Chipotle Lime Shrimp Bowl

Hot marinated shrimp contrast with a creamy rice bowl for this quick comfort meal.

I did not expect to have the taste of the coast on my plate tonight. You captured it perfectly! –Mickey G.

Chipotle Lime Shrimp Bowl

Ingredients

• 3 cups cooked brown rice

• 1 bunch cilantro, chopped

• 1 lime, juiced

• 1 tbsp olive oil

• 1 lb jumbo shrimp, raw, peeled and deveined

• 1 can (7 oz) chipotle chiles in adobo sauce

• 3 cloves of garlic, peeled

• 1 can of black beans

• 2 cobs of corn, kernels cut from the cob

• 1/4 C red onion

• 1 tbsp olive oil

• 1 cup full-fat Greek yogurt

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Directions

Pan: a large skillet

1. Place the entire can of chipotle peppers with sauce and garlic cloves in a food processor. Pulse until pureed. Pour mixture over shrimp and stir to coat. Cover, place in the refrigerator, and allow to marinate until it's time to cook the shrimp.

2. Heat up the rice, fluff it with a fork, and stir in half of the cilantro, half of the lime juice, and the olive oil.

3. Make the cream sauce by putting the yogurt, the other half of the cilantro, and the other half of the lime juice in a food processor and pulse until smooth.

4. Stir together black beans, corn, onion, and olive oil. If you want the mixture to be warm. Place mixture in a small saucepan and heat over medium-low heat until quite hot all the way through, then cover and set aside for serving.

5. Heat the same empty saucepan over medium-high heat. Coat with olive oil. Place shrimp in pan and sear for 2 minutes. Turn shrimp over and sear for about another minute or until shrimp is just cooked. NOTE: the marinade is very spicy. How much you choose to transfer to the bowls is up to your personal preference. For a spicy flavor, leave some marinade dripping off the shrimp. For a milder bowl, shake excess marinade off the shrimp after cooking.

6. Assemble bowl with rice, black bean topping mix, and shrimp, and serve with the cream sauce.