Chipotle Lime Shrimp Bowl

Smoky chipotle peppers and fresh lime juice give quick-marinated shrimp their bold flavor before a fast sauté in a hot skillet. Built over a base of rice with black beans, corn, and avocado, it's a customizable bowl dinner that comes together in about 30 minutes. Because shrimp cooks so fast, most of the time here goes into prepping the toppings.

Chipotle-lime marinated shrimp are sautéed and served over rice with black beans, corn, and avocado for a fast bowl dinner.

Why You'll Love This Recipe

• Fast: ready in about 30 minutes (10 min prep, 10 min cook)
• Simple: 14 everyday ingredients
• Feeds the family: 4 servings
• Light: about 400 calories per serving

Ingredients

• 1 lb large shrimp (peeled and deveined)
• 2 tbsp chipotle peppers in adobo sauce (minced (or 1 tsp chipotle powder))
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tsp lime zest
• 1 tbsp olive oil (or avocado oil)
• 1 clove garlic (minced (optional))
• Salt and pepper to taste
• 2 cups cooked rice (white, brown, or cauliflower rice for a low-carb option)
• 1 avocado (sliced)
• ½ cup black beans (drained and rinsed)
• ½ cup corn kernels (fresh, canned, or grilled)
• ½ cup fresh salsa
• Fresh cilantro (for garnish)
• Additional lime wedges (for garnish)

Instructions

1. Combine the lime juice, lime zest, minced chipotle peppers or chipotle powder, minced garlic, and a pinch of salt and pepper in a medium bowl.
2. Toss the shrimp in the marinade, making sure each piece is well coated, and let it sit for about 10 minutes to absorb the flavors.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the marinated shrimp to the skillet in a single layer and cook for 2 to 3 minutes on each side, until pink, opaque, and slightly charred, being careful not to overcook.
5. Prepare your base of choice — rice, quinoa, or cauliflower rice — according to the package instructions if not already cooked.
6. Slice the avocado, rinse the black beans, and prepare any additional toppings.
7. Divide the cooked rice among four bowls.
8. Top each bowl with the shrimp, avocado slices, black beans, corn, salsa, and any other toppings.
9. Sprinkle with fresh cilantro and add extra lime wedges for squeezing on top.

Cooking Tips

• Let the shrimp marinate for the full 10 minutes so it absorbs the smoky lime flavor.
• Cook the shrimp in a single layer so it sears instead of steams.
• Have all your toppings prepped before the shrimp goes in the pan, since it cooks fast.

Substitutions

• Chicken or tofu can replace the shrimp for a different protein.
• Quinoa or cauliflower rice can replace regular rice for the base.
• Pinto beans can replace black beans.

Storage

• Refrigerate leftover shrimp and toppings separately in airtight containers for up to 2 days.
• Reheat the shrimp gently, since overcooking during reheating can make it tough.

Serving Suggestions

• Top with extra salsa or a dollop of sour cream.
• Add extra lime wedges for squeezing over the bowl.
• Garnish generously with fresh cilantro.

Nutrition (per serving)

Nutrient	Amount
Calories	400 kcal

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