Rice Bowls with Lime Shrimp and Avocado

Lime Shrimp Bowls
Jessica Potts
  • Yield: 6-8 servings


1tablespoon olive oil
4tablespoons garlic
4 individual chipotle peppers in adobo sauce, minced, plus 1 tablespoon of sauced reserved
1/2cup fresh lime juice
1 1/2pounds shrimp, peeled and deveined
1/4cup chopped fresh cilantro, plus more for serving
2cups cooked rice
1 (15 oz) can black beans, drained and rinsed
2 ears corn, grilled and cut off the cob
1/2cup diced tomatoes
1 avocado, diced
2 limes, cut into wedges
corn or flour tortillas, warmed


  1. In a skillet over medium high heat, add oil, garlic, chipotle peppers, and reserved sauce.
  2. Cook just until fragrant and garlic begins to soften, about 3-5 minutes,
  3. Add lime juice and cook down for about 2-3 minutes.
  4. Add shrimp, flipping once, and cooking just until pink. Sauce should start to thicken as shrimp cook.
  5. To serve, in a large skillet, layer rice, beans, corn, tomatoes, avocado, lime wedges and tortillas.
  6. Serve with any additional toppings you desire (salsa, guacamole, sour cream, etc.)

This recipe from A Happy Food Dance and Honest Cooking was republished with permission. It originally appeared as Chipotle Lime Shrimp Skillet.

Relish Recipes|Lime Shrimp Bowls

Jessica Potts