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Chipotle Shrimp Power Bowl
- 2 tsp chipotle paste
- 1/2 tsp honey
- 1 lime, zested and juiced (plus extra lime for serving)
- 1 tsp olive oil
- 5-7 oz ASC labeled raw shrimp, peeled (defrosted if frozen)
For the shrimp
- 1 cup cooked brown or wild rice (pre-cooked packet rice works well)
- 4 green onions, or scallions, finely sliced
- 8 oz kidney beans, drained and rinsed
- 1 can corn, drained
- 1 avocado, sliced
- 2 large tomatoes, finely chopped
- 2 tbsp greek yogurt
- 1/2 tsp paprika
- Cress or micro herbs
For the pickled onions
Quick
Instructions / Directions
This colorful, nutritious bowl is easy to adapt with your favorite salad ingredients. Here’s our go-to version.
- Pickle the onions: Combine the red onion, vinegar, sugar, and a pinch of salt. Cover and leave to pickle for at least 1 hour or overnight.
- Prepare the shrimp: Mix the chipotle paste, honey, lime zest and juice, and olive oil. Coat the shrimp in this mixture. Sauté in a hot pan for about 4 minutes, until pink and opaque. Set aside to cool.
- Build the base: In a bowl, mix most of the spring onions and the kidney beans into the rice. Season lightly and divide between two serving bowls.
- Assemble: Top each bowl with pickled onions, shrimp, corn, avocado slices, remaining spring onions, and chopped tomatoes.
- Finish: Add a spoonful of Greek yogurt, sprinkle with paprika, and garnish with lime wedges and cress or micro herbs.