Fiery Chipotle Lime Shrimp Bowls with Corn and Black Bean Salsa

Name: Fiery Chipotle Lime Shrimp Bowls with Corn and Black Bean Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Cuisine: Latin
Ingredients: 2 pound shrimp (large, peeled, deveined); 2 tablespoon olive oil (divided); 2 limes (juiced, divided); 1 tablespoon adobo sauce (from canned chipotle peppers); 1 teaspoon cumin; 0.5 teaspoon garlic powder; 1 teaspoon salt (divided); 0.5 teaspoon black pepper; 2 package quick-cook brown rice (10-ounce packages); 2 can black beans (rinsed, drained); 2 can sweet corn (drained); 0.5 red onion (medium, finely diced); 0.5 cup fresh cilantro (chopped)

Juicy shrimp quickly pan-seared with a smoky chipotle-lime marinade, served over quick-cook brown rice with a vibrant, zesty corn and black bean salsa.

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 8
Cuisine: Latin
Difficulty: Easy
Cost: $4.13/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Protein
High-Fiber
Low-Fat
Low-Sugar
Low-Saturated-Fat
Low-Calorie

Ingredients

2 pound shrimp (large, peeled, deveined)
2 tablespoon olive oil (divided)
2 limes (juiced, divided)
1 tablespoon adobo sauce (from canned chipotle peppers)
1 teaspoon cumin
0.5 teaspoon garlic powder
1 teaspoon salt (divided)
0.5 teaspoon black pepper
2 package quick-cook brown rice (10-ounce packages)
2 can black beans (rinsed, drained)
2 can sweet corn (drained)
0.5 red onion (medium, finely diced)
0.5 cup fresh cilantro (chopped)

Instructions

In a medium bowl, combine shrimp with 1 tablespoon olive oil, 1 lime juiced, adobo sauce, cumin, garlic powder, 1/2 teaspoon salt, and black pepper. Toss to coat and let marinate for 5 minutes.
While shrimp marinates, prepare quick-cook brown rice according to package instructions, typically in a microwave or saucepan (about 5-10 minutes).
For the corn and black bean salsa, in another medium bowl, combine rinsed black beans, drained sweet corn, finely diced red onion, 1/2 of the chopped fresh cilantro, and the juice of the remaining 1 lime. Season with the remaining 1/2 teaspoon salt. Stir to combine.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated shrimp in a single layer (cook in two batches if necessary to avoid overcrowding). Cook for 2-3 minutes per side, or until pink and opaque. Do not overcook.
Serve the chipotle-lime shrimp over beds of quick-cook brown rice, topped generously with corn and black bean salsa. Garnish with remaining fresh cilantro.

Notes

Ensure you don't overcook the shrimp, as it can become tough quickly. If you prefer less spice, reduce the amount of adobo sauce.

Nutrition (per serving)

Calories: 381
Protein: 30.6 g
Carbohydrates: 52.7 g
Fat: 6.7 g
Fiber: 8.3 g
Sodium: 1082 mg
Saturated Fat: 1 g
Sugar: 7.9 g
Cholesterol: 160 mg