Chipotle Lime Shrimp Rice Bowls
These Chipotle Lime Shrimp Rice Bowls are a quick and vibrant meal bursting with smoky, tangy, and fresh flavors.
Servings: 4 servings
Ingredients
- 1 pound shrimp peeled and deveined
- 1 cup jasmine rice
- 2 cups chicken broth
- 2 tablespoons olive oil used for cooking the shrimp and sautéing veggies
- 1 tablespoon chipotle pepper in adobo sauce minced
- 1 lime zested and juiced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- salt and pepper to taste
- 1 cup corn kernels fresh or frozen
- 1 red bell pepper diced
- 2 green onions sliced
- 1 avocado sliced
- fresh cilantro for garnish
Instructions
Step 1: Cook the Jasmine Rice
- Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Step 2: Prepare the Shrimp Marinade
- In a mixing bowl, combine the minced chipotle pepper in adobo sauce, olive oil, lime zest, lime juice, garlic powder, onion powder, cumin, salt, and pepper. Toss the peeled and deveined shrimp in this marinade, ensuring each shrimp is coated evenly. Let it sit for about 10 minutes to soak in the bold flavors.
Step 3: Cook the Shrimp
- Heat a large skillet over medium-high heat. Add the shrimp along with the marinade to the pan. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove from heat and set aside.
Step 4: Sauté the Vegetables
- In the same skillet, add a little olive oil if needed and toss in the corn kernels and diced red bell pepper. Sauté for 4-5 minutes until the veggies are tender but still crisp. Season lightly with salt and pepper.
Step 5: Assemble the Bowls
- Divide the fluffy jasmine rice among bowls. Top each with a generous helping of chipotle lime shrimp and sautéed vegetables. Garnish with sliced green onions, avocado slices, and fresh cilantro for a burst of color and flavor.
Equipment
- Medium Saucepan
- Large skillet or frying pan
- Mixing Bowl
- Sharp Knife
- Cutting Board
- Zester or microplane
- Measuring Spoons and Cups
Notes
- Do not overcook the shrimp to avoid rubbery texture; cook until just pink and opaque.
- Let the rice rest covered after cooking to prevent clumping.
- Adjust the chipotle amount to control the heat level; start with 1 tablespoon.
- Use fresh lime zest and juice for brightness and balanced flavor.
- Store shrimp and rice separately for best freshness when meal prepping.