Quick, easy, and totally flavorful, these chipotle lime shrimp bowls with brown rice, black beans, tomatoes and avocado have just the right level of adobo spice with a touch of honey to sweeten up meal prep for any lunch or dinner.
Course Main Course
Prep Time 20minutes
Cook Time 5minutes
Total Time 25minutes
For the shrimp:
1poundlarge shrimp, deveined and peeled
3tablespoonscanola oil, divided
3tablespoonsfresh lime juice, divided (about 1-2 medium limes)
1 to 2chipotle peppers in adobo sauce, finely minced (about 1 tablespoon)
1teaspoonadobo sauce(the liquid from the can of peppers)
For the bowls:
4cupscooked brown rice
1 15.5ouncecan black beans, drained and warmed
2cupscherry tomatoes, sliced
1large avocado, pitted and chopped
4green onions, chopped
1/4cupred onion, chopped
Place the shrimp in a bowl or gallon freezer bag, and add 2 tablespoons of the oil, lime juice, chipotle peppers, adobe sauce, garlic, honey, salt, cumin, and pepper. Massage the ingredients into the shrimp and let the shrimp rest on the counter for 15 minutes.
Heat a large skillet over medium-high heat. Add the remaining oil to the pan and swirl to coat. Spread the shrimp across the pan and discard any remaining marinade. Add the shrimp to the pan and cook for 1-2 minutes on each side or until they've turned lightly pink on the outside and the insides are turning white.
Assemble the bowls with the rice, black beans, veggies and sprinkle with cilantro. Drizzle with more adobo sauce and a squeeze of lime if desired.
These fresh and healthy bowls can be mixed and matched with other Mexican-inspired veggie ingredients as desired such as corn, jicama or bell peppers.