Let’s talk about something fresh, bold, and seriously crave-worthy: the Chipotle Shrimp Bowl. If you’re looking for a meal that hits all the marks—flavor-packed, easy to make, and healthy-ish without being boring—this bowl is calling your name.

This dish is loaded with smoky, spicy chipotle shrimp, fluffy rice (or cauliflower rice if you’re going low-carb), black beans, juicy corn, avocado, crunchy cabbage, and a quick tangy lime crema on top. It’s like your favorite burrito bowl got a major glow-up.

I first threw this together on a weeknight when I had shrimp to use up and not much else in the fridge. A can of chipotle peppers, some leftover rice, and a handful of veggies later, I had something so good it immediately earned a spot in my weekly meal prep. It’s now my go-to when I want something satisfying but not heavy, and it works just as well for a quick dinner or lunch on the go.

Why You’ll Love This Recipe:

Ready in under 30 minutes – Perfect for busy weeknights.
Big, bold flavor – Smoky, spicy, creamy, tangy… all the good stuff.
Healthy but satisfying – High in protein, fiber-packed, and full of veggies.
Customizable – Use whatever grain, protein, or toppings you’ve got.
Great for meal prep – Packs up well for lunch and holds up in the fridge.
Crowd-pleaser – Everyone can build their own bowl and skip what they don’t like.
One pan for the shrimp – Minimal cleanup, maximum reward.

Ingredients You’ll Need:

Shrimp – Peeled and deveined. Tail off makes eating easier in a bowl.
Chipotle peppers in adobo – These smoky little guys add heat and depth.
Garlic – Fresh is best! Adds punchy flavor.
Olive oil – For sautéing the shrimp.
Lime juice – For brightness and to balance the heat.
Cooked rice or cauliflower rice – Whatever base you like best.
Black beans – Canned is perfect. Just rinse and drain.
Corn – Fresh, frozen, or canned all work great.
Cabbage – Thinly shredded for crunch. You can also use lettuce or coleslaw mix.
Avocado – Creamy, dreamy, and cools down the spice.
Plain Greek yogurt or sour cream – For the lime crema.
Fresh cilantro – Totally optional, but great for garnish.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions):

Step 1: Make your crema
In a small bowl, mix ½ cup plain Greek yogurt (or sour cream) with 1 tablespoon lime juice, a pinch of salt, and a tiny bit of minced garlic if you like it zesty. Stir it up and pop it in the fridge while you prep everything else.

Step 2: Cook your rice
If you don’t have leftover rice, get it going now. You can use white, brown, jasmine, or even microwave pouches. Cauliflower rice also works for a lighter option—just sauté it quickly in a pan with a little oil and salt.

Step 3: Season and cook the shrimp
In a bowl, toss the shrimp with 1–2 minced chipotle peppers (from a can of chipotle in adobo), 1 teaspoon adobo sauce, 1 clove of garlic (minced), a drizzle of olive oil, a pinch of salt, and a squeeze of lime juice.

Heat a skillet over medium-high and cook the shrimp for 2–3 minutes per side, until pink and slightly charred. Don’t overcook—they go quick!

Step 4: Warm your beans and corn
In the same pan (or a separate one if you’re a multitasker), warm your black beans and corn just until heated through. Add a splash of lime juice and a sprinkle of salt for extra flavor.

Step 5: Assemble your bowls
Time to build! Start with a base of rice, then pile on the black beans, corn, cabbage, avocado slices, and chipotle shrimp. Drizzle with that lime crema and sprinkle on chopped cilantro if you’re feeling fancy.

Step 6: Serve and enjoy
Grab a fork and dig in. Add extra lime wedges or hot sauce on the side if you like a little more kick.

Helpful Tips:

Meal prep like a pro:
Make the rice, crema, and shrimp ahead of time. Store everything in separate containers and assemble fresh when you’re ready to eat. The shrimp is great cold or reheated.

Storing leftovers:
Store all components separately in the fridge for up to 3 days. Keep the avocado whole until ready to eat so it doesn’t brown too quickly.

How to reheat without drying it out:
Reheat the shrimp in a skillet over low heat with a splash of water or lime juice. Or microwave with a damp paper towel on top to keep things juicy.

Great pairings:
This bowl goes well with a side of chips and salsa, or a sparkling water with lime. If it’s taco Tuesday vibes you’re going for, a margarita wouldn’t be wrong.

Creative swaps:

Swap shrimp for chicken, steak, tofu, or roasted veggies.
Add shredded cheese or pickled onions for extra punch.
Make it a wrap or burrito if you’re not feeling the bowl.
Use quinoa, farro, or greens instead of rice for variety.

Frequently Asked Questions (FAQs):

Can I make this ahead of time?
Yes! It’s perfect for meal prep. Just keep the avocado and crema separate until you’re ready to eat.

Can I freeze this recipe?
You can freeze the cooked shrimp, rice, and beans. Avoid freezing the fresh toppings like cabbage or avocado—they don’t thaw well.

What if I don’t have chipotle peppers?
You can use chipotle powder or smoked paprika in a pinch. It won’t be quite the same, but still super tasty.

Is this recipe good for meal prep?
Absolutely. Prep all the parts on Sunday and enjoy bowls throughout the week. Just mix and match for variety.

How do I make it vegetarian/vegan?
Skip the shrimp and add roasted sweet potatoes, tofu, or extra beans. Use a dairy-free yogurt or cashew crema for the topping.

This Chipotle Shrimp Bowl is one of those recipes I come back to again and again. It’s quick, satisfying, and hits every craving in one bowl—spice, creaminess, crunch, freshness. I make it at least once a week, especially when I’m trying to eat more protein and still feel like I’m treating myself.

Give it a try and let me know how it turns out—this one’s seriously worth adding to your weeknight favorites!