Chipotle Shrimp Bowl Recipe
Seared shrimp over rice with avocado, a chipotle sauce, and cabbage slaw
Servings: 4 bowls
Calories: 336kcal
Ingredients
- 24 medium raw shrimp
- 4 cups cooked rice
- 1 large avocado
- 1 cup red cabbage shredded
- 2 tablespoons lime juice
- 1 1/4 teaspoon salt
- 1/2 teaspoon lime zest
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 tablespoon oil
Chipotle Lime Sauce
- 3/4 cups mayonnaise
- 2 tablespoons lime juice
- 1/2 teaspoon lime zest
- 1/2 tablespoon honey
- 1 chipotle pepper in adobo +1 teaspoon of the adobo sauce
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
Instructions
- Blend the chipotle sauce ingredients together to make a creamy sauce. Taste and adjust salt and lime juice if needed.
- Toss shredded cabbage with 1 tablespoon lime juice and 1/4 teaspoon of salt and set aside.
- Combine the remaining salt, garlic powder, chili powder, cumin, and lime zest in a small bowl.
- Toss shrimp in the seasoning mix and preheat a pan over medium high heat.
- Add oil to the pan and place in the shrimp. Cook for 2 minutes per side, or until opaque (no longer translucent).
- Add remaining lime juice to hot pan and toss the shrimp as it sizzles.
- Scoop warmed rice into bowls and top with cabbage slaw, sliced avocado, and shrimp. Drizzle with chipotle sauce and serve.
Notes
*You'll need 2 limes for the whole recipe
Nutrition
Serving: 1bowl | Calories: 336kcal | Carbohydrates: 52g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 781mg | Potassium: 397mg | Fiber: 5g | Sugar: 1g | Vitamin A: 491IU | Vitamin C: 20mg | Calcium: 44mg | Iron: 1mg