Go Back
To make a great chipotle lime shrimp bowl, you need fresh shrimp. I recommend using large shrimp, about 1 pound. They cook quickly and stay juicy. You also need chipotle in adobo sauce. This adds a smoky, spicy flavor. Olive oil helps to keep the shrimp moist while cooking.

Chipotle Lime Shrimp Bowl

Savor the bold flavors of a Chipotle Lime Shrimp Bowl with this quick and easy recipe! Perfect for a healthy meal, this dish combines fresh shrimp, chipotle sauce, and wholesome ingredients like quinoa, corn, and avocado. Get step-by-step instructions, variations to customize your bowl, and tips on meal prep and storage. Ready to elevate your dinner? Click to explore the full recipe and enjoy a flavorful, nutritious meal tonight!
Print Recipe Pin Recipe

Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons chipotle in adobo sauce, minced

2 tablespoons olive oil

Juice of 2 limes

1 teaspoon garlic powder

1 teaspoon paprika

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup corn kernels, fresh or frozen

1 red bell pepper, diced

1 avocado, sliced

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

Lime wedges for serving

Instructions
 

In a medium bowl, combine the shrimp with olive oil, minced chipotle in adobo, lime juice, garlic powder, paprika, salt, and pepper. Toss to coat the shrimp evenly and let it marinate for at least 15 minutes.

    While the shrimp is marinating, cook the quinoa. In a saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

      In a large skillet over medium-high heat, add the marinated shrimp. Cook for 2-3 minutes on each side until the shrimp turn pink and are cooked through. Remove from heat.

        In the same skillet, add the diced red bell pepper and corn. Sauté for 2-3 minutes until the bell pepper is tender but still crisp.

          Assemble your bowls by starting with a base of quinoa. Top with the sautéed corn and bell pepper mixture, followed by the chipotle shrimp.

            Garnish with sliced avocado and fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

                - Optional Presentation Tips: Serve the bowls in deep plates or wide bowls, arranging the shrimp aesthetically on top of the quinoa, and drizzle an additional lime slice for color.