Name: Healthy Shrimp Taco Bowl with Creamy Chipotle Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1.5 pounds large shrimp, peeled and deveined; 3 tablespoons olive oil; 1 teaspoon chili powder; 1 teaspoon cumin powder; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; Salt and black pepper to taste; 2 cups cooked brown rice; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn kernels, fresh or frozen; 1 cup cherry tomatoes, halved; 2 medium avocados, sliced; 1 cup red cabbage, shredded; 1/4 cup fresh cilantro, chopped; Lime wedges for serving; 1/2 cup Greek yogurt; 2 chipotle peppers in adobo sauce; 1 tablespoon adobo sauce; 2 tablespoons fresh lime juice; 1 teaspoon honey; 1 garlic clove, minced

Description

A vibrant, nutritious shrimp taco bowl featuring perfectly seasoned shrimp, fresh vegetables, and a smoky chipotle sauce that’s ready in under 30 minutes.

Ingredients

Scale

1.5 pounds large shrimp, peeled and deveined
3 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper to taste
2 cups cooked brown rice
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
1 cup cherry tomatoes, halved
2 medium avocados, sliced
1 cup red cabbage, shredded
1/4 cup fresh cilantro, chopped
Lime wedges for serving
1/2 cup Greek yogurt
2 chipotle peppers in adobo sauce
1 tablespoon adobo sauce
2 tablespoons fresh lime juice
1 teaspoon honey
1 garlic clove, minced

Cook Mode Prevent your screen from going dark

Instructions

1. Pat shrimp dry with paper towels and season with chili powder, cumin, garlic powder, paprika, salt, and black pepper.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
3. Add seasoned shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
4. In a blender, combine Greek yogurt, chipotle peppers, adobo sauce, lime juice, honey, minced garlic, and remaining tablespoon of olive oil. Blend until smooth.
5. Divide cooked brown rice among four bowls as the base.
6. Arrange cooked shrimp, black beans, corn, cherry tomatoes, shredded cabbage in sections over the rice.
7. Top with sliced avocado and fresh cilantro.
8. Drizzle generously with creamy chipotle sauce and serve with lime wedges.

Notes

Store components separately in airtight containers for up to 3 days. Reheat rice and shrimp before assembling. Add fresh vegetables and avocado just before serving for best texture.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Sautéing
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 485
Sugar: 6g
Sodium: 620mg
Fat: 18g
Carbohydrates: 48g
Fiber: 12g
Protein: 38g