Description
A quick and scrumptious meal featuring zesty and smoky flavors, perfect for any night of the week.
Ingredients
Scale
- 1 pound shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 3 tablespoons chipotle sauce
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked rice (white, brown, or cauliflower)
- 1 cup corn (canned or frozen, thawed)
- 1 cup black beans (canned, rinsed and drained)
- 1 cup diced tomatoes
- ½ cup chopped cilantro
- 1 avocado (sliced)
- Optional: sour cream or Greek yogurt, cheese, hot sauce
Instructions
- Start by marinating your shrimp. In a mixing bowl, combine the olive oil, chipotle sauce, lime juice, garlic powder, salt, and pepper. Add the shrimp to the bowl and toss it until it’s fully coated. Allow it to marinate for around 10 minutes while you prepare other ingredients.
- While the shrimp marinates, cook your rice according to package instructions. This is also a great time to drain and rinse the black beans and corn if you’re using canned options. Chop your tomatoes and cilantro, and slice the avocado.
- Heat a skillet over medium-high heat. Once hot, add the marinated shrimp. Cook for about 2-3 minutes on each side or until they turn pink and opaque.
- Once the shrimp is cooked, it’s time to assemble your bowl. Start with a scoop of rice at the bottom, then layer on the shrimp, corn, black beans, tomatoes, and avocado.
- Finish the bowl with a sprinkle of chopped cilantro and, if desired, a dollop of sour cream or Greek yogurt. A drizzle of lime juice or your favorite hot sauce can also add extra zing.
Notes
Prepare ingredients in advance to save time and consider healthy swaps for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 120mg