Chipotle Shrimp Rice Bowls

Chipotle shrimp is smokey, spicy, and so flavorful! It’s so easy to prepare and pairs perfectly with cilantro lime rice. The best part is everyone can build their own bowl with their favorite toppings – you can add some beans, guac, sour cream, or even pico de gallo on top!

THE CHIPOTLE SHIRMP

The marinade for this shrimp is everything! The smokiness from the chipotle is an incredible flavor that compliments the sweetness of the corn so well. To start off, you’ll need some:

• SHRIMP: Large is the perfect size! If you go larger, you can cut the shrimp into smaller pieces to enjoy the taco easier. Make sure the tail, shell, and vein are all removed and pat the shrimp dry really well.
• OLIVE OIL: Make sure to use a lighter olive oil since it has a higher smoking point and more mild flavor than extra virgin olive oil.
• CHIPOTLE PEPPERS IN ADOBO SAUCE: If you’re not familiar with this ingredient, it’s typically found in the international hispanic section of most large supermarkets. It comes in a can (sometimes jar) that contains both chipotle peppers and adobo sauce. In this recipe, we ONLY use the adobo sauce, NOT the peppers. The chipotle peppers are very spicy and have to be thrown into a food processor or chopped very well to be used in a marinade.
• FRESH GARLIC: Fresh is always better than the powder!
• SPICES: Chili powder, cumin, salt, oregano, coriander, and black pepper.

Make sure the shrimp is deveined, tail off, and peeled. Add to a bowl with the olive oil, adobo chipotle paste, garlic, and all the spices. Mix together so everything is evenly marinated.

Now get a skillet or pan really hot. Add a drizzle of olive oil. Then add the shrimp and cook for about 6 to 7 minutes when the shrimp is no longer pink and has a beautiful sear. That’s it!

THE CILANTRO LIME RICE

If you’re a big Chipotle fan, you’re definitely familiar with their cilantro lime rice. They have a regular white rice option as well as a brown rice version that are both equally delicious! It’s one of my favorite things about the restaurant so now you can make it at home and even better.

To make it better, we’re first going to toast the basmati rice in a mixture of butter and olive oil. Both butter and olive oil have a beautiful rich flavor that really takes this to the next level. Also, when you toast the rice, it adds a nice nutty flavor.

I like to use long grain basmati rice that’s parboiled but regular basmati rice or jasmine rice will work too if that’s what you prefer.

And finally, my favorite part that makes this perfect, FRESH GARLIC! In my opinion, no dish (or at least 90% of dishes) is complete without garlic. It makes everything better.

HOW TO MAKE THE RICE

A lot of people find making rice to be quiet tricky but trust me, if you follow these steps carefully, you’ll nail it each time.

1. Rinse your rice very well. I find rinsing to work a lot better and more quick compared to just soaking it in water. Just place the rice in a fine-sieve strainer and run it under water while stirring it around until the water run clears – about 2 minutes.
2. After rinsing it, heat a pot over medium heat and add the olive oil first and then the butter, minced garlic, and rinsed rice. Toast the rice with the garlic for 2 to 3 minutes.
3. Then add the hot water, salt, and the bay leaf and turn up the heat to bring the water to a boil. Once it comes to a boil, drop the heat to low and cover. Simmer for 12 to 14 minutes.
4. After 12 to 14 minutes, turn off the heat and let it sit covered for 10 minutes to cook all the way through.
5. Uncover and fluff it up with a fork and now you have the perfect rice.

Once the rice is cooked and fluffed, add lime juice, lemon juice, and cilantro. Mix together and that’s it!

TIPS & NOTES

• Did you know the stems of cilantro are just as flavorful as the leaves? Just chop them up finely along with the leaves to add to this rice.
• If you are used to cooking jasmine rice, use that instead of basmati. Just adjust the water ratio as needed.
• This recipe uses less water than a lot of recipes call for. I find that when I use more water than this, the rice gets mushy and not as fluffy as I’d like it. Steaming the rice at the end with the heat off helps to continue cooking it without any more water.

CREATING THE BOWL

To assemble the bowl, start by adding the rice, then the shrimp, and finally toppings. Here is a list of different toppings you can add for inspiration:

• roasted corn
• avocados or guacamole
• lettuce
• black or pinto beans
• salsa
• sour cream
• cheese
• pico de gallo

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