Chipotle Shrimp Taco Bowl
Experience the vibrant flavors of Mexico with this delicious Chipotle Shrimp Taco Bowl. Featuring succulent shrimp marinated in smoky chipotle and zesty lime, served over a fluffy rice base, and topped with fresh veggies like creamy avocado and cilantro, this dish is a fiesta in a bowl. Perfect for weeknight dinners or entertaining, it’s easy to make and guarantees smiles all around.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tbsp chipotle peppers in adobo sauce, chopped
- 1 tbsp fresh lime juice
- 1 cup long-grain rice
- 2 cups vegetable broth
- 1 tsp garlic powder
- ½ cup fresh cilantro, chopped
- ½ red onion, thinly sliced
- 1 avocado, diced
- 1 tbsp olive oil
Instructions
- Rinse rice under cold water until clear. In a saucepan, combine rinsed rice, vegetable broth, and garlic powder. Bring to simmer, cover, reduce heat to low, and cook for 15-20 minutes until fluffy.
- Meanwhile, heat olive oil in a skillet over medium-high heat. Add shrimp and cook until pink and opaque (3-4 minutes), flipping halfway.
- Stir in chipotle peppers and lime juice to coat shrimp evenly.
- Remove from heat; fold in cilantro and red onion.
- Serve by spooning rice into bowls topped with chipotle shrimp, diced avocado, and additional cilantro if desired.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 180mg
Keywords: For added flavor, marinate shrimp for 30 minutes before cooking. You can substitute shrimp with chicken or tofu for different dietary preferences. Store leftovers in an airtight container for up to three days.