Description
A flavorful and nutritious Chipotle Shrimp Bowl featuring marinated shrimp cooked to perfection, served over a bed of brown rice or quinoa, and topped with fresh black beans, corn, cherry tomatoes, avocado, and red onion. This Mexican-inspired gluten-free main course is quick to prepare and perfect for a healthy weeknight dinner.
Ingredients
Scale
Shrimp Marinade
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons chipotle peppers in adobo sauce, minced
- 2 cloves garlic, minced
- Juice of 1 lime
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
Bowl Components
- 2 cups cooked brown rice or quinoa
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ¼ cup red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Marinate the Shrimp: In a bowl, combine the shrimp with olive oil, minced chipotle peppers in adobo sauce, garlic, lime juice, chili powder, cumin, and salt. Toss well to coat all the shrimp evenly. Allow the shrimp to marinate for 15 minutes to absorb all the flavors.
- Cook the Shrimp: Heat a skillet over medium-high heat. Once hot, add the marinated shrimp and cook for 2 to 3 minutes on each side until the shrimp turn pink and opaque, indicating they are fully cooked.
- Prepare the Base: While the shrimp cooks, divide the cooked brown rice or quinoa evenly among four serving bowls to form the base of your bowl.
- Add Vegetables and Beans: Top the rice or quinoa with black beans, corn kernels, halved cherry tomatoes, sliced avocado, and thinly sliced red onion for a colorful and nutritious topping.
- Assemble the Bowl: Place the cooked shrimp on top of the layered ingredients in each bowl. Garnish with freshly chopped cilantro for a burst of freshness.
- Serve: Offer lime wedges alongside each bowl for squeezing over the top, adding a bright, tangy contrast to the smoky chipotle flavors.
Notes
- For extra creaminess, drizzle with chipotle mayo or a squeeze of Greek yogurt mixed with lime juice.
- Swap shrimp for chicken or tofu if preferred or to vary the protein option.
- Use fresh corn kernels when in season for the best flavor, or frozen corn if fresh is unavailable.
- Ensure shrimp is fully cooked until opaque and pink to avoid any food safety issues.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop, Assembly
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 9 g
- Protein: 30 g
- Cholesterol: 190 mg
