Satisfy Your Cravings with These Flavorful Chipotle Lime Shrimp Bowls

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Are you tired of the same boring meal every night? If you’re looking for a quick and easy way to spice up your mealtime, look no further than this chipotle lime shrimp bowls recipe. This dish is bursting with flavor, featuring succulent shrimp coated in a smoky and spicy adobo sauce, paired with a tangy and refreshing lime yogurt sauce, and served with quinoa, avocado, and bell peppers.

Not only is this recipe delicious, but it’s also healthy and easy to make. With just a few simple ingredients, you can have a nutritious and satisfying meal on the table in no time. Whether you’re a busy parent looking for a quick dinner solution or a foodie looking for a flavorful new recipe, the chipotle lime shrimp bowls recipe is sure to impress.

So, what are you waiting for? Try out it today and discover a new favorite meal. With its bold flavors and easy preparation, this dish is the perfect way to switch up your mealtime routine and impress your friends and family. Get ready to savor the smoky, spicy, and tangy flavors of this delectable chipotle lime shrimp bowls recipe!

Why This Chipotle Lime Shrimp Bowls Stand Out

This chipotle lime shrimp bowls recipe stands out from the rest because of the unique combination of flavors and textures. The smoky and spicy notes of the chipotle pepper pair perfectly with the tangy and refreshing lime yogurt sauce. The quinoa provides a nutty and chewy texture that is complemented by the juicy and succulent shrimp. The fresh and colorful bell pepper and avocado add a crunch and creaminess to the dish, while the cilantro adds a burst of herbaceousness.

What Makes This Recipe Better than Others

This recipe is not only delicious, but it is also a healthier alternative to other shrimp bowl recipes. By using Greek yogurt and mayonnaise as a base for the sauce, we cut down on calories and fat while still maintaining the creaminess and tanginess. Additionally, quinoa is a great source of protein and fiber, making it a nutritious substitute for rice or noodles. We also use jumbo shrimp, which have a firmer texture and more flavor than smaller shrimp. Finally, this recipe is easy to make and can be prepared in under 30 minutes.

How to Make Chipotle Lime Shrimp Bowls

Before we dive into the recipe, let’s take a quick look at what ingredients we’ll need for this dish. Here’s what you’ll need:

Chipotle Lime Shrimp Bowls

Course: Main Course

Cuisine: Mexican

Keyword: shrimp

Prep Time:20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Servings: 4



For the shrimp:

  • 1 pound large shrimp , deveined and peeled
  • 3 tablespoons canola oil , divided
  • 3 tablespoons fresh lime juice , divided (about 1-2 medium limes)
  • 1 to 2 chipotle peppers in adobo sauce , finely minced (about 1 tablespoon)
  • 1 teaspoon adobo sauce (the liquid from the can of peppers)
  • 2 cloves garlic , pressed
  • 2 teaspoons honey
  • ¾ teaspoons ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper

For the bowls:

  • 4 cups cooked brown 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
  • ¼ cup red onion , chopped
  • Fresh cilantro
  • Lime wedges


  • Place the shrimp in a bowl or gallon freezer bag, and add 2 tablespoons of the oil, lime juice, chipotle peppers, adobo 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, and veggies and sprinkle with cilantro. Drizzle with more adobo sauce and a squeeze of lime if desired.


  • These fresh and healthy bowls can be mixed and matched with other Mexican-inspired veggie ingredients as desired such as corn, jicama, or bell peppers.


Calories: 656kcal | Carbohydrates: 80g | Protein: 37g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 286mg | Sodium: 1900mg | Potassium: 1072mg | Fiber: 16g | Sugar: 6g | Vitamin A: 797IU | Vitamin C: 37mg | Calcium: 254mg | Iron: 7mg

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About the Author: Vicky Lau

Chef Owner at Tate Dining Room, Butler Luxury Caterer, Poem Patisseri

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