Chipotle Lime Shrimp Bowls

$To make the Chipotle Lime Shrimp Bowls, gather these ingredients: - 1 lb large shrimp, peeled and deveined - 2 tablespoons chipotle chili powder - 1 tablespoon smoked paprika - 2 tablespoons olive oil - 2 limes (one for juice, one sliced for garnish) - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup corn (fresh or frozen) - 1 red bell pepper, diced - 1 avocado, diced - Fresh cilantro, for garnish You can add these toppings to make your bowl even better: - Feta cheese - Sliced jalapeños Each serving of Chipotle Lime Shrimp Bowls offers a balanced meal. Here is a rough breakdown: - Calories: Approximately 450 - Protein: 30g - Carbohydrates: 45g - Dietary Fiber: 8g - Fats: 15g This meal is rich in protein and fiber. It is a great choice for a healthy diet. You can adjust the toppings based on your needs. For a lighter version, skip the cheese. Enjoy the vibrant flavors and fresh ingredients! {{ingredient_image_1}} First, take a bowl and put the shrimp inside. Add 2 tablespoons of chipotle chili powder and 1 tablespoon of smoked paprika. Then, pour in 2 tablespoons of olive oil and the juice of 1 lime. Add 1 teaspoon of garlic powder, salt, and pepper to taste. Mix everything well to coat the shrimp. Let it sit for about 15 minutes. This step adds great flavor. Next, grab a medium pot. Bring 2 cups of vegetable broth to a boil. After that, add 1 cup of rinsed quinoa. Cover the pot and lower the heat. Let it simmer for about 15 minutes until fluffy. When done, take it off the heat and let it sit for 5 more minutes. Fluff the quinoa with a fork. This makes a tasty base for your bowl. Now, heat a skillet over medium heat. Add a bit of olive oil to the pan. Once hot, toss in 1 diced red bell pepper and 1 cup of corn. Sauté for about 5 to 7 minutes until the peppers are soft. Lightly season with salt and pepper. These veggies add color and crunch. In another skillet, heat a little olive oil on medium-high. When it’s sizzling, add the marinated shrimp. Cook for about 2 to 3 minutes on each side. They should turn pink and opaque. This step gives you juicy shrimp packed with flavor. To put it all together, take a bowl and start with a layer of quinoa. Next, add the sautéed corn and bell peppers. After that, place the cooked shrimp on top. Finish with diced avocado, fresh cilantro, and lime slices for garnish. This creates a beautiful and tasty dish. When you cook, use fresh ingredients for the best taste. I recommend buying shrimp that is wild-caught. This shrimp often has better flavor than farmed shrimp. Visit your local seafood market or grocery store. Check for shrimp that is firm and smells fresh. For spices, look for chipotle chili powder and smoked paprika in the spice aisle. These add depth to your dish. Fresh herbs can elevate your meal. Buy cilantro close to cooking time for the best flavor. This dish shines with bold flavors. The chipotle chili powder gives a smoky heat. Pair it with lime juice for a bright kick. The sweetness of corn and the crunch of red bell pepper balance the spice. Adding avocado brings creaminess, which makes each bite delightful. For an extra zing, try feta cheese or sliced jalapeños. These toppings add layers of flavor and texture. Keep experimenting with ingredients. Your taste buds will thank you! Meal prepping helps save time during the week. Prepare the quinoa and veggies in advance. Store them in separate containers in the fridge. You can marinate the shrimp a day ahead. This lets the flavors soak in. When ready to eat, just cook the shrimp and assemble your bowl. You can also make extra bowls for lunch. This dish keeps well, so it’s perfect for meal prep. Enjoy a fresh, tasty meal anytime! Pro Tips Marinate for Flavor: Allow the shrimp to marinate for at least 30 minutes if time permits. This will enhance the flavors and make the shrimp even more delicious. Perfectly Cooked Quinoa: To ensure fluffy quinoa, remember to let it sit covered for 5 minutes after cooking. Fluffing with a fork will separate the grains nicely. Customize Your Heat: If you prefer a milder dish, reduce the amount of chipotle chili powder. Alternatively, add sliced jalapeños for an extra kick. Fresh Toppings: Always use fresh cilantro and lime juice for garnish just before serving. This keeps the flavors bright and vibrant in your dish. {{image_2}} You can swap shrimp for other proteins. Chicken works great in this dish. Use the same marinade for chicken. If you like fish, try tilapia or mahi-mahi. Tofu is a fun choice for a plant-based option. Just make sure to press it first to remove extra water. For a vegetarian bowl, skip the shrimp. Add more veggies instead. You could use black beans or chickpeas for protein. Both add a nice texture and flavor. Roasted sweet potatoes also pair well. They give a sweet touch to the dish. Want more heat? Add diced jalapeños when cooking the shrimp. You can also mix in some hot sauce to the marinade. If you crave a smoky flavor, use smoked chipotle sauce instead of chili powder. This will really boost the heat and flavor. To store leftovers, place them in an airtight container. Make sure to cool the bowls first. You can keep them in the fridge for up to three days. Label the container with the date. This way, you won't forget when you made them. If you want to freeze the shrimp bowls, it’s easy! First, let the bowls cool completely. Then, divide the ingredients into freezer-safe bags. Remove as much air as possible before sealing. You can freeze them for up to three months. Just remember, fresh toppings like avocado do not freeze well. To reheat, you have a few options. The microwave works well for quick meals. Heat in short bursts of 30 seconds, stirring in between. If you prefer the oven, preheat it to 350°F and cover the bowls with foil. Bake for about 15-20 minutes or until heated through. Always check the shrimp, as it should be hot but not overcooked. You can serve these bowls with many tasty sides. Here are some ideas: - Black beans for protein. - Fresh salsa for extra flavor. - Tortilla chips for crunch. - A side salad with lime dressing. - Cilantro-lime rice for a filling option. These sides add variety and make a fun meal. Mix and match to find your favorite combo! Yes, you can prep parts of this dish ahead. Here’s how: - Marinate the shrimp a few hours before cooking. - Cook the quinoa earlier and store it in the fridge. - Sauté the veggies and chill them for later use. Assemble your bowls right before serving. This keeps everything fresh and tasty! You can easily change the heat in your Chipotle Lime Shrimp Bowls. Here are some tips: - Add less chipotle chili powder for milder spice. - Use smoked paprika for flavor without heat. - For more heat, add chopped jalapeños as a topping. - Serve with lime wedges to balance the spice. Adjust these elements to fit your taste! This blog post covered how to make tasty Chipotle Lime Shrimp Bowls. We discussed the essential ingredients, cooking steps, and helpful tips. You learned about ingredient choices and variations, like vegetarian options and spicy twists. I also shared how to store your leftovers and answered common questions. Remember, cooking should be fun and easy. Try these bowls for a healthy meal! Enjoy mixing flavors and make it your own.$

A flavorful bowl featuring marinated shrimp, quinoa, and fresh vegetables with a zesty lime twist.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

1 lb large shrimp, peeled and deveined
2 tablespoons chipotle chili powder
1 tablespoon smoked paprika
2 tablespoons olive oil
2 limes one for juice, one sliced for garnish
1 teaspoon garlic powder
to taste salt and pepper
1 cup quinoa, rinsed
2 cups vegetable broth
1 cup corn (fresh or frozen)
1 red bell pepper diced
1 avocado diced
Fresh cilantro, for garnish
Optional toppings: feta cheese, sliced jalapeños

Instructions

In a bowl, combine the shrimp with chipotle chili powder, smoked paprika, olive oil, garlic powder, lime juice, salt, and pepper. Mix well to coat and let sit for about 15 minutes.
In a medium pot, bring the vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce heat to low. Simmer for about 15 minutes until the quinoa is fluffy. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
In a skillet over medium heat, add a touch of olive oil. Once hot, add the diced red bell pepper and corn. Sauté for about 5-7 minutes until the peppers are tender. Season lightly with salt and pepper.
In another skillet, heat a bit of olive oil over medium-high heat. Once sizzling, add the marinated shrimp and cook for about 2-3 minutes per side until they are pink and opaque.
In each bowl, start with a base of quinoa, then top with sautéed corn and bell peppers, followed by the cooked shrimp. Finish off with diced avocado and garnish with fresh cilantro and lime slices.

Notes

Serve in deep bowls, layering ingredients for a vibrant appearance, and drizzle with additional lime juice or sprinkle with feta for added flavor.

Keyword chipotle, healthy, lime, quinoa, shrimp