Chipotle Shrimp Salad Bowls

This recipe is spicy!  Bursting with smoky flavors from the chipotle peppers, fresh cilantro, creamy avocado and bright lime juice.  Very tasty!

It reminds me of a burrito bowl, and you can customize it with any other mix-ins that you like.  If you don’t like too much heat, halve the amount of chipotle peppers, use a different pepper marinade for the shrimp, or just sear the shrimp in some olive oil salt and pepper.

What you’ll need: chipotle peppers in adobo sauce, cumin, chili powder, corn, black beans, brown rice, lime juice, cilantro, avocado, tomatoes, romaine lettuce, salt and pepper.

Puree the chipotle peppers and their sauce in a small food processor until smooth. Pour into a plastic bag with the shrimp.  Squish the sauce all around them, to get all of the shrimp coated.  Marinate in the fridge for as long as you’d like, at least an hour if possible.

In the meantime, cook the rice according to the package instructions along with the cilantro and the juice from half of the lime.  

Measure out your spices.

Heat the oil in a small saucepan and add the corn and beans.  Season with a pinch of salt and pepper, along with the cumin and chili powder.  Keep heated on low until you’re ready to assemble.

Layer the shrimp in a medium skillet (you don’t need any oil as the marinade provides enough liquid to prevent the shrimp from burning) and sear the shrimp one on side for 2 minutes. Flip and sear another minute.

Evenly divide the romaine over 2 large plates or dinner bowls. Top with rice, corn and beans, shrimp, avocado and tomatoes.  Garnish with more lime and another giant squeeze of lime juice.

Chipotle Shrimp Salad Bowls

from Tasty Kitchen

Serves 2

Ingredients

• 1 can chipotle peppers in adobo sauce
• 1 lb shrimp, peeled & deveined
• ½ cups brown rice
• ½ cups  fresh cilantro, chopped
• 1 whole lime, juiced and divided in half
• 1 teaspoon extra virgin olive oil
• ½ can yellow corn, drained
• ½ can black beans, drained and rinsed
• 1 pinch coarse sea salt and freshly ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 hearts of romaine lettuce, chopped
• 1 avocado, diced
• ½ cups cherry tomatoes, halved

Steps

1. Puree the chipotle peppers and their sauce in a small food processor until smooth. Pour into a plastic bag with the shrimp.  Squish the sauce all around them, to get all of the shrimp coated.  Marinate in the fridge for as long as you’d like, at least an hour if possible.
2. In the meantime, cook the rice according to the package instructions along with the cilantro and the juice from half of the lime.
3. Heat the oil in a small saucepan and add the corn and beans.  Season with a pinch of salt and pepper, along with the cumin and chili powder.  Keep heated on low until you’re ready to assemble.
4. Layer the shrimp in a medium skillet (you don’t need any oil as the marinade provides enough liquid to prevent the shrimp from burning) and sear the shrimp one on side for 2 minutes. Flip and sear another minute.
5. Evenly divide the romaine over 2 large plates or dinner bowls. Top with rice, corn and beans, shrimp, avocado and tomatoes.
6. Garnish with more lime and another giant squeeze of lime juice.

Hugs, kisses & yummy dishes… xoxo

Lauren