Disclaimer: I received product to help with recipe development. As always, all opinions are 100% my own. This post contains affiliate links.

Recently, OXO and Eastern Fish Company (a member of the NFI Shrimp Council) challenged a group of bloggers to find new ways to enjoy shrimp and work with it in ways that we may not have before.

To help us with this challenge, we were sent a package of OXO tools and 5 pounds of shrimp! The Eastern Fish Company is one of the world’s largest importers and marketers of shrimp, sourcing products from Canada and Alaska.

The shrimp we received was un-peeled, vein-in shrimp and is chemical-free and wild-caught.

As soon as it arrived, my mind started running with all kinds of ideas. I finally settled on these fun chipotle shrimp bowls with cilantro lime cream sauce.

Since we usually buy our shrimp deveined, I was a little wary of how great the OXO Good Grips Shrimp Cleaner would work. I was surprised at how easy it was.

All you have to do is insert the ridged cleaner into the end of the shrimp to split the shell and remove the vein in one motion!

These flexible kitchen & herb snips worked well for cutting up the cilantro and this wooden lemon reamer was just what I needed to get out all the lime juice for the different components of the recipe. Ever worry that your tongs can’t handle the heat of slipping into the hot pan?

Well, you don’t have to worry about that with these tongs with silicone heads that are heat resistant to 600° F! They worked perfectly when searing the shrimp.)

Spicy chipotle peppers make up the marinade for the shrimp and provide the heat for these shrimp bowls. Cilantro lime brown rice provides the base for these bowls and a mixture of black beans, corn, and red onion add flavor and heartiness.

A cool, creamy cilantro lime sauce takes the edge off the heat and ties all of the flavors together into one delicious bowl!

Continue to Content

Chipotle Shrimp Bowls with Cilantro Lime Cream Sauce

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Refrigeration Time: 15 minutes

Total Time: 1 hour 30 minutes

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Ingredients

For the Rice

• 3 C water**
• 1/2 tsp salt**
• 1 1/2 C long grain brown rice**
• 1/2 C cilantro, chopped
• lime juice from 1/2 of a lime
• 1 tbsp olive oil

For the Shrimp

• 1 lb jumbo shrimp, peeled and deveined
• 1 can (7 oz) chipotle chiles in adobo sauce
• 3 cloves of garlic

Toppings

• 1 C black beans (If using canned, rinse and drain before use)
• 1 C frozen corn, thawed
• 1/4 C red onion
• 1 tbsp olive oil

For the Cream Sauce

• 1 C sour cream
• 1/2 C chopped cilantro
• 1 tbsp fresh lime juice

Instructions

For the Rice:

1. Bring water, salt, and rice to a boil over medium heat. Reduce heat to medium-heat and simmer for 45 minutes until tender and water is absorbed. Fluff with a fork and stir in cilantro, lime juice, and olive oil.

For the Shrimp:

1. Place entire can of chipotle peppers with sauce and garlic cloves in food processor. Pulse until pureed. Pour mixture over shrimp and stir to coat. Cover, place in refrigerator, and allow to marinate for at least 15 minutes.
2. Heat saucepan over medium-high heat. Spray with olive oil. Place shrimp in pan (depending on the size of your pan, you may need to do this in two batches.) Sear for 2 minutes. Turn shrimp over and sear for another minute or until shrimp is opaque in center and pink on the outside.

For the Toppings:

1. Stir together black beans, corn, onion, and olive oil. If you want the mixture to be warm. Place mixture in a small saucepan and heat over medium-low heat until heated through.

For the Cream Sauce:

1. Place sour cream, cilantro, and lime juice in food processor and pulse until smooth.

Assembly:

1. Assemble by dividing rice between bowls. Top with veggies. Place shrimp on top. Drizzle with cream sauce. Serve.

Notes

**Don't have time to use long grain rice? Minute rice works just as well! Just cook the rice according to package instructions and then stir in the cilantro, lime juice, and olive oil.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 506Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 270mgSodium: 1418mgCarbohydrates: 48gFiber: 8gSugar: 5gProtein: 35g

Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.

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Disclaimer: I received product to help with recipe development. As always, all opinions are 100% my own. This post contains affiliate links.