Description

This vibrant Chipotle Lime Shrimp Bowl features succulent shrimp marinated in a zesty chipotle and lime mixture, sautéed to perfection, and served over a bed of rice with fresh avocado, black beans, corn, and salsa. Quick and easy to prepare, this dish offers a delicious balance of smoky, tangy, and fresh flavors, perfect for a healthy weeknight meal or casual dinner with friends.

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 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)

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Instructions

Prepare Marinade: In a medium bowl, combine 2 tablespoons of fresh lime juice, 1 teaspoon of lime zest, 2 tablespoons of minced chipotle peppers in adobo sauce (or 1 teaspoon chipotle powder), 1 minced garlic clove (optional), and a pinch of salt and pepper. Mix well to create a flavorful marinade.
Marinate the Shrimp: Add 1 pound of peeled and deveined shrimp to the marinade, tossing to coat evenly. Let the shrimp sit and marinate for about 10 minutes, allowing the flavors to infuse.
Heat Oil: In a large skillet, heat 1 tablespoon of olive oil or avocado oil over medium-high heat until shimmering and hot, ready for sautéing.
Sauté Shrimp: Place the marinated shrimp in a single layer in the skillet. Cook the shrimp for 2 to 3 minutes on each side until they turn pink, opaque, and develop a slight char. Avoid overcooking to keep them tender.
Prepare Base: If using uncooked rice or cauliflower rice, cook according to the package instructions to yield 2 cups of cooked rice. This serves as the base layer for the bowl.
Prep Toppings: Slice 1 ripe avocado, rinse and drain ½ cup black beans, and prepare ½ cup corn kernels and ½ cup fresh salsa to add fresh texture and flavor to the bowls.
Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each bowl with the sautéed chipotle lime shrimp, sliced avocado, black beans, corn kernels, and fresh salsa.
Garnish and Serve: Finish by sprinkling fresh cilantro over each bowl and adding extra lime wedges on the side for an extra burst of citrus. Serve immediately while warm.

Notes

For a low-carb version, substitute the rice with cauliflower rice.
Chipotle peppers in adobo sauce can be spicy; adjust quantity to taste or substitute with chipotle powder for milder flavor.
To enhance smokiness, grill the shrimp instead of sautéing if desired.
Add extra toppings like shredded cheese, sour cream, or jalapeños for more flavor variations.
Leftover shrimp can be refrigerated for up to 2 days and reheated gently.