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.
Ingredients For the shrimp:
1 pound large shrimp, deveined and peeled
3 tablespoons canola oil, divided
3 tablespoons fresh lime juice, divided (about 1-2 medium limes)
1 to 2 chipotle peppers in adobo sauce, finely minced (about 1 tablespoon)
1 teaspoon adobo sauce (the liquid from the can of peppers)
2 cloves garlic, pressed
2 teaspoons honey
3/4 teaspoons ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
For the bowls:
4 cups cooked brown rice
1 15.5 ounces can black beans, drained and warmed
2 cups cherry tomatoes, sliced
1 large avocado, pitted and chopped
4 green onions, chopped
1/4 cup red onion, chopped
Fresh cilantro
Lime wedges
Instructions
Place the shrimp in a bowl or gallon freezer bag, and add 2 tablespoons of the oil, lime juice, chipotle peppers, adobo 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 rice, black beans, veggies and sprinkle with cilantro. Drizzle with more adobo sauce and a squeeze of lime if desired.
Notes
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.