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Chipotle Shrimp Bowl Recipe
Seared shrimp over rice with avocado, a chipotle sauce, and cabbage slaw
Prep Time
20
minutes
mins
Cook Time
6
minutes
mins
Total Time
26
minutes
mins
Course:
dinner, Lunch
Cuisine:
American
Keyword:
easy recipe, rice, shrimp
Servings:
4
bowls
Calories:
336
kcal
Author:
Mikayla M.
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:
1
bowl
|
Calories:
336
kcal
|
Carbohydrates:
52
g
|
Protein:
7
g
|
Fat:
12
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
8
mg
|
Sodium:
781
mg
|
Potassium:
397
mg
|
Fiber:
5
g
|
Sugar:
1
g
|
Vitamin A:
491
IU
|
Vitamin C:
20
mg
|
Calcium:
44
mg
|
Iron:
1
mg