These Chipotle Lime Shrimp Bowls are “THE” power bowl in my house this summer. Shrimp is one of those food items we cook all summer long and this recipe will have you cooking it all year long as well.
So this summer we are trying to trim some of the fat from our diets and power bowls are a way to get that done. When you can add deliciously marinated shrimp with ingredients like avocado, tomatoes, and black beans over a bowl of filling rice you know you are in food heaven.
Y’all, this Chipotle Lime Shrimp Bowl is a powerhouse that you will want to consume even before you get it assembled. I am seriously wishing you good luck getting your spouse to stop eating the shrimp straight from the skillet or grill because it smells that good! Once you’ve swatted their hand away a couple of times, you may still have enough shrimp to assemble the bowls.
Looking at this recipe may seem like a lot of ingredients and you are probably thinking this will take forever but I’m telling you it really doesn’t take much time at all. I’m always talking about cooking extra rice ahead of time and this recipe is no different. Whether you have made some extra rice the night before or not, you can get your rice going then marinate your shrimp.
A lot of the ingredients are for the shrimp marinade so don’t be intimidated. It only takes minutes to mix up the marinade. You can cook the rice while the shrimp gets all cozy, tasty, and marinated. While the cozy and tasty is taking place, cut up your veggies. Save the avocado for last minute and give it some lime juice love so it keeps its beautiful green color. A sprinkle of salt over the avocado in the bowl will bring out the best flavor.
Yum Yum Yum! This Chipotle Lime Shrimp Bowl will have you wanting more!
Chipotle Lime Shrimp Bowls
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons canola oil, divided
- 2 limes
- 1 heaping tablespoon diced chipotle peppers in an adobo sauce
- 2 garlic cloves, minced
- 2 teaspoons honey
- ¾ teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 cups cooked Riceland Extra Long Grain Rice
- 1 15.25 ounce can black beans, drained
- 2 cups cherry tomatoes, halved
- 1 large avocado, sliced
- 2 green onions, chopped
- ¼ cup red onion, chopped
- Fresh cilantro, chopped
In a gallon freezer bag, add 2 tablespoons oil, juice of lime, chipotle peppers, garlic, honey, cumin, paprika, salt, and pepper. Mix ingredients until well combined. Add in shrimp and mix until well coated. Marinate for 15 to 30 minutes. Heat remaining oil in a large skillet over medium high heat. Add the shrimp to the skillet and cook for about 2 minutes on each side or until done. Assemble the bowls with rice, black beans, tomatoes, avocado, and onions. Sprinkle with cilantro and serve with fresh lime wedges. Eat and enjoy!
Blog post and recipe provided by Riceland blogger Lacie Ring of EasyPeasyPleasy.com