes.
- Prepare the cilantro lime rice: In a medium bowl, mix the cooked rice with the chopped cilantro, 1 tablespoon lime juice, and a pinch of salt. Set aside.
- Prepare the crema: In a small bowl, mash the avocado with the sour cream (or yogurt) and 1 tablespoon lime juice until smooth. Season with salt to taste.
- Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer. Cook for 2-3 minutes per side until pink and opaque. Do not overcook.
- Assemble the bowls: Divide the cilantro lime rice among serving bowls. Top with the cooked chipotle lime shrimp, black beans, corn, and sliced avocado.
- Drizzle the avocado crema over the assembled bowls before serving.
Notes
- For extra heat, add a pinch of cayenne pepper to the shrimp marinade.
- You can substitute brown rice for white rice in the recipe.
- Prepare the rice and crema ahead of time for faster assembly.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 7
- Sodium: 550
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 10
- Protein: 40
- Cholesterol: 250