Chipotle Shrimp Taco Bowls
In a medium bowl, combine onion, jalapeño, corn, cilantro, and lime juice; season with salt.
Ingredients :
- 1/4 cup 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
- Cilantro-Lime Rice
- 1 Tbsp. unsalted butter
- 1 cup basmati rice, rinsed
- 1/2 tsp. kosher salt
- Juice of 2 limes, divided
- 1 Tbsp. finely chopped fresh cilantro
- Corn Salad
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded, finely chopped
- 1 1/2 cups fresh or frozen corn, thawed
- 2 Tbsp. finely chopped fresh cilantro
- Juice of 1/2 lime
- Kosher salt
- Assembly
- 1 can black beans, warmed
- 1 avocado, sliced
- Crumbled feta, pico de gallo, sour cream, and lime wedges, for serving
Directions :
- 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.
