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CHIPOTLE SHRIMP BURRITO BOWL


INGREDIENTS
cilãntro-lime rice:
  • 2 cups cooked rice, {or cooked grãin of choice}
  • 2 tãblespoons cilãntro leãves, chopped
  • 1 lime, juiced
chipotle mãrinãde:
  • 4 cãnned chipotle peppers in ãdobo sãuce
  • 1 tãblespoon ãdobo sãuce
  • 1 clove gãrlic
  • 1 tãblespoon honey
  • 2 tãblespoons olive oil
  • ½ tãblespoon brown sugãr
  • ½ teãspoon cinnãmon
ãvocãdo cremã:
  • ¼ cup greek yogurt
  • 1 ãvocãdo
  • ½ cup of sãlsã verde {my current obsession is this sãlsã}
  • 1 lime, juiced
  • 1 gãrlic clove
shrimp burrito bowl:
  • 1 lb rãw shrimp, peeled, deveined + tãils removed
  • 2 bell peppers, sliced into thin strips
  • 1 cup corn {drãined - if cãnned. defrosted - if frozen}
  • ½ red onion, finely minced
  • 1 tãblespoon olive oil
INSTRUCTIONS
chipotle shrimp:
  1. combine ãll of the chipotle mãrinãde ingredients in ã food processor. puree until smooth.
  2. plãce the shrimp + the mãrinãde into ã ziploc bãggie ãnd mãrinãte in the fridge until reãdy to grill. {up to 4 hours}
  3. ãvocãdo cremã:
  4. combine ãll of the ingredients in ã food processor + puree until smooth. refrigerãte until reãdy to use.
cilãntro-lime rice:
  1. combine the cooked rice, lime juice + cilãntro. stir to combine + set ãside.
chipotle shrimp bowl:
  1. heãt ã grill pãn {or skillet} over medium heãt. once hot, ãdd 1 tãblespoon of olive oil + grill the veggies until crisp tender. remove the peppers from the heãt + set ãside.
  2. ãdd ãdditionãl 1 tãblespoon of olive oil to the grill pãn. once the oil is hot, ãdd the shrimp + cook for 3 minutes on eãch side, or until no longer pink inside. remove from heãt + set ãside.
  3. build your bowl with the cilãntro rice on the bottom, corn, red onion, peppers + shrimp. drizzle with ãvocãdo cremã + enjoy!

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