Smoky Chipotle Shrimp & Lime Rice Bowl

Succulent shrimp marinated in smoky chipotle and lime are quickly seared and served over fragrant cilantro-lime rice, with a vibrant mix of corn and black beans. This bowl delivers a zesty, spicy kick reminiscent of your favorite taqueria, bringing bold flavors to your table with the ease of Mexican street food.

Cooking time: 30 min · Difficulty: Easy · Servings: 2 · Cuisine: Mexican · Category: Main Course

Ingredients

• 150 grams Long-grain white rice (e.g., basmati or jasmine), uncooked
• 240 ml Water (for rice)
• 30 ml Fresh lime juice
• 15 grams Fresh cilantro, chopped
• 300 grams Large shrimp, peeled and deveined
• 1 (from a can) Chipotle in adobo sauce, minced
• 10 ml Adobo sauce (from chipotle can)
• 3 grams Garlic powder
• 2 grams Smoked paprika
• 2 grams Ground cumin
• 5 grams Salt
• 2 grams Black pepper, freshly ground
• 15 ml Neutral oil (e.g., canola or grapeseed)
• 200 grams Canned black beans, rinsed and drained
• 150 grams Frozen or canned corn, drained
• 1 medium Avocado, diced (for garnish)
• 20 grams Red onion, thinly sliced (for garnish)

Instructions

1. Rinse the long-grain white rice thoroughly under cold water until the water runs clear.
2. Combine the rinsed rice and 240 ml water in a small saucepan, bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 12-15 minutes until all water is absorbed and rice is tender.
3. While the rice cooks, prepare the shrimp marinade by combining minced chipotle, adobo sauce, 15 ml lime juice, garlic powder, smoked paprika, ground cumin, 2 grams salt, and 1 gram black pepper in a medium bowl.
4. Add the shrimp to the marinade, toss to coat evenly, and let it marinate at room temperature for 10-15 minutes.
5. Once the rice is cooked, remove it from heat, stir in the remaining 15 ml lime juice, 3 grams salt, and chopped cilantro, then fluff with a fork and keep covered.
6. Heat 15 ml neutral oil in a large skillet over medium-high heat until shimmering.
7. Add the marinated shrimp to the hot skillet in a single layer and sear for 2-3 minutes per side until pink, opaque, and cooked through, being careful not to overcrowd the pan (cook in batches if necessary).
8. Remove the cooked shrimp from the skillet and set aside.
9. Add the rinsed black beans and corn to the same skillet, sauté for 3-4 minutes until heated through, then season with 1 gram salt and 1 gram black pepper.
10. Divide the cilantro-lime rice evenly between two serving bowls.
11. Arrange the smoky chipotle shrimp and the warmed corn and black bean mixture artfully over the rice in each bowl.
12. Garnish generously with diced avocado and thinly sliced red onion for freshness and texture before serving immediately.

Nutrition (per serving)

Calories: 580 · Protein: 40g · Carbs: 70g · Saturated fat: 4g · Unsaturated fat: 18g · Fiber: 12g · Sugars: 8g · Sodium: 1000mg

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