Chipotle Lime Shrimp Burrito Bowl

Serves 4 · 12 min prep · 12 min cook

Ingredients

• 1 lb large shrimp peeled and deveined
• 3 cups cooked cilantro-lime rice
• 1 (15 oz) can drained and rinsed black beans
• 1 cup frozen corn kernels
• 1 large diced avocado
• 2 cups shredded romaine lettuce
• 1 tsp chipotle powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 2 lime
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro
• 1/4 cup sour cream or Greek yogurt

Instructions

1. 1Pat the shrimp completely dry. In a bowl, toss them with chipotle powder, cumin, smoked paprika, half the salt, the juice of one lime, and one tablespoon olive oil until evenly coated.
2. 2Heat a large nonstick skillet over medium-high heat. Add the remaining olive oil. When shimmering, arrange the shrimp in a single layer.
3. 3Cook the shrimp 2 minutes on the first side until pink and slightly curled, then flip and cook 1 to 2 minutes more until opaque and lightly charred at the edges. Remove from heat.
4. 4Warm the black beans with a splash of water and salt in a small saucepan over medium heat for 3 to 4 minutes, stirring occasionally.
5. 5Char the corn in the same shrimp skillet over high heat for 2 to 3 minutes, stirring once or twice, until a few kernels blacken.
6. 6Fluff the cilantro-lime rice and divide among four bowls as the base. Top each with a scoop of warm black beans and the charred corn.
7. 7Add shredded romaine and diced avocado to each bowl. Nestle the hot chipotle shrimp on top.
8. 8Dollop sour cream or Greek yogurt in the center, scatter fresh cilantro, and finish with wedges from the remaining lime.
9. 9Serve right away while the shrimp are hot and the avocado is cool and creamy for the classic burrito-bowl contrast.