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Chipotle Shrimp Bowls with Cilantro-Lime Rice and Fresh Corn Salad Recipe

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3.8 from 14 reviews

A vibrant and flavorful Chipotle Shrimp Bowl featuring tender shrimp marinated in smoky adobo sauce, served over fragrant cilantro-lime basmati rice, fresh corn salad, black beans, and topped with creamy avocado, crumbled feta, pico de gallo, and a dollop of sour cream. Perfect for a quick, wholesome, and satisfying meal with a delightful balance of smoky, tangy, and fresh flavors.

Ingredients

Chipotle Shrimp

  • 1/4 cup adobo sauce from canned chipotle chiles
  • 2 tsp honey
  • 1 1/2 tsp kosher salt
  • 1 tsp ground cumin
  • 1 lb shrimp, peeled, deveined
  • 1 Tbsp extra-virgin olive oil

Cilantro-Lime Rice

  • 1 Tbsp unsalted butter
  • 1 cup basmati rice, rinsed
  • 1/2 tsp kosher salt
  • Juice of 2 limes, divided
  • 1 Tbsp 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 Tbsp finely chopped fresh cilantro
  • Juice of 1/2 lime
  • Kosher salt, to taste

Assembly

  • 1 (15-oz) 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

  1. Marinate the Shrimp: In a medium bowl, combine the adobo sauce, honey, kosher salt, and ground cumin. Add the peeled and deveined shrimp, tossing them well to coat evenly with the marinade. Let the shrimp marinate at room temperature for 20 minutes to absorb the smoky and sweet flavors.
  2. Cook the Shrimp: Heat a medium skillet over medium-high heat and add the olive oil. Once hot, add the marinated shrimp in a single layer. Cook for 3 to 4 minutes, turning halfway through, until the shrimp are opaque and cooked through. Transfer the cooked shrimp to a plate and keep warm.
  3. Prepare the Cilantro-Lime Rice: In a medium pot over medium heat, melt the unsalted butter. Add the rinsed basmati rice, kosher salt, and the juice of 1 lime, stirring to coat the rice grains with the butter and lime juice for about 1 minute. Pour in 2 cups of water and bring to a boil. Reduce the heat to low, cover the pot, and let it cook undisturbed for about 15 minutes, until the rice is tender. Remove from heat and keep the lid on to let the rice steam for an additional 10 minutes.
  4. Fluff and Season the Rice: Uncover the pot and fluff the rice gently with a fork. Stir in the finely chopped fresh cilantro and the remaining lime juice to enhance the flavor and freshness.
  5. Make the Corn Salad: In a medium bowl, combine the finely chopped red onion, seeded and chopped jalapeño, thawed corn, fresh cilantro, and the juice of 1/2 lime. Season with kosher salt to taste and mix well to blend the fresh and spicy flavors.
  6. Assemble the Bowls: Divide the cilantro-lime rice evenly among serving bowls. Top each with the cooked chipotle shrimp, a generous scoop of the corn salad, warmed black beans, and sliced avocado. Garnish with crumbled feta cheese, pico de gallo, and a dollop of sour cream. Serve each bowl with lime wedges on the side for an extra burst of citrus.

Notes

  • For a spicier shrimp, leave the seeds in the jalapeño or add extra adobo sauce to the marinade.
  • Use fresh corn in season for the best flavor, but frozen corn works perfectly thawed.
  • This recipe can be doubled easily to serve more people.
  • Make the cilantro-lime rice ahead and refrigerate; reheat gently before serving.
  • For a dairy-free option, omit the feta and sour cream or substitute with a vegan version.

Find it online: https://recipesbyliza.com/chipotle-shrimp-bowls-with-cilantro-lime-rice-and-fresh-corn-salad-recipe/