Chipotle Shrimp Bowl
This protein-packed Chipotle Shrimp Bowl is loaded with spicy shrimp, zesty tomato cilantro salsa, creamy avocado, and a smoky chipotle yogurt sauce—all served over a bed of hearty rice and black beans. It’s a nutritious, high-protein meal perfect for meal prep or quick dinners!
Ingredients
- For the Shrimp:
- 1 lb shrimp peeled and deveined
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp paprika
- 1 tsp chili powder
- Salt to taste
- For the Bowl:
- 2 cups cooked white or brown rice
- 1 can 15 oz black beans, drained and rinsed
- 1 avocado sliced
- Optional: Lime wedges for garnish
- Tomato Cilantro Salsa:
- 1 cup cherry tomatoes or diced Roma tomatoes
- ¼ cup fresh cilantro chopped
- 1 tbsp red onion finely diced
- Juice of 1 lime
- Salt to taste
- Chipotle Yogurt Sauce:
- ½ cup plain Greek yogurt
- 1 –2 chipotle peppers in adobo sauce adjust to heat preference
- 1 tsp lime juice
- Pinch of salt
Instructions
- Cook the Shrimp: In a skillet over medium-high heat, warm olive oil. Add garlic, paprika, chili powder, and salt. Toss in shrimp and cook for 2–3 minutes per side until pink and opaque. Remove from heat.,
- Make the Salsa: In a small bowl, mix diced tomatoes, cilantro, red onion, lime juice, and salt. Set aside.,
- Blend the Chipotle Sauce: In a blender or food processor, combine Greek yogurt, chipotle peppers, lime juice, and salt. Blend until smooth and creamy.,
- Assemble the Bowls: Layer each bowl with rice and black beans. Add cooked shrimp on top. Spoon over the tomato cilantro salsa, add avocado slices, and drizzle with chipotle yogurt sauce. Serve with lime wedges if desired.,
Notes
- You can use frozen shrimp; just thaw them first.
- Swap Greek yogurt for sour cream if preferred.
- For extra veggies, add shredded lettuce or grilled corn.
- Store components separately in the fridge for up to 3 days for easy meal prep.