Chipotle Shrimp Salad Bowls Recipe

Name: Chipotle Shrimp Salad Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (7.5 Oz. Size) Chipotle Peppers In Their Adobo Sauce; 1 pound Frozen Raw Shrimp, Thawed, Peeled And Deveined; 1/2 cups Brown Jasmine Rice; 1/2 cups Freshly Cilantro, Chopped; 1 whole Lime, Divided; 1 teaspoon Extra Virgin Olive Oil; 1/2 cups Frozen Corn; 1/2 cans (14.5 Oz. Size) Black Beans, Drained And Rinsed.; 1 pinch Coarse Salt And Freshly Ground Pepper; 1 teaspoon Ground Cumin; 1 teaspoon Chili Powder; 2 heads Romaine Hearts, Sliced Into Thin Ribbons And Chopped; 1 whole Avocado, diced; 1/2 cups Cherry Tomatoes

Servings: persons

1 can (7.5 Oz. Size) Chipotle Peppers In Their Adobo Sauce
1 pound Frozen Raw Shrimp, Thawed, Peeled And Deveined
1/2 cups Brown Jasmine Rice
1/2 cups Freshly Cilantro, Chopped
1 whole Lime, Divided
1 teaspoon Extra Virgin Olive Oil
1/2 cups Frozen Corn
1/2 cans (14.5 Oz. Size) Black Beans, Drained And Rinsed.
1 pinch Coarse Salt And Freshly Ground Pepper
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
2 heads Romaine Hearts, Sliced Into Thin Ribbons And Chopped
1 whole Avocado, diced
1/2 cups Cherry Tomatoes

1
Puree the chipotle peppers and their sauce in a small food processor until smooth. Pour into a small baggy. Dump the shrimp into the baggy and squish the sauce all around them, getting everything all coated. Stick in the fridge and marinate as long as you want, at least 2 Tom and Jerry episodes.
2
In the meantime, cook the rice in a rice cooker (or the traditional way) with the cilantro and the juice from 1/2 the lime. Once cooked, give another squeeze of lime juice into it.
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 is plenty liquidy) 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!

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 can (7.5 Oz. Size) Chipotle Peppers In Their Adobo Sauce, 1 pound Frozen Raw Shrimp, Thawed, Peeled And Deveined, 1/2 cups Brown Jasmine Rice, 1/2 cups Freshly Cilantro, Chopped, and more.

Yes, Chipotle Shrimp Salad Bowls falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chipotle Shrimp Salad Bowls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions