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Ingredients
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Marinated Shrimp
Cilantro-Lime Rice
Black Beans
Pico de Gallo
Chipotle Crema
Toppings & Assembly
Method
Marinated Shrimp
- 1
Prepare marinade
In a medium bowl combine 2 tbs olive oil, 2 tbs fresh lime juice, 1 tbs minced chipotle peppers in adobo, 1 tbs adobo sauce (if you want more heat), 1 tsp smoked paprika, 1 tsp ground cumin, 2 cloves minced garlic, 1 tsp honey (optional), 1 tsp kosher salt and 0.5 tsp black pepper. Whisk until smooth.
- 2
Marinate shrimp
Add 1 lb peeled and deveined shrimp to the marinade and toss to coat evenly. Cover and refrigerate for 10–20 minutes while you prepare other components (do not exceed 30 minutes or acid will start to 'cook' the shrimp).
- 3
Cook shrimp
Heat a large skillet or cast-iron pan over medium-high heat until hot. Add a thin drizzle (about 1 tsp) of oil if the pan is dry. Add marinated shrimp in a single layer, leaving space between pieces. Cook 1.5–2 minutes per side (total 3–4 minutes) until opaque and just cooked through. Remove from heat and keep warm. If the marinade leaves sticky bits, scrape them into the pan and spoon over the shrimp for extra flavor.
Cilantro-Lime Rice
- 4
Rinse rice
Rinse 1.5 cups long-grain white rice under cold water until the rinse runs mostly clear to remove surface starch. Drain well.
- 5
- 6
Finish rice
Fluff rice with a fork, then stir in 2 tbs fresh lime juice, 1 tsp lime zest and 0.33 cup chopped cilantro. Taste and adjust salt or lime as desired. Keep warm until assembly.
Black Beans
- 7
Sauté aromatics
In a small saucepan or skillet, heat 1 tbs olive oil over medium heat. Add 0.25 cup finely diced yellow onion and sauté 2–3 minutes until translucent. Add 1 clove minced garlic and cook 30 seconds until fragrant.
- 8
Warm beans
Add 1 can (15 oz) drained and rinsed black beans, 0.5 tsp ground cumin and 0.25 cup water (or reserved bean liquid). Stir and bring to a gentle simmer. Cook 4–5 minutes to heat through and slightly thicken. Season with 0.5 tsp kosher salt. Mash a few beans with the back of a spoon if you prefer a creamier texture. Keep warm.
Pico de Gallo
- 9
Combine ingredients
In a bowl combine 2 diced roma tomatoes, 0.25 cup finely diced red onion, 1 finely minced jalapeño (seeded if you want milder), 0.25 cup chopped cilantro, 1 tbs fresh lime juice and 0.5 tsp kosher salt. Stir and let sit at room temperature 5–10 minutes to allow flavors to meld. Taste and adjust salt or lime as needed.
Chipotle Crema
- 10
Mix crema
In a small bowl whisk together 0.5 cup sour cream (or Greek yogurt), 1 tsp minced chipotle in adobo, 1 tbs fresh lime juice and 0.25 tsp kosher salt. Add 1 tbs cold water to thin to a drizzling consistency. Taste and adjust chipotle or salt.
Toppings & Assembly
- 11
Prepare toppings
Slice 1 avocado and prepare 2 cups shredded romaine or mixed greens. Crumble 0.33 cup cotija cheese and cut lime into 2 wedges. Chop extra cilantro if using.
- 12
Assemble bowls
Divide cilantro-lime rice among 4 bowls as the base (about 3/4–1 cup rice per bowl). Add a scoop of warm black beans next to the rice, then arrange warm chipotle-marinated shrimp (about 1/4 lb shrimp per bowl). Add a handful of shredded greens, a scoop of pico de gallo, sliced avocado and a sprinkle of cotija.
- 13
