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.

No additional tips available.

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

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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.

Chipotle Shrimp Salad Bowls

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