Chipotle Shrimp Taco Bowls

• 分量: 4 servings
• 調理時間: 20 minutes
• 総時間: 1 hour 15 minutes

材料

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

手順

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

栄養

• カロリー: 599
• 脂肪総量: 18 g
• 飽和脂肪: 5 g
• トランス脂肪: 0 g
• コレステロール: 199 mg
• ナトリウム: 1047 mg
• 炭水化物総量: 65 g
• 食物繊維: 14 g
• 糖質総量: 6 g
• タンパク質: 37 g