Chipotle Shrimp & Corn Rice Bowls

Flavorful chipotle-spiced shrimp served over fluffy cilantro-lime rice with sweet corn and protein-rich edamame, offering a delicious and easily prepped meal.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.74/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Sugar

Tags

• quick
• healthy
• savory
• spicy
• fresh
• sauté

Ingredients

• 1.5 pound shrimp (large, peeled, deveined)
• 2 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 0.25 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cup white rice
• 3 cup water
• 1 cup frozen corn (thawed)
• 1 cup shelled edamame (thawed)
• 0.25 cup fresh cilantro (chopped)
• 2 limes (1 for juice, 1 cut into wedges)

Instructions

1. First, prepare the cilantro-lime rice: In a medium saucepan, combine the 1 1/2 cups white rice, 3 cups water, 1/2 teaspoon of the salt, and the juice of 1/2 a lime. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in half of the chopped fresh cilantro.
2. While the rice cooks, prepare the shrimp. In a small bowl, combine the chili powder, ground cumin, smoked paprika, dried oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and cayenne pepper (if using).
3. Pat the 1 1/2 pounds shrimp dry with paper towels. Toss the shrimp with the spice mixture to coat evenly.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced yellow onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
5. Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook.
6. Stir in the 1 cup thawed frozen corn and 1 cup thawed shelled edamame into the skillet with the shrimp. Cook for 2-3 minutes until heated through.
7. Remove the shrimp mixture from heat. Stir in the remaining fresh cilantro and the juice from the remaining 1/2 lime.
8. To serve, divide the cilantro-lime rice among serving bowls. Top with the chipotle shrimp and corn mixture. Garnish with fresh lime wedges.

Notes

This dish is excellent for meal prep; simply store components separately and combine when reheating. Reheat in the microwave until warm through.

Nutrition (per serving)

• Calories: 323
• Protein: 18.9 g
• Carbohydrates: 49.9 g
• Fat: 5.4 g
• Fiber: 3.3 g
• Sodium: 946 mg
• Saturated Fat: 0.8 g
• Sugar: 4.8 g
• Cholesterol: 125 mg