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Chipotle Lime Shrimp Bowl Recipe

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4.3 from 15 reviews

This vibrant Chipotle Lime Shrimp Bowl features succulent shrimp marinated in smoky chipotle and zesty lime, sautéed to perfection and served over a bed of fluffy rice with creamy avocado, black beans, sweet corn, and fresh salsa. A perfect quick and flavorful meal ready in just 30 minutes, combining smoky, tangy, and fresh flavors for a satisfying bowl.

Ingredients

Shrimp and Marinade

  • 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

Base and Toppings

  • 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. Prepare Marinade: In a medium bowl, combine fresh lime juice, lime zest, minced chipotle peppers or chipotle powder, minced garlic, and a pinch of salt and pepper. Mix well to blend all flavors.
  2. Marinate Shrimp: Add peeled and deveined shrimp to the marinade, tossing to ensure each piece is coated. Let the shrimp marinate for about 10 minutes to absorb the smoky and tangy flavors.
  3. Heat Oil: Warm olive oil or avocado oil in a large skillet over medium-high heat until shimmering but not smoking.
  4. Cook Shrimp: Add the marinated shrimp to the skillet in a single layer. Sauté for 2–3 minutes per side until shrimp turn pink, opaque, and slightly charred. Be careful not to overcook to keep shrimp tender.
  5. Prepare Base: Cook your choice of rice, quinoa, or cauliflower rice according to package instructions if not already cooked.
  6. Prep Toppings: Slice avocado, rinse and drain black beans, and prepare the corn and fresh salsa.
  7. Assemble Bowls: Divide the cooked rice among four bowls as the base. Top each bowl with the cooked shrimp, avocado slices, black beans, corn kernels, and fresh salsa.
  8. Garnish and Serve: Sprinkle fresh cilantro over the bowls and serve with additional lime wedges for squeezing over the top to add extra brightness.

Notes

  • For a low-carb version, use cauliflower rice instead of traditional rice.
  • Chipotle peppers in adobo sauce add smoky heat; adjust amount or substitute with chipotle powder to control spiciness.
  • Ensure shrimp are not overcooked as they become rubbery; watch closely while sautéing.
  • Fresh lime wedges enhance the flavor when added right before eating.
  • Can be customized with additional toppings like sliced jalapeños or shredded cheese according to preference.

Find it online: https://lauracooks.com/chipotle-lime-shrimp-bowl-recipe/