Chipotle Lime Shrimp & Black Bean Burrito Bowl
Chipotle lime shrimp over cilantro brown rice with black beans, pico de gallo and avocado.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Makes
- 4 bowls
Chipotle in adobo gives shrimp a smoky heat in a 10-minute marinade. Everything else is burrito bowl staples: cilantro rice, beans, pico and avocado.
Why this recipe works
Adobo sauce clings to the shrimp and chars slightly in the hot pan.
Ingredient notes
Adjust chipotle for heat.
Common mistakes
- Overcooking.
- Long citrus marinades.
What to serve with it
Sour cream or hot sauce.
Meal prep
Best within 3 days.
More bowls like this
Cooking tips
Don't marinate shrimp longer than 15 minutes. Cook in a single layer.
Swaps and variations
Use chicken (165°F / 74°C). Use white rice.
Storing and reheating
Refrigerate within 2 hours for up to 3 days.
Recipe
Chipotle Lime Shrimp & Black Bean Burrito Bowl
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Makes
- 4 bowls
Ingredients
You’ll need: large skillet; medium saucepan with lid; small saucepan
Method
-
Cook the brown rice: bring the rice and water to a boil, cover and simmer on low 40 to 45 minutes; rest 10 minutes. Fluff with the cilantro and 1 tablespoon lime juice.
-
Toss the shrimp with the chipotle, adobo, olive oil, garlic, salt and 1 tablespoon lime juice; marinate 10 minutes.
-
Warm the black beans with the cumin and remaining lime juice.
-
Heat a skillet over medium-high heat and cook the shrimp 1 to 2 minutes per side until pink and opaque (145°F / 63°C).
-
Divide rice and beans among 4 bowls with shrimp, pico de gallo and avocado.
Questions
How spicy?
Medium.
Can I grill the shrimp?
Yes, on skewers 2 minutes per side.
Comments