Chipotle Shrimp Bowls
Did you know a Chipotle is a smoked jalapeno? Well now you do! You can find them canned in adobo sauce on the shelves of your grocery store. So delicious, but beware, they are crazy spicy, so start easy and add more as desired. This bright and fresh recipe feels like summer in bowl. Enjoy!
Chipotle Shrimp Bowls
Servings: 4 people
Ingredients
Shrimp
- 1 tsp garlic powder
- 1 tsp chile powder
- 1 tsp cumin
- ½ tsp salt
- 1 lb shrimp peeled and deveined
- 1 tsp olive oil
Cilantro Lime Rice & Beans
- 1 cup long grain white rice
- 2 cups chicken stock
- zest of 1 lime
- juice of 1 lime
- ½ cup cilantro chopped
- 1 can black beans drained and rinsed
- 1 tsp salt
Serve with
- sliced cherry tomatoes
- sliced avocado
- crumbled queso fresca
- canned corn drained
- lime wedges
- cilantro
Chipotle Crema
- ½ cup sour cream
- ½ chipotle pepper in adobe sauce more if you like it spicy
- juice and zest of 1 lime
Instructions
- Prepare rice according to the package directions using chicken stock instead of water.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl combine garlic powder, chile powder, cumin and salt. Mix well. Add shrimp toss to coat, add olive oil toss again.
- Place shrimp on baking sheet and place in hot oven. Cook for 5 minutes. Flip and return to oven for another 5 minutes until pink and cooked through.
- Once rice is cooked, add remaining rice ingredients: juice and zest of 1 lime, cilantro, black beans and salt. Mix well.
- Prepare crema by placing all ingredients measuring cup and blending with an immersion blender (or regular blender/food processor). Add water if too thick. Place in a squeeze bottle if you have one.
- Assemble bowls with all ingredients and finish with a drizzle of crema
I have added this quick and delicious recipe to our dinner rotation twice! We have a shellfish allergy so substituted chicken & sweet potatoes for shrimp. We love it, including the kids!