Description
Delicious and vibrant Chipotle Shrimp Taco Bowls featuring spicy marinated shrimp, cilantro-lime basmati rice, fresh corn salad, warm black beans, and creamy avocado. Perfect for a quick and flavorful weeknight dinner with a balance of smoky, tangy, and fresh flavors.
Ingredients
Scale
Chipotle Shrimp
- 1/4 cup adobo sauce from canned chipotle chiles
- 2 teaspoons honey
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 pound shrimp, peeled and deveined
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
Cilantro-Lime Rice
- 1 cup basmati rice, rinsed
- 1/2 teaspoon kosher salt
- Juice of 2 limes, divided
- 1 tablespoon finely chopped fresh cilantro
Corn Salad
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 1/2 cups fresh or frozen corn, thawed
- 2 tablespoons finely chopped fresh cilantro
- Juice of 1/2 lime
- Kosher salt, to taste
Additional Ingredients
- 1 (15-ounce) can black beans, warmed
- 1 avocado, sliced
- Crumbled feta cheese, for serving
- Pico de gallo, for serving
- Sour cream, for serving
- Lime wedges, for serving
Instructions
- Marinate the Shrimp: In a medium bowl, combine the adobo sauce, honey, kosher salt, and ground cumin. Add the peeled and deveined shrimp and toss them well to coat. Let the shrimp marinate at room temperature for 20 minutes to absorb the smoky and spicy flavors.
- Cook the Shrimp: Heat the extra-virgin olive oil in a medium skillet over medium-high heat. Add the marinated shrimp and cook them, turning once halfway through, until they turn opaque and are cooked through, approximately 3 to 4 minutes. Remove the shrimp from the skillet and keep them warm on a plate.
- Prepare Cilantro-Lime Rice: In a medium pot over medium heat, melt the unsalted butter. Add the rinsed basmati rice, 1/2 teaspoon kosher salt, and juice of 1 lime. Stir to coat the rice evenly with butter and lime juice for about 1 minute. Add 2 cups of water and bring the mixture to a boil. Reduce heat to low, cover the pot, and simmer undisturbed for about 15 minutes until the rice is tender. Remove the pot from heat and keep it covered, allowing the rice to steam for an additional 10 minutes. Uncover, fluff the rice with a fork, stir in the finely chopped cilantro and the remaining lime juice.
- Make the Corn Salad: In a bowl, combine finely chopped red onion, seeded and chopped jalapeño, thawed corn, chopped cilantro, and the juice of 1/2 lime. Season with kosher salt to taste and mix well to create a fresh and zesty corn salad.
- Warm the Black Beans: Heat the canned black beans until warmed through, either on the stovetop or in the microwave. Keep warm for serving.
- Assemble the Taco Bowls: In serving bowls, layer the cilantro-lime rice, seasoned black beans, and corn salad. Top with the warm smoky chipotle shrimp, sliced avocado, and crumbled feta. Garnish with pico de gallo, a dollop of sour cream, and lime wedges on the side for added brightness and creaminess.
Notes
- You can substitute basmati rice with jasmine rice or long-grain white rice if preferred.
- Adjust the jalapeño amount or leave seeds for extra heat in the corn salad.
- Leftover shrimp can be refrigerated and enjoyed within 2 days.
- For a dairy-free version, omit the butter and feta cheese or replace with dairy-free alternatives.
- Warm the black beans gently to preserve their texture and flavor.
- Serve immediately after assembling for the best taste and texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing, Boiling, Marinating
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (approximately 1/4 recipe)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 9 g
- Protein: 34 g
- Cholesterol: 180 mg
Keywords: chipotle shrimp, taco bowls, cilantro lime rice, corn salad, black beans, avocado, Mexican-inspired, quick dinner, seafood tacos
