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Makinze Gore

Chipotle Shrimp Taco Bowls

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Ingredients Method

Ingredients
  

Chipotle Shrimp:
  • 1/4 cup adobo sauce from canned chipotle chiles
  • 2 tsp honey
  • 1 1/2 tsp kosher salt
  • 1 tsp ground cumin
  • 1 lb shrimp, peeled, deveined
  • 1 tbsp extra-virgin olive oil
Cilantro lime rice:
  • 1 tbsp unsalted butter
  • 1 cup basmati rice, rinsed
  • 1/2 tsp kosher salt
  • Juice of 2 limes, divided
  • 1 tbsp finely chopped fresh cilantro
Corn Salad:
  • 1/4 red onion, finely chopped
  • 1 jalapeño, seeded, finely chopped
  • 1 1/2 cups  fresh or frozen corn, thawed
  • 2 tbsp finely chopped fresh cilantro
  • Juice of 1/2 lime
  • Kosher salt
Assembly:
  • 1 (15-oz.) can black beans, warmed
  • 1 avocado, sliced
  • Crumbled feta, pico de gallo, sour cream, and lime wedges, for serving

Method
 

Chipotle Shrimp:
  1. In a medium bowl, combine adobo sauce, honey, salt, and cumin. Add shrimp and toss to coat. Let marinate at room temperature 20 minutes. 
  2. In a medium skillet over medium-high heat, heat oil. Add shrimp and cook, turning halfway through, until opaque and cooked through, 3 to 4 minutes. Transfer to a plate and keep warm.
Cilantro Lime Rice:
  1. In a medium pot over medium heat, melt butter. Add rice, salt, and juice of 1 lime. Cook, stirring, until coated, about 1 minute. Add 2 cups water and bring to a boil. Reduce heat to low, cover, and cook, undisturbed, until rice is tender, about 15 minutes. Remove pot from heat (keep lid on) and let steam 10 minutes.
  2. Uncover and fluff rice with a fork. Stir in cilantro and remaining lime juice.
Corn salad:
  1. In a medium bowl, combine onion, jalapeño, corn, cilantro, and lime juice; season with salt.
Assembly:
  1. Divide rice among bowls. Add shrimp, corn salad, beans, and avocado. Top with feta, pico de gallo, and sour cream. Serve with lime wedges alongside.