Chipotle Shrimp Salad Bowls Recipes
CHIPOTLE LIME SHRIMP BOWLS
Quick, easy, and totally flavorful, these chipotle lime shrimp bowls with brown rice, black beans, tomatoes and avocado have just the right level of adobo spice with a touch of honey to sweeten up meal prep for any lunch or dinner.
Provided by Heidi
Categories Main Course
Time 25m
Number Of Ingredients 18
Steps:
- Place the shrimp in a bowl or gallon freezer bag, and add 2 tablespoons of the oil, lime juice, chipotle peppers, adobe sauce, garlic, honey, salt, cumin, and pepper. Massage the ingredients into the shrimp and let the shrimp rest on the counter for 15 minutes.
- Heat a large skillet over medium-high heat. Add the remaining oil to the pan and swirl to coat. Spread the shrimp across the pan and discard any remaining marinade. Add the shrimp to the pan and cook for 1-2 minutes on each side or until they've turned lightly pink on the outside and the insides are turning white.
- Assemble the bowls with the rice, black beans, veggies and sprinkle with cilantro. Drizzle with more adobo sauce and a squeeze of lime if desired.
Nutrition Facts : Calories 656 kcal, Carbohydrate 80 g, Protein 37 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 286 mg, Sodium 1900 mg, Fiber 16 g, Sugar 6 g, ServingSize 1 serving
CHIPOTLE SHRIMP AND ARUGULA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the salad: Whisk the oil, white balsamic vinegar, salt and pepper in a large bowl. Add the arugula, radishes and pumpkin seeds. Toss to blend. Arrange the salad on a serving platter.
- For the shrimp: Place the arrowroot in a small bowl. Gradually add the cider vinegar, stirring until the arrowroot dissolves. Mix in the jam, chipotle chile, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
- In a large nonstick skillet, heat the oil over medium-high heat for 1 minute. Add the shrimp. Sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss until almost cooked through, 2 to 3 minutes. Add the jam mixture to the skillet. Cook until the mixture is very thick and bubbling, stirring often, 1 to 2 minutes. Toss the shrimp until thickly coated with the glaze. Spoon the shrimp over the salad and serve.
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
SPICY CHIPOTLE SHRIMP SALAD
This dish is perfect summer fare...quick to cook, lots of flavor and a meal in its self. From Cooking Light July 2010.
Provided by gailanng
Categories Southwestern U.S.
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.
- Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.
Nutrition Facts : Calories 173.2, Fat 5.5, SaturatedFat 0.8, Cholesterol 217.7, Sodium 1051.2, Carbohydrate 6, Fiber 0.6, Sugar 1.4, Protein 23.9
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