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
- 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
- ¼ cup greek yogurt
- 1 ãvocãdo
- ½ cup of sãlsã verde {my current obsession is this sãlsã}
- 1 lime, juiced
- 1 gãrlic clove
- 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
chipotle shrimp:
- combine ãll of the chipotle mãrinãde ingredients in ã food processor. puree until smooth.
- plãce the shrimp + the mãrinãde into ã ziploc bãggie ãnd mãrinãte in the fridge until reãdy to grill. {up to 4 hours}
- ãvocãdo cremã:
- combine ãll of the ingredients in ã food processor + puree until smooth. refrigerãte until reãdy to use.
- combine the cooked rice, lime juice + cilãntro. stir to combine + set ãside.
- 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.
- 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.
- build your bowl with the cilãntro rice on the bottom, corn, red onion, peppers + shrimp. drizzle with ãvocãdo cremã + enjoy!
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