If you’re craving something quick, fresh, and ridiculously flavorful, this Chipotle Lime Shrimp Bowl is the answer.
Think juicy, smoky shrimp coated in a zesty chipotle-lime marinade, served over a bed of fluffy rice, and loaded with avocado, corn, black beans, and fresh veggies.
It’s the perfect mix of spicy, tangy, and refreshing—all in one beautiful bowl.
And the best part? It comes together in under 30 minutes.
So whether you need a healthy weeknight dinner, meal prep option, or a light summer meal, this dish CHECKS all the boxes 😊
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Why You’ll Love This Recipe
- Packed with flavor – Spicy chipotle, tangy lime, and creamy avocado create the perfect balance.
- Quick & easy – Ready in just 30 minutes, making it perfect for busy nights.
- Healthy & satisfying – Loaded with lean protein, fiber, and fresh veggies for a well-balanced meal.
- Great for meal prep – Make a big batch and enjoy it for lunches all week.
Ingredients
For the shrimp, you’ll need:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- Juice of 2 limes
- 1 tsp chipotle chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- 1 tsp honey
- ½ tsp salt
For the bowl, gather:
- 2 cups cooked white or brown rice
- 1 cup black beans, drained and rinsed
- 1 cup fresh corn
- 1 cup diced tomatoes
- 1 avocado, sliced
- ¼ cup chopped cilantro
For the cilantro-lime sauce (optional, but recommended!):
- ½ cup Greek yogurt or sour cream
- Juice of 1 lime
- 1 tbsp chopped cilantro
- ½ tsp garlic powder
- Salt to taste
How to Make It
Marinate the shrimp. Toss the shrimp in olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, honey, and salt.
Let them sit for 10 minutes while you prep everything else.
Cook the shrimp. Heat a skillet over medium-high heat and sear the shrimp for 1-2 minutes per side, until they turn pink and slightly caramelized. (Don’t overcook—nobody likes rubbery shrimp!)
Assemble the bowls. Start with a base of rice, then layer on black beans, corn, tomatoes, and avocado slices.
Arrange the shrimp on top, sprinkle with fresh cilantro, and finish with a drizzle of cilantro-lime sauce.
Serve and enjoy!
Squeeze extra lime juice on top for that final burst of freshness.
Tips and Suggestions
- Want extra heat? Add a pinch of cayenne or diced jalapeños for more spice.
- Make it low-carb? Swap the rice for cauliflower rice or a salad base.
- Dairy-free? Skip the creamy sauce and use a simple lime vinaigrette.
- Meal prep tip: Store everything separately and assemble fresh for the best texture.
Storage
- Fridge: Store components separately for up to 3 days in airtight containers.
- Reheat: Warm the shrimp in a skillet for 1-2 minutes—avoid microwaving to keep them from getting rubbery.
- Freezer: Not recommended for shrimp (they’re best fresh), but you can freeze the rice and beans.
Tried this recipe? Let me know in the comments! Don’t forget to save and pin it for later—you’re going to want to make this again.
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Chipotle Lime Shrimp Bowl
Ingredients
For the shrimp:
- 1 lb large shrimp peeled & deveined
- 2 tbsp olive oil
- Juice of 2 limes
- 1 tsp chipotle chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- 1 tsp honey
- ½ tsp salt
For the bowl:
- 2 cups cooked white or brown rice
- 1 cup black beans drained & rinsed
- 1 cup fresh corn
- 1 cup diced tomatoes
- 1 avocado sliced
- ¼ cup chopped cilantro
For the cilantro-lime sauce (optional):
- ½ cup Greek yogurt or sour cream
- Juice of 1 lime
- 1 tbsp chopped cilantro
- ½ tsp garlic powder
- Salt to taste
Instructions
- Marinate the shrimp in olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, honey, and salt for 10 minutes.
- Heat a skillet over medium-high heat and cook shrimp for 1-2 minutes per side until pink and slightly caramelized.
- Assemble bowls with rice, black beans, corn, tomatoes, avocado, and shrimp.
- Top with cilantro and drizzle with creamy cilantro-lime sauce. Serve immediately.
Notes
- Fridge: Store components separately for up to 3 days in airtight containers.
- Reheat: Warm the shrimp in a skillet for 1-2 minutes—avoid microwaving to keep them from getting rubbery.