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Writer's pictureLauren

CHIPOTLE SHRIMP BURRITO BOWL



Burrito Bowls are one of my favorite foods of all time. What's better than a bowl packed with all your favorite ingredients? It's a flavor party! Not to mention, I firmly believe every food tastes better in a bowl but that's a conversation for another day :)! Burrito bowls are great for weekly meal prep or for entertaining your guests - serve every ingredient into its own bowl and serve buffet style so your guests can build-a-bowl! Burrito bowls are so customizable - make it how you like it! If there's an ingredient you don't love, leave it out - no sweat!


These chipotle shrimp burrito bowls are so full of flavor! The textures are on point and I have a feeling you'll fall in love with these. They pack a little heat and a whole lot of flavor. P.S. The chipotle sauce is *chefs kiss*!


What You'll Need:

• 1 cup white rice

• 2 tbsp avocado oil (any oil will work)

• 2 cups chicken bone broth (water or regular broth is great)

• 1 lb large raw shrimp (peeled and deveined)

• 1 chipotle pepper, chopped

• 3 spoonfuls of chipotle "juice" from the can

• 1 lime, juiced

• 1 tbsp honey

• 1 ear of corn

• 1 avocado

• Sliced red onion

• Cherry Tomatoes, quartered or halved

• 1/4 cup sour cream

• Charred Pineapple, fresh

• 1 tsp smoked paprika

• 1 tps cumin

• Handful of cilantro

• Salt & pepper to taste


How to:

≥≥ Let's get the rice going first! Rinse your rice until the water runs clear. Get 1 tablespoon of oil into a pan heating and toss in the washed rice. Toast until some of the rice is a light golden brown color. Add in your chicken bone broth, get the lid on, and cook over a low boil according to rice package instructions. Once al dente, keep the lid on but move the rice off the heat and let it continue cooking by the steam.


≥≥ Shrimp time! Get your shrimp into a bowl and include the chopped chipotle pepper, 2 spoonfuls of chipotle "juice" from the can, 1/2 a lime juiced, and honey. Salt and pepper to taste (don't taste it raw, pretty please). Let it marinate for 10-15 minutes (or longer).


≥≥ Char your ear of corn. If you have a gas range, you can do it directly on the flame or in a pan or grill is great, too! Let it get charred and pull it off the heat and resting on your cutting board to cool.


≥≥ Chop all of your toppings up! Avocado, red onion, pineapple, corn, tomatoes, and cilantro. Set aside or get into their own bowl if serving to a group of people.


≥≥ Char your pineapple in a pan until it's a golden color.


≥≥ Make your sauce! Get your sour cream, a spoonful of chipotle "juice" from the can, smoked paprika, cumin, salt & pepper into a bowl and mix together until creamy!


≥≥ In a pan or cast iron, heat up a tablespoon of avocado oil on medium high heat. Get your marinated chipotle shrimp cooking! Cook 3-4 minutes on both sides or until shrimp is browned on the outside and reaches an internal temperature of 120º F.


≥≥ Plate up your bowls how you like it! Rice, then shrimp, toppings and drizzle with the oh-so-delicious creamy chipotle sauce. Serve with a lime wedge.


Squeeze that lime and enjoy!




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