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Chipotle Shrimp Burrito Bowls
30-minute Chipotle Lime Shrimp Burrito Bowls are a walk-in-the-door-last-minute-meal that is healthy, quick and easy but PACKED with flavor. These Burrito Bowls are loaded with juicy, spicy shrimp, tomatoes, avocados, black beans, corn and rice, then drizzled with tantalizing Cilantro Lime Dressing.  You can serve the Chipotle Shrimp as suggested Burrito Bowls are transform them into a salad, wrap or burritos!
    Prep Time
    10minutes
    Cook Time Passive Time
    5minutes 15minutes for marinating
    Prep Time
    10minutes
    Cook Time Passive Time
    5minutes 15minutes for marinating
    top view of shrimp Burrito Bowl with chipotle shrimp, tomatoes, avocados, corn, black beans and rice drizzled with cilantro lime dressing
    Ingredients
    Shrimp
    • 1lb. jumbo shrimp (approximately 24 shrimp)deveined and peeled
    • 2tablespoons, plus 2 teaspoons olive oildivided
    • 3tablespoons fresh lime juiceabout 1 medium lime
    • 1-2 chipotle peppers in adobo saucefinely minced (about 1/-2-1 tablespoon)
    • 1teaspoon adobo sauceliquid from can of peppers
    • 2 garlic clovesminced
    • 2teaspoons honey
    • 3/4teaspoon ground cumin
    • 1/2teaspoon kosher salt
    • 1/4teaspoon cayenne pepper
    Bowls
    • 4cups cooked ricewhite, brown or cauliflower
    • 115 oz. can can black beansrinsed, drained and warmed
    • 1-2 fresh tomatoesdiced or 1 cup halved cherry tomatoes
    • 1-2 large avocadosthinly sliced
    • Fresh sweet corn from 2 cobs
    • 4 green onionsthinly sliced
    • 1-2tablespoons finely minced fresh cilantro
    • Lime wedges for serving
    Dressing
    Instructions
    1. Stir together 2 tablespoons of oil and all remaining “Shrimp” ingredients in a freezer size plastic bag or an airtight container. Add shrimp, seal tightly and turn to coat. Let the shrimp rest on the counter for 15 minutes.
    2. Heat a large stainless steel pan over medium-high heat. Add the remaining 2 teaspoons of olive oil to the pan and swirl to coat.
    3. Add shrimp in a single layer and discard any remaining marinade. Let shrimp cook for 2 minutes then then turn over and cook an additional 1 minute or until they’re pink. Increase the heat to high for 30-60 seconds to slightly reduce any liquids. Remove shrimp from the pan when they’re finished cooking.
    4. Divide rice between 4 bowls and top with shrimp and other desired Burrito Bowl ingredients. Drizzle with Cilantro Lime Dressing. Shrimp can also be served on top of a salad or in wraps.
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