Chipotle Shrimp Burrito Bowl

Submitted by gailanng

"Take into consideration extra time to marinate."

 

• Ready In: 40mins
• Ingredients: 20
• Serves: 4

ingredients

• Cilantro-Lime Rice

• 2 cups cooked rice
• 2 tablespoons cilantro leaves, chopped
• 1 lime, juiced

• Chipotle Marinade

• 4 canned chipotle chiles in adobo
• 1 tablespoon adobo sauce
• 1 garlic clove
• 1 tablespoon honey
• 2 tablespoons olive oil
• 1⁄2 tablespoon brown sugar

• Avocado Crema

• 1⁄4 cup Greek yogurt
• 1 avocado
• 1⁄2 cup salsa verde or 1/2 cup salsa
• 1 lime, juiced
• 1 garlic clove
• salt and pepper (to taste)

• Shrimp Burrito Bowl

• 1 lb raw shrimp, peeled and deveined tails removed
• 2 bell peppers, sliced into thin strips
• 1 cup corn (defrosted, drained and warmed)
• 1⁄2 red onion, finely minced
• 2 tablespoons olive oil (divided)

directions

1. Chipotle Shrimp:

2. Combine all of the chipotle marinade ingredients in a food processor.  Puree until smooth.
3. Place the shrimp and the marinade into a ziploc baggie.  Marinate in the refrigerator until ready to grill, up to 4 hours.

4. Avocado Crema:

5. Combine all of the ingredients in a food processor puree just until smooth. Refrigerate until ready to use.

6. Cilantro-Lime Rice:

7. To the cooked rice add the lime juice and cilantro.  Fold gently to combine; set aside.

8. Chipotle Shrimp Bowl:

9. Heat a grill pan or skillet over medium heat.  Once hot, add 1 tablespoon of olive oil;  grill the veggies until crisp tender.  Remove the peppers from the heat; set aside.
10. Add additional 1 tablespoon of olive oil to the grill pan.  Season shrimp with salt.  Once the oil is hot, add the shrimp and cook for 3 minutes on each side, or until no longer pink inside.  Remove from heat; set aside.
11. Build your bowl with the cilantro-lime rice on the bottom.  Top with corn, red onion, peppers and shrimp.  Drizzle with avocado crema.