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- 1 lb shrimp, peeled and deveined - 2 tablespoons chipotle chili powder - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 2 tablespoons olive oil - Juice and zest of 2 limes - Salt and pepper to taste - 1 cup quinoa, rinsed - 2 cups vegetable broth (or water) - 1 cup corn (fresh or frozen) - 1 avocado, sliced - 1 cup cherry tomatoes, halved - 1 cup black beans, drained and rinsed - Fresh cilantro, chopped (for garnish) To make these Chipotle Lime Shrimp Bowls, you need fresh shrimp and a mix of spices for the marinade. The chipotle chili powder gives the shrimp a nice kick. Garlic powder and cumin add rich flavor. Using lime juice and zest brightens the dish. For the bowl, quinoa serves as a hearty base. You can use vegetable broth for extra flavor. Corn, avocado, cherry tomatoes, and black beans add texture and color. Finally, fresh cilantro gives a nice touch. Gather these ingredients before you start cooking. This way, you can enjoy a smooth cooking process. {{ingredient_image_2}} First, grab a mixing bowl. Combine 1 pound of peeled and deveined shrimp with 2 tablespoons of chipotle chili powder, 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, and 2 tablespoons of olive oil. Add the juice and zest of 2 limes. Don’t forget a pinch of salt and pepper. Mix it all well to coat the shrimp evenly. Let this sit for at least 20 minutes. This step helps the flavors blend. Next, take a medium saucepan. Pour in 2 cups of vegetable broth or water and bring it to a boil. Once boiling, add 1 cup of rinsed quinoa. Stir to mix and lower the heat to a gentle simmer. Cover the pot and let it cook for about 15 minutes. After that, remove it from heat but keep it covered for another 5 minutes. This makes the quinoa light and fluffy. Now, heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer. Cook them for about 2-3 minutes on each side. You will know they are done when they turn pink and opaque. Avoid overcrowding the pan to keep them from steaming. Once cooked, take them off the heat. For the assembly, start with a generous scoop of fluffy quinoa at the bottom of each bowl. Layer the cooked shrimp on top. Then, add a colorful mix of corn, sliced avocado, halved cherry tomatoes, and black beans. This will make your bowls look vibrant and inviting. Finally, sprinkle freshly chopped cilantro over the top for a pop of flavor. For an extra zesty kick, squeeze some lime juice before serving. To present your bowls, use deep, wide bowls. Arrange the ingredients in neat sections for a colorful display. Adding a lime wedge on each plate allows guests to add a fresh squeeze of lime as they wish. - Avoid overcrowding the skillet: When you cook shrimp, keep them in a single layer. If you add too many at once, they will steam instead of sear. This can lead to a rubbery texture that nobody wants. - Recommended cooking time for best texture: Cook the shrimp for about 2-3 minutes on each side. They should turn pink and opaque when done. This short cooking time keeps them tender and juicy. - Ensuring quinoa is fluffy: Rinse the quinoa before cooking. This removes bitter saponins and helps it cook evenly. After cooking, let it sit covered for 5 minutes. This step allows it to steam and get fluffy. - Variations for broth or seasoning options: You can use vegetable broth for more flavor, but water works too. Try adding spices like garlic powder or onion powder to the broth for an extra kick. - Suggestions for additional spices: If you want more heat, add cayenne pepper or crushed red pepper flakes. You can also sprinkle some smoked paprika for a deeper flavor. - Recommended accompaniments or sauces: Serve with a dollop of sour cream or a drizzle of a tangy lime vinaigrette. Fresh toppings like diced jalapeños or pickled red onions can also add a nice crunch and zing. Pro Tips Marinate Longer for Depth: For even more intense flavor, consider marinating the shrimp for 30 minutes to an hour. This extra time allows the spices to penetrate the shrimp more thoroughly. Perfectly Fluffy Quinoa: After cooking the quinoa, fluff it with a fork before serving. This helps separate the grains and enhances the texture, making it light and airy. Fresh Ingredients Matter: Use fresh lime juice and zest for the best flavor. Bottled lime juice can lack the brightness and freshness that really elevates the dish. Customize Your Bowl: Feel free to add or substitute other vegetables in your bowls, such as bell peppers or spinach, to personalize your meal and increase nutrient variety. {{image_4}} Want to switch things up? You can easily swap shrimp for chicken or tofu. Chicken thighs work well; they stay juicy and tender when cooked. Just marinate them like you do the shrimp. For a plant-based option, try firm tofu. Press it to remove extra water, then cut it into cubes and marinate it. If you're a seafood lover, consider using scallops or fish. Scallops cook quickly and offer a sweet flavor. Fish like tilapia or salmon can also bring a tasty twist. Just adjust the cooking time, as seafood can cook faster than shrimp. Looking for a meatless meal? You can make a delicious bowl without any animal products. Start with the quinoa, then load up on veggies. Add roasted bell peppers, zucchini, or even sautéed kale for extra nutrients. For plant-based protein, include chickpeas or lentils. They are filling and packed with flavor. You can also use a store-bought vegan meat substitute. This gives you a hearty, satisfying dish that everyone can enjoy. Quinoa is great, but you have other choices too. Brown rice is a healthy option that adds a nutty taste. Farro, a chewy grain, can give your bowl a different texture. If you want something lighter, try cauliflower rice. It adds volume without many carbs. You can also use mixed greens as a base for a fresh salad bowl. Each option brings a unique flavor and texture to your meal. Store leftovers in an airtight container. This keeps the meal fresh longer. Use glass or plastic containers that seal well. Smaller containers help if you want to portion out the food. To freeze, separate the shrimp and quinoa. This helps maintain texture. Place shrimp in a freezer bag, removing air before sealing. For quinoa, use a different bag or container. To reheat, thaw in the fridge overnight. Heat shrimp in a skillet for a few minutes. Reheat quinoa in the microwave or on the stove. The dish stays fresh for about three days in the fridge. Look for changes in color or smell as signs of spoilage. If shrimp smells off or looks slimy, discard it. Fresh quinoa should remain fluffy and dry. Always use your best judgment when checking food freshness. Yes, you can prepare the components in advance. Cook the quinoa and marinate the shrimp the day before. Store them in separate containers in the fridge. This way, you can quickly assemble the bowls when you are ready to eat. Just remember to cook the shrimp fresh for the best flavor. If you need an alternative grain, try brown rice or farro. Both add great texture and nutrition to your bowls. You can also use cauliflower rice for a low-carb option. Each of these grains brings its own unique flavor and can make your meal special. Shrimp cooks quickly. You will know they are done when they turn pink and opaque. Each shrimp should curl slightly as they cook. Avoid overcooking, as shrimp can become rubbery. Always check the color and texture for perfect results. Yes, this recipe is gluten-free. All the ingredients, including shrimp, quinoa, and veggies, are free from gluten. Always check labels on canned items like black beans to ensure they are gluten-free. This makes it a great option for anyone with gluten sensitivities. To add extra heat, mix in diced jalapeños or a splash of hot sauce. You can also increase the chipotle chili powder in the marinade. For a smoky flavor, try adding smoked paprika. Adjust the spice level to suit your taste for a bold kick! This blog post provided a simple guide to making Chipotle Lime Shrimp Bowls. You learned the key ingredients, the preparation steps, and useful tips for cooking. Remember that marinating the shrimp enhances flavor, and cooking quinoa correctly gives the dish a great texture. Whether you prefer shrimp, chicken, or plant-based options, you can create a bowl that fits your taste. Enjoy experimenting with different flavors, and don’t forget to share your creations!

Chipotle Lime Shrimp Bowls

A flavorful and vibrant bowl featuring marinated shrimp, quinoa, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb shrimp, peeled and deveined
  • 2 tablespoons chipotle chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 2 limes juice and zest
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth (or water)
  • 1 cup corn (fresh or frozen)
  • 1 avocado sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup black beans, drained and rinsed
  • to taste salt and pepper
  • to garnish fresh cilantro, chopped

Instructions
 

  • In a mixing bowl, combine the peeled and deveined shrimp with chipotle chili powder, garlic powder, ground cumin, olive oil, lime juice, lime zest, along with a pinch of salt and pepper. Mix well and let marinate for at least 20 minutes.
  • In a medium-sized saucepan, bring 2 cups of vegetable broth (or water) to a rolling boil. Add the rinsed quinoa, stir, lower the heat, cover, and cook for about 15 minutes until the quinoa is fluffy. Let sit covered for an additional 5 minutes.
  • In a large skillet over medium-high heat, add the marinated shrimp in a single layer. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove from heat.
  • To assemble, place a scoop of quinoa at the bottom of each bowl, layer with cooked shrimp, corn, sliced avocado, halved cherry tomatoes, and black beans.
  • Garnish with freshly chopped cilantro and squeeze additional lime juice over the top before serving.

Notes

Serve in deep, wide bowls for an appealing display. Adding a lime wedge enhances presentation.
Keyword bowl, chipotle, lime, quinoa, shrimp