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High Protein Chipotle Lime Shrimp Bowls - Bright, Spicy, and Satisfying

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds large shrimp, peeled and deveined (tails on or off)
  • 2 tablespoons olive oil, divided
  • 2 tablespoons lime juice (plus zest of 1 lime)
  • 1–2 tablespoons adobo sauce from canned chipotles (plus 1 minced chipotle pepper for extra heat, optional)
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 3 cups cooked rice or cauliflower rice (cilantro-lime style recommended)
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned; if canned, drain)
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 avocado, sliced
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges, for serving
  • 1/2 cup plain Greek yogurt (2% or 5%)
  • 1 tablespoon lime juice
  • 1 teaspoon honey or maple syrup
  • Pinch of salt
  • 1–2 teaspoons water to thin, as needed

Method
 

  1. Mix the marinade: In a bowl, combine 1 tablespoon olive oil, lime juice and zest, adobo sauce, minced chipotle (if using), garlic, cumin, smoked paprika, salt, and pepper.
  2. Marinate the shrimp: Pat shrimp dry. Toss with the marinade and let sit 10–20 minutes while you prep the other components. Don’t go longer than 30 minutes.
  3. Prep the base: Warm your rice or cauliflower rice. Stir in chopped cilantro, a squeeze of lime, and a pinch of salt for extra flavor.
  4. Make the drizzle: In a small bowl, whisk Greek yogurt, lime juice, honey, and salt. Thin with water until it’s spoonable.
  5. Cook the shrimp: Heat a large skillet over medium-high. Add remaining 1 tablespoon olive oil. Spread shrimp in a single layer. Sear 1–2 minutes per side until opaque and lightly charred at the edges. Avoid overcooking.
  6. Warm the add-ins: If you like, toss corn and black beans into the empty skillet for 1–2 minutes with a pinch of salt to heat through and pick up flavor.
  7. Assemble the bowls: Divide rice among bowls. Top with shrimp, black beans, corn, cherry tomatoes, red onion, avocado, and cilantro.
  8. Finish and serve: Drizzle with the yogurt-lime sauce. Add lime wedges on the side. Taste and adjust salt and lime to brighten.