How to Make Your Own Chipotle Shrimp Bowl
Let’s be real, doing anything postpartum is sacred. Lately, I have found myself showing so much gratitude for the simple things like showers and eating good meals. Nourishing my body with good nutritious food isn’t an option as a breastfeeding mom. I am still eating for two and I love to eat well. The problems I’ve been experiencing though is food boredom and carving out time to cook and prepare. I really enjoy cooking. So, it’s been a little frustrating that I have been scarfing down peanut butter and banana sandwiches for dinner. Browsing through my cookbook collection as well as Pinterest, inspired me to create some easy food bowls like this chipotle shrimp bowl to stimulate my palette and sustain my body. Here’s the recipe
WHAT YOU’LL NEED
For the Shrimp
1 pound large shrimp deveined and peeled
3 tablespoons olive oil divided
3 tablespoons fresh lime juice about 1-2 medium limes, divided
1 to 2 chipotle peppers in adobo sauce finely minced, about 1 tablespoons
1 teaspoon adobo sauce the liquid from the can of peppers
2 cloves garlic pressed
2 teaspoons honey
3/4 teaspoons ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
4 cups cooked brown rice ( I actually used yellow rice)
1 15.5 ounce can black beans drained and warmed
2 cups cherry tomatoes sliced
1 large avocado pitted and chopped
4 green onions chopped
1/4 cup red onion chopped
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.
This Chipotle Shrimp Bowl was an unbelievably easy and quick meal. It was full of flavor with the perfect balance of sweet and spicy. The best thing about this dish is how healthy it is. It is clean and has the right amount of protein and vegetables that are needed for breastfeeding. It will be added to the weekly rotation with a change of vegetables here and there. I think some corn and peppers will be great for a Mexican inspired bowl.