Description
Smoky chipotle-marinated shrimp served over cilantro-lime rice with black beans, corn, fresh tomatoes, and creamy avocado, delivering a satisfying, protein-rich bowl that is bright, bold, and perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 chipotle peppers in adobo, finely chopped, plus 1 tablespoon adobo sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 3 tablespoons fresh lime juice
- 2 cups cooked white or brown rice
- 1/4 cup fresh cilantro, chopped
- 1 cup cooked black beans, rinsed
- 1 cup corn kernels (fresh, frozen and thawed, or roasted)
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- 1/4 cup Greek yogurt or sour cream (for lime sauce)
- Salt and pepper, to taste
Instructions
- Preheat Your Equipment: Heat a large skillet over medium-high heat until hot, and set out a bowl for marinating the shrimp.
- Combine Ingredients: In the bowl, toss shrimp with chopped chipotle peppers, adobo sauce, olive oil, minced garlic, 1 tablespoon lime juice, salt, and pepper. Marinate for 20 minutes while you prepare other components.
- Prepare Your Cooking Vessel: Add a drizzle of olive oil to the hot skillet and swirl to coat the surface.
- Assemble the Dish: Fluff the cooked rice and mix in the remaining 2 tablespoons lime juice and chopped cilantro. Divide rice between four bowls and arrange black beans, corn, cherry tomatoes, and avocado on top in colorful sections.
- Cook to Perfection: Add the marinated shrimp to the skillet in a single layer and cook 1 to 2 minutes per side, until pink and slightly charred. Work in batches if needed to avoid crowding.
- Finishing Touches: Whisk Greek yogurt with a squeeze of lime and a pinch of salt to make a quick sauce. Drizzle the lime-yogurt sauce over the shrimp and bowls, then sprinkle with extra cilantro.
- Serve and Enjoy: Garnish with lime wedges and a final grind of black pepper, then serve immediately while shrimp are warm and juicy.
Notes
- Marinate shrimp at least 20 minutes but no longer than 1 hour to avoid a mushy texture.
- Rinse canned beans to reduce sodium and improve flavor.
- Grill the shrimp instead of pan-frying for extra smoky char if desired.
- Make the rice and beans ahead and keep toppings chilled for easy meal prep assembly.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 480
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 42g
- Cholesterol: 220mg
Keywords: chipotle shrimp bowl, high protein shrimp bowl, cilantro lime rice, seafood bowl, healthy dinner, meal prep bowl