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: 34-1 lb raw shrimp, peeled and deveined; 0.5 (7 1/2 ounce) can chipotle peppers, in adobo sauce minced (or to taste); ½ cup jasmine rice; ½ cup freshly cilantro, chopped; 1 lime, juice of (divided); 1 teaspoon olive oil; 0.5 (14 1/2 ounce) black beans, drained and rinsed; ½ cup frozen corn; 1 teaspoon ground cumin; 1 teaspoon chili powder; 2 romaine lettuce hearts, sliced into thin ribbons and chopped; ½ cup cherry tomatoes, halved; 1 avocado, diced; coarse salt & freshly ground black pepper

Servings: persons

34-1 lb raw shrimp, peeled and deveined
0.5 (7 1/2 ounce) can chipotle peppers, in adobo sauce minced (or to taste)
½ cup jasmine rice
½ cup freshly cilantro, chopped
1 lime, juice of (divided)
1 teaspoon olive oil
0.5 (14 1/2 ounce) black beans, drained and rinsed
½ cup frozen corn
1 teaspoon ground cumin
1 teaspoon chili powder
2 romaine lettuce hearts, sliced into thin ribbons and chopped
½ cup cherry tomatoes, halved
1 avocado, diced
coarse salt & freshly ground black pepper

1
Puree the chipotle peppers and their sauce in a small food processor until smooth.
2
Pour into a small ziplock bag.
3
Dump the shrimp into the baggy and squish the sauce around the shrimp to coated.
4
Refrigerate and marinate for one hour.
5
In the meantime, cook the jasmine rice according to directions, but replace a little of the water with the juice from 1/2 the lime juice.
6
Once cooked, give the rice another squeeze of lime juice and gently stir in the chopped cilantro.
7
Heat the oil in a small saucepan and add the corn and beans.
8
Season with a pinch of salt and pepper, along with the cumin and chili powder.
9
Keep warm until ready to assemble.
10
Heat a large skillet on medium-high heat and add the shrimp.
11
No need of oil as the marinade is plenty liquidy.
12
Sear the shrimp one on side for 2 minutes.
13
Flip and sear another minute or until just cooked.
14
Evenly divide the romaine over 2 large plates or dinner bowls.
15
Layer with rice, corn and beans, shrimp, avocado and tomatoes.
16
Place chipotle shrimp over the top.
17
Garnish with lime and a squeeze of lime juice.

1014

kcal

Calories

Fat

Carbs

210

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: 34-1 lb raw shrimp, peeled and deveined, 0.5 (7 1/2 ounce) can chipotle peppers, in adobo sauce minced (or to taste), ½ cup jasmine rice, ½ cup 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