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Total Time
34mins
Prep 30 mins
Cook 4 mins

My spin on a recipe from Bev Cooks blog.

Ingredients Nutrition

Directions

  1. Puree the chipotle peppers and their sauce in a small food processor until smooth. Pour into a small ziplock bag. Dump the shrimp into the baggy and squish the sauce around the shrimp to coated. Refrigerate and marinate for one hour.
  2. In the meantime, cook the jasmine rice according to directions, but replace a little of the water with the juice from 1/2 the lime juice. Once cooked, give the rice another squeeze of lime juice and gently stir in the chopped cilantro.
  3. Heat the oil in a small saucepan and add the corn and beans. Season with a pinch of salt and pepper, along with the cumin and chili powder. Keep warm until ready to assemble.
  4. Heat a large skillet on medium-high heat and add the shrimp. No need of oil as the marinade is plenty liquidy. Sear the shrimp one on side for 2 minutes. Flip and sear another minute or until just cooked.
  5. Evenly divide the romaine over 2 large plates or dinner bowls. Layer with rice, corn and beans, shrimp, avocado and tomatoes. Place chipotle shrimp over the top.
  6. Garnish with lime and a squeeze of lime juice.