Description
A vibrant and healthy meal combining zesty shrimp, creamy avocado, tangy chipotle-lime sauce, and fluffy cilantro lime brown rice. Packed with protein and fresh flavors, ready in 20 minutes.
Ingredients
1 lb large shrimp, peeled and deveined
1 1/2 cups cooked brown rice
1/2 cup black beans, drained and rinsed
1/2 cup diced red onion
1/2 cup diced tomato
1/2 cup chopped cilantro
1/2 cup grated carrot (optional)
1/4 cup plain Greek yogurt
1 chipotle pepper (jarred), minced (optional)
1 lime juice, juiced (about 2 tbsp)
1 1/2 tsp homemade taco spice (mix: 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt)
1 tbsp olive oil
1 tbsp lime zest
1/2 avocado, sliced
Lettuce (optional)
Lime wedges (for serving)
Instructions
1. Cook brown rice according to package instructions, stirring in lime juice and 1 tbsp chopped cilantro during the last 5 minutes.
2. In a pan, heat olive oil over medium heat. Add dice red onion and sauté 2-3 minutes until softened. Add shrimp, taco spice, and 1/2 tsp salt. Cook 3-4 minutes until pink and opaque. Set aside.
3. Whisk Greek yogurt, chipotle pepper (if using), and remaining 1 tbsp lime juice to create a sauce. Adjust seasoning to taste.
4. To assemble: divide rice into bowls. Top with shrimp, black beans, diced tomato, carrot, avocado, and a drizzle of chipotle-lime sauce. Garnish with additional cilantro and lime wedges.
Notes
Use frozen shrimp to save prep time; thaw under cold water before cooking.
Replace Greek yogurt with non-dairy yogurt for a vegan option.
Add 1/4 cup corn kernels for extra color and crunch.
Store leftovers in an airtight container in the fridge for 2-3 days.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Stir-fry and Assemble
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 170mg