Shrimp Bowl with Cilantro Lime Rice
This shrimp bowl recipe is a family favorite that’s ready in just 25 minutes! This easy weeknight dinner stars cilantro lime rice, juicy shrimp, black beans, and creamy chipotle ranch sauce.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Yield
- 4
Ingredients 14
- 1 recipe Cilantro Lime Rice
- 1 1/2 pounds medium shrimp, deveined (tail on or peeled)
- 3 tablespoons olive oil
- ¾ teaspoon each kosher salt , smoked paprika, garlic powder, onion powder, and cumin
- 1 can black beans
- 1 15-ounce can corn
- 1 cup pico de gallo
- For serving: avocado slices, cherry tomatoes (optional)
- ½ cup plain whole milk yogurt (or use mayo for dairy-free)*
- ¼ cup mayonnaise
- 1 teaspoon apple cider vinegar
- 1/2 each teaspoon each dried dill, garlic powder and onion powder
- 1/4 each teaspoon each kosher salt and ground black pepper
- 2 to 2 1/2 tablespoons adobo sauce from a can of chipotle chilis**
Method 5
- 01
Start the rice: Start the Cilantro Lime Rice (open the rice recipe in a separate tab).
- 02
Cook the shrimp: Thaw the shrimp , if using frozen. Preheat the oven to 400 degrees Fahrenheit or preheat the broiler (or you can sauté it: keep reading!). Pat the shrimp dry. Mix it in a bowl with the olive oil, salt and spices. Place the shrimp in an even layer on a baking sheet (lined with parchment paper, if you’re baking). Place the baking sheet in the oven and bake until juicy and opaque, about 4 to 6 minutes depending on the size of the shrimp. Or for broiling, broil for 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking. If you prefer, you can sauté the shrimp: In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
- 03
Make the beans and corn: Meanwhile, drain and rinse the beans. Drain the corn. In a medium bowl, mix the beans, corn, and pico de gallo with ½ teaspoon kosher salt .
- 04
Make the chipotle ranch dressing: Mix all ingredients in a medium bowl.
- 05
Serve: To serve, place the rice, black bean corn salad, and shrimp in a bowl. Add avocado and cherry tomatoes, if using. Drizzle with dressing and top with extra chopped cilantro (leftover from the rice).
Provenance
- recipe-clones/acouplecooks-data
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