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Chipotle Lime Shrimp Bowls
These fresh and healthy bowls can be mixed and matched with other Mexican-inspired veggie ingredients as desired such as corn, jicama or bell peppers.
For the Shrimp
1 pound large shrimp, deveined and peeled
3 tablespoons fresh lime juice, about 1-2 medium limes, divided
1 to 2 chipotle peppers in adobo sauce, finely minced, about 1 tablespoons
1 teaspoon adobo sauce (the liquid from the can of peppers)
2 cloves garlic, pressed
2 teaspoons honey
¾ teaspoons ground cumin
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
4 cups cooked brown rice
1 15.5 ounce can black beans, drained and warmed
2 cups cherry tomatoes, sliced
1 large avocado, pitted and chopped
4 green onions, chopped
¼ cup red onion, chopped
Fresh cilantro and Lime wedges
Place the shrimp in a bowl or gallon freezer bag, and add 2 tablespoons of the oil, lime juice, chipotle peppers, adobe sauce, garlic, honey, salt, cumin, and pepper. Massage the ingredients into the shrimp and let the shrimp rest on the counter for 15 minutes. Heat a large skillet over medium-high heat. Add the remaining oil to the pan and swirl to coat. Spread the shrimp across the pan and discard any remaining marinade. Add the shrimp to the pan and cook for 1-2 minutes on each side or until they've turned lightly pink on the outside and the insides are turning white. Assemble the bowls with the rice, black beans, veggies and sprinkle with cilantro. Drizzle with more adobo sauce and a squeeze of lime if desired.
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