Chipotle Shrimp Taco Bowls

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 1 hour 15 minutes

Ingrédients

1/4 c. adobo sauce from canned chipotle chiles

2 tsp. honey

1 1/2 tsp. kosher salt

1 tsp. ground cumin

1 lb. shrimp, peeled, deveined

1 tbsp. extra-virgin olive oil

1 tbsp. unsalted butter

1 c. basmati rice, rinsed

1/2 tsp. kosher salt

Juice of 2 limes, divided

1 tbsp. finely chopped fresh cilantro

1/4 red onion, finely chopped

1 jalapeño, seeded, finely chopped

1 1/2 c. fresh or frozen corn, thawed

2 tbsp. finely chopped fresh cilantro

Juice of 1/2 lime

Kosher salt

1 (15-oz.) can black beans, warmed

1 avocado, sliced

Crumbled feta, pico de gallo, sour cream, and lime wedges, for serving

Instructions

Chipotle Shrimp

In a medium bowl, combine adobo sauce, honey, salt, and cumin. Add shrimp and toss to coat. Let marinate at room temperature 20 minutes.

In a medium skillet over medium-high heat, heat oil. Add shrimp and cook, turning halfway through, until opaque and cooked through, 3 to 4 minutes. Transfer to a plate and keep warm.

Cilantro-Lime Rice

In a medium pot over medium heat, melt butter. Add rice, salt, and juice of 1 lime. Cook, stirring, until coated, about 1 minute. Add 2 cups water and bring to a boil. Reduce heat to low, cover, and cook, undisturbed, until rice is tender, about 15 minutes. Remove pot from heat (keep lid on) and let steam 10 minutes.

Uncover and fluff rice with a fork. Stir in cilantro and remaining lime juice.

Corn Salad

Assembly

Nutrition

• Calories: 599
• Lipides Totaux: 18 g
• Lipides Saturés: 5 g
• Acides Gras Trans: 0 g
• Cholestérol: 199 mg
• Sodium: 1047 mg
• Glucides Totaux: 65 g
• Fibres Diététiques: 14 g
• Sucres Totaux: 6 g
• Protéines: 37 g