Time: 30 minutes?
SHRIMP
- 1 lb. jumbo shrimp (approximately 24 shrimp) deveined and peeled
- 2 tablespoons, plus 2 teaspoons olive oil divided
- 3 tablespoons fresh lime juice about 1 medium lime
- 1-2 chipotle peppers in adobo sauce finely minced (about 1/-2-1 tablespoon)
- 1 teaspoon adobo sauce liquid from can of peppers
- 2 garlic cloves minced
- 2 teaspoons honey
- 3/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
BOWLS
- 4 cups cooked rice white, brown or cauliflower
- 1 15 oz. can can black beans rinsed, drained and warmed
- 1-2 fresh tomatoes diced or 1 cup halved cherry tomatoes
- 1-2 large avocados thinly sliced
- Fresh sweet corn from 2 cobs
- 4 green onions thinly sliced
- 1-2 tablespoons finely minced fresh cilantro
- Lime wedges for serving
DRESSING
- 1/2 Recipe Cilantro Lime Dressing (or sour cream/Greek yogurt – something creamy)
- Stir together 2 tablespoons of oil and all remaining “Shrimp” ingredients in a freezer size plastic bag or an airtight container. Add shrimp, seal tightly and turn to coat. Let the shrimp rest on the counter for 15 minutes.
- Heat a large stainless steel pan over medium-high heat. Add the remaining 2 teaspoons of olive oil to the pan and swirl to coat.
- Add shrimp in a single layer and discard any remaining marinade. Let shrimp cook for 2 minutes then then turn over and cook an additional 1 minute or until they’re pink. Increase the heat to high for 30-60 seconds to slightly reduce any liquids. Remove shrimp from the pan when they’re finished cooking.
- Divide rice between 4 bowls and top with shrimp and other desired Burrito Bowl ingredients. Drizzle with Cilantro Lime Dressing. Shrimp can also be served on top of a salad or in wraps.
Carlsbad Cravings