Description
This chipotle shrimp bowl is a bold, fresh, and colorful meal loaded with smoky shrimp, fluffy rice, and all your favorite toppings. Ready in 20 minutes, it’s perfect for a healthy weeknight dinner or customizable meal prep. Flavor-packed and endlessly flexible—this bowl never gets boring!
Ingredients
- For the Chipotle Shrimp:
- 1 lb raw shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chipotle chili powder
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp ground cumin
- Salt and pepper, to taste
- Juice of ½ lime
- For the Bowl Base & Toppings:
- 2 cups cooked rice (white, brown, or cilantro-lime)
- 1 cup black beans, rinsed and drained
- 1 cup corn (fresh, roasted, or canned)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced or cubed
- ¼ red onion, thinly sliced
- 2 tbsp chopped fresh cilantro
- Lime wedges, for serving
- Optional: sour cream, chipotle mayo, shredded cheese, sliced jalapeños
Instructions
- Pat shrimp dry and toss with olive oil, chipotle chili powder, paprika, garlic powder, cumin, salt, and pepper.
- Heat a skillet over medium-high heat. Sauté shrimp for 1–2 minutes per side, until pink and cooked through. Squeeze lime juice over cooked shrimp and set aside.
- To assemble, divide rice among 4 bowls. Top with black beans, corn, tomatoes, avocado, red onion, and shrimp.
- Garnish with chopped cilantro, lime wedges, and optional creamy toppings like chipotle mayo or sour cream.
- Serve immediately or store components separately for meal prep.
Notes
- Use cauliflower rice or quinoa for a low-carb option.
- Pineapple salsa or mango chunks add a sweet contrast to the smoky shrimp.
- For extra char, grill shrimp on skewers instead of pan-cooking.
- Keep dairy-free by using avocado or a plant-based sauce instead of sour cream.
