Chipotle Shrimp Rice Bowls Chipotle Shrimp Rice Bowls
Prep 30 minutes
Total 45 minutes
US | Metric
Chipotle Shrimp Rice Bowls
with Avocado Lime Crema

You know when you take the first bite of a new dish and it's amazing? That's this dish, except EVERY bite is better than the last! The star of this dish is definitely the chipotle shrimp, which might be small in size but are BIG on flavour. Pair them up with some rice, a fresh salsa, and a creamy sauce, and you'll have a winning dish.

These bowls have sweetness and smokeyness with a salsa gives that crunch you need in a rice bowl that is missed way too often. Make these for lunches on the weekend or an easy weeknight dinner and your taste buds will be thanking you.

Shrimp Marinade
  • 1 lb shrimp, deveined, peeled, and shelled
  • ½ lime, juiced
  • 2 chipotle peppers in adobo sauce finely minced
  • 1 tbsp adobo sauce liquid from can of peppers
  • 1 large garlic clove, minced
  • 1 tbsp honey
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 2 tbsps oil (for cooking)
Corn Salsa
  • 1 Cup corn
  • 1 Cup daikon or jicama, diced
  • 1 bell pepper, diced
  • 1 Cup cherry tomatoes, diced
  • 1 garlic clove, pressed
  • 1 lime, juiced
  • 1 tbsp olive oil
  • 1 tsp honey
  • pinch of salt
Avocado Crema
  • 1 avocado
  • ¼ Cup greek yogurt
  • 1 lime, juiced
  • ½ tsp cumin
  • pinch of salt
  • water (for thinner consistency
  • 1 handful of cilantro, chopped (optional)
Rice Bowls
  • 1½ Cups rice of choice
  • 1 romaine heart, shredded
  1. Cook rice: Cook rice of your choice according to package directions.
  2. Marinate shrimp: Place prepared shrimp and all marinade ingredients (except oil) in a medium bowl. Toss thoroughly and let sit for 15-20 minutes.
  3. Prepare corn salsa: Meanwhile, mix all salsa ingredients in a large bowl and toss to combine.
  4. Prepare the Avocado Lime Crema: Place all ingredients in a blender and blend to combine. Crema will be quite thick. Add water a tbsp at a time to make thinner to your desired consistency.
  5. Cook shrimp: Heat up oil in a pan at medium heat (cast iron is best) and cook shrimp for 1 minute per side until just curled and nicely browned. Do not overcrowd the pan! Place shrimp in an order and then flip in that same order to prevent shrimp from overcooking.
  6. Assemble: Place some rice and shredded lettuce in the bottom of a bowl. Add in a few big spoonfuls of the salsa and top with cooked shrimp. Drizzle on avocado crema.