Chipotle Shrimp Burrito Bowl Recipes
CHIPOTLE SHRIMP AND RICE BOWL
Shrimp with poblano peppers in chipotle adobo sauce are served atop seasoned yellow rice with corn, chopped green onions, cilantro, and lime wedges.
Provided by Knorr(R)
Categories Trusted Brands: Recipes and Tips Knorr®
Time 27m
Yield 4
Number Of Ingredients 12
Steps:
- Pat shrimp dry with paper towels and season lightly with salt.
- Preheat large skillet over medium-high heat. Add oil and heat until shimmering. Add shrimp, chopped poblano pepper and adobo sauce; cook two minutes, stirring to ensure shrimp are evenly coated with sauce. Reduce heat to medium, add garlic and cook one minute more or until shrimp are cooked through, stirring constantly. Remove from skillet and set aside.
- In same skillet, place water, contents of rice package and corn in a small saucepan. Bring to a boil, cover and reduce heat. Simmer for 7 minutes or until water has been absorbed and rice is tender. Remove from heat and stir in green onions and cilantro.
- Place rice mixture on a serving platter. Top with shrimp; serve with lime wedges.
Nutrition Facts : Calories 382.5 calories, Carbohydrate 46.5 g, Cholesterol 172.5 mg, Fat 6.5 g, Fiber 4 g, Protein 28.8 g, SaturatedFat 0.9 g, Sodium 586.6 mg, Sugar 3.1 g
CHIPOTLE SHRIMP BURRITO BOWL
Make and share this Chipotle Shrimp Burrito Bowl recipe from Food.com.
Provided by gailanng
Categories Tex Mex
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Chipotle Shrimp:.
- Combine all of the chipotle marinade ingredients in a food processor. Puree until smooth.
- Place the shrimp and the marinade into a ziploc baggie. Marinate in the refrigerator until ready to grill, up to 4 hours.
- Avocado Crema:.
- Combine all of the ingredients in a food processor puree just until smooth. Refrigerate until ready to use.
- Cilantro-Lime Rice:.
- To the cooked rice add the lime juice and cilantro. Fold gently to combine; set aside.
- Chipotle Shrimp Bowl:.
- 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.
- 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.
- Build your bowl with the cilantro-lime rice on the bottom. Top with corn, red onion, peppers and shrimp. Drizzle with avocado crema.
Nutrition Facts : Calories 504.5, Fat 23.5, SaturatedFat 3.2, Cholesterol 143.2, Sodium 881.9, Carbohydrate 55.8, Fiber 6.8, Sugar 12.6, Protein 21
CHIPOTLE & LIME PRAWN BURRITO BOWLS
Serve up a big bowl of colour with this easy prawn burrito bowl, with zingy chipotle and lime flavours. Full of nutrients, it provides four of your 5-a-day
Provided by Liberty Mendez
Categories Dinner
Time 15m
Number Of Ingredients 18
Steps:
- Mix the red onion with the vinegar, sugar and a pinch of salt. Cover and leave to pickle for at least 1 hr or overnight. To prepare the prawns, mix the chipotle paste, honey, lime zest and juice and oil together, then toss in the prawns until they're coated in the mixture.
- Put the leftover rice in a large bowl and mix with the lime zest and juice, most of the spring onions and the kidney beans. Season lightly. Spoon the mixture into two shallow bowls.
- Top the rice with the pickled red onions, spiced prawns, sweetcorn, sliced avocado, the remaining spring onions and tomatoes. Spoon the crème fraîche on top, then serve with the coriander and a sprinkling of chilli flakes, if you want it spicy. Serve the extra lime wedges on the side for squeezing over, if you like.
Nutrition Facts : Calories 564 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 18 grams sugar, Fiber 14 grams fiber, Protein 23 grams protein, Sodium 1.7 milligram of sodium
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- Make the spice mixture for the shrimp using the chipotle powder, cumin, salt, onion powder, and garlic powderPat the shrimp dry with a paper towel and season both sides with the spice mixture. Heat the oil in a large skillet over medium heat. Cook the shrimp for 2 minutes on the first side and 1-2 minutes on the second side. (They should be just cooked - you don't want them to get rubbery and overcooked)Set the shrimp aside and make your Cilantro Lime Cauliflower Rice
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- Stir together 2 tablespoons of oil and all remaining “Shrimp” ingredients in a freezer size plastic bag or an airtight container. Add shrimp, seal tightly and turn to coat. Let the shrimp rest on the counter for 15 minutes.
- Heat a large stainless steel pan over medium-high heat. Add the remaining 2 teaspoons of olive oil to the pan and swirl to coat.
- Add shrimp in a single layer and discard any remaining marinade. Let shrimp cook for 2 minutes then then turn over and cook an additional 1 minute or until they’re pink. Increase the heat to high for 30-60 seconds to slightly reduce any liquids. Remove shrimp from the pan when they’re finished cooking.
- Divide rice between 4 bowls and top with shrimp and other desired Burrito Bowl ingredients. Drizzle with Cilantro Lime Dressing. Shrimp can also be served on top of a salad or in wraps.
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