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- 1 lb large shrimp, peeled and deveined - 2 tablespoons chipotle sauce - 1 tablespoon olive oil - Juice of 2 limes - 1 teaspoon honey - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt and pepper - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 cup corn - 1 avocado - 1 cup cherry tomatoes - Fresh cilantro for garnish To make Chipotle Lime Shrimp Bowls, you need fresh ingredients. Start with 1 pound of large shrimp that are peeled and deveined. This shrimp will soak up the chipotle sauce and lime juice, giving it a great flavor. Next, grab 2 tablespoons of chipotle sauce. This adds a spicy kick to the dish. Adjust the amount based on your spice tolerance. You will also need 1 tablespoon of olive oil to help cook the shrimp and keep them moist. The juice of 2 limes is key. It brightens the dish and adds a zesty taste. A teaspoon of honey balances the spice and acidity, making the flavors pop. Incorporate 1 teaspoon of garlic powder and 1 teaspoon of cumin for depth and warmth. Don't forget salt and pepper to taste. These simple seasonings enhance all the flavors. For the base, use 1 cup of rinsed quinoa. It provides a nutty flavor and great texture. Use 2 cups of vegetable broth or water to cook the quinoa. This adds flavor to the grains. You will also need 1 cup of corn, either fresh or frozen, to add sweetness and crunch. An avocado sliced adds creaminess to the bowl. You will need 1 cup of halved cherry tomatoes for freshness and color. Finally, garnish with fresh cilantro for a pop of green and added flavor. With these ingredients, you will create a flavorful and fresh meal that is sure to impress! {{ingredient_image_1}} Start by mixing the shrimp with the chipotle sauce. Add olive oil, lime juice, honey, garlic powder, cumin, salt, and pepper. Toss the shrimp until they are covered well. Let the shrimp sit for at least 15 minutes. This step helps the flavors soak in and makes the shrimp taste great. While the shrimp marinates, it’s time to cook the quinoa. Rinse 1 cup of quinoa under cold water. In a saucepan, add the rinsed quinoa and 2 cups of vegetable broth or water. Bring it to a boil over high heat. Once boiling, lower the heat and cover the pot. Let it simmer for about 15 minutes. When done, all the liquid should be absorbed. Fluff the quinoa with a fork to keep it light. Now, heat a skillet over medium heat. Add the marinated shrimp to the skillet. Cook the shrimp for about 3 to 4 minutes on each side. You want them to turn pink and be fully cooked. Once the shrimp are done, remove them from the skillet. In the same skillet, add 1 cup of corn. Sauté the corn for 2 to 3 minutes until it is warm and tender. To make the bowls, start with a layer of quinoa at the bottom. Then, add the sautéed corn on top. Next, carefully place the cooked shrimp over the corn. Slice the avocado and add it to the bowl. Finally, sprinkle halved cherry tomatoes on top. You can garnish with fresh cilantro. Add an extra squeeze of lime juice if you want more flavor. Enjoy your meal! To make a great marinade, mix the chipotle sauce, lime juice, and honey. Add olive oil, garlic powder, cumin, salt, and pepper. Toss the shrimp well so every piece gets coated. Let the shrimp sit in the marinade for at least 15 minutes. This gives the flavors time to soak in. If you like it spicy, add more chipotle sauce. For less heat, use less sauce. When cooking shrimp, heat your skillet over medium heat. Cook the shrimp for 3-4 minutes on each side. You want them to turn pink and opaque. Avoid overcooking, as shrimp can get rubbery. If you see them curl up, they are likely done. Keep an eye on them; they cook fast. After cooking, let them rest for a minute to lock in moisture. Rinse your quinoa well before cooking. This removes a bitter coating called saponin. In a saucepan, use two cups of vegetable broth or water for every cup of quinoa. Bring it to a boil, then lower the heat. Cover and let it simmer for about 15 minutes. Once all the liquid is absorbed, fluff it with a fork. This makes your quinoa light and fluffy, perfect for your bowl. Pro Tips Marinate for Maximum Flavor: Allow the shrimp to marinate for at least 15 minutes but no more than 30 minutes to prevent the lime juice from "cooking" the shrimp. Perfectly Cooked Quinoa: Rinse the quinoa thoroughly before cooking to remove its natural coating, which can make it taste bitter. Fluff with a fork after cooking for the best texture. Adjusting Spice Levels: If you prefer a milder dish, reduce the chipotle sauce or add a dollop of sour cream or yogurt to balance the heat when serving. Fresh Ingredients Matter: Using fresh corn and ripe avocados enhances the overall flavor and texture of the dish. Look for bright-colored, firm avocados. {{image_2}} You can make your Chipotle Lime Shrimp Bowls even spicier. Just add more chipotle sauce. This will enhance the heat and flavor. You can also mix in chopped jalapeños. They add a fresh kick that many enjoy. If you like extra zest, try adding lime zest to the shrimp. This small change brings bright notes to each bite. If you prefer a veggie option, skip the shrimp. Instead, add black beans or chickpeas for protein. Toss in roasted bell peppers and zucchini for more flavor. Use the same marinade for your veggies to keep the taste bold. Top with avocado and cherry tomatoes for a fresh finish. These bowls will still feel hearty and satisfying. This recipe is naturally gluten-free! Quinoa is a great base that fits this diet. If you want more grain options, try brown rice or cauliflower rice. Both add a unique twist while keeping it gluten-free. Just make sure to check the chipotle sauce label. Some sauces may contain gluten, so always read the ingredients. You can enjoy this dish worry-free! To store leftovers, place the shrimp bowls in airtight containers. Make sure to cool them first. You can keep them in the fridge for up to three days. This keeps the shrimp and veggies fresh. If you have leftover quinoa, store it separately for the best taste. When you reheat, use a microwave or a skillet. If using a microwave, heat for one to two minutes. If you use a skillet, add a splash of water and cover it. Cook over low heat for about five minutes. This helps the shrimp stay juicy. You can freeze the shrimp bowls, but it’s best to freeze the shrimp and quinoa separately. Place them in freezer-safe bags or containers. They can last up to three months in the freezer. To use, thaw in the fridge overnight before reheating. This keeps the flavors fresh and bright. Yes, you can use frozen shrimp. Just remember to thaw them first. Place the shrimp in cold water for about 15-20 minutes. This helps them cook evenly. Frozen shrimp may need a bit more cooking time. Always check that they turn pink and opaque. If you want a swap for quinoa, try brown rice or couscous. Both options work well in this bowl. They have good textures and flavors. You can also use cauliflower rice for a low-carb choice. Just remember to adjust cooking times as needed. To change the spice level, you can add more or less chipotle sauce. Start with one tablespoon for mild heat. If you want it spicier, add more sauce. You can also mix in some fresh jalapeños or red pepper flakes for extra kick. Always taste as you go. Great side dishes include a simple salad or grilled veggies. You can serve black beans for added protein. Cornbread or tortilla chips also make nice sides. Pairing with a light salsa adds flavor, too. Many Mexican or Tex-Mex restaurants offer shrimp bowls. Look for places that focus on fresh ingredients. Some fast-casual spots may also have similar dishes. If you can't find them, ask for shrimp tacos. They often share similar flavors. In this post, we covered the key ingredients and steps for making flavorful Chipotle Lime Shrimp Bowls. You learned how to marinate shrimp, cook quinoa, and assemble your meal. Plus, we shared tips for perfecting your dish and offered tasty variations. Whether you follow the recipe as is or modify it, I hope you enjoy creating this dish. Now go ahead and bring some zest to your kitchen with these bright flavors!

Chipotle Lime Shrimp Bowls

A flavorful bowl featuring marinated shrimp, quinoa, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons chipotle sauce
  • 1 tablespoon olive oil
  • 2 limes Juice
  • 1 teaspoon honey
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 cup corn (fresh or frozen)
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • Fresh cilantro, for garnish

Instructions
 

  • In a mixing bowl, combine the shrimp, chipotle sauce, olive oil, lime juice, honey, garlic powder, cumin, salt, and pepper. Toss until the shrimp are evenly coated. Let marinate for at least 15 minutes.
  • While the shrimp marinates, cook the quinoa. In a saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then lower the heat, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and fluff with a fork.
  • In a skillet over medium heat, add the marinated shrimp. Cook for about 3-4 minutes per side until they are cooked through and pink. Remove from heat.
  • In the same skillet, add corn and sauté for 2-3 minutes until heated through (fresh corn should be tender).
  • To assemble the bowls, start with a base of quinoa. Top with sautéed corn, chipotle shrimp, sliced avocado, and cherry tomatoes.
  • Garnish with fresh cilantro and an extra squeeze of lime juice if desired.

Notes

Adjust the chipotle sauce for desired spice level.
Keyword Bowl, chipotle, healthy, quinoa, shrimp