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Chipotle Lime Shrimp Bowl

Chipotle lime shrimp bowl with pink shrimp over rice and crisp vegetables, finished with a creamy chipotle lime sauce drizzle. Bright lime juice and smoky chipotle peppers coat every bite for a fresh, balanced bowl.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican Seafood
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp bowl
  • 1.5 lb large shrimp, peeled and deveined
  • 3 tbsp olive oil
  • 3 clove garlic, minced
  • 2 tbsp lime juice
  • 1 tsp cumin
  • 0.25 Salt
  • 0.25 pepper
  • 2 cup cooked white rice
  • 1 cup corn
  • 1 bell pepper, diced
  • 1 avocado, sliced
  • 0.5 red onion, thinly sliced
  • 1 Fresh cilantro
Chipotle Lime Sauce
  • 0.5 cup sour cream
  • 2 tbsp mayo
  • 2 chipotle peppers in adobo, minced
  • 2 tbsp lime juice
  • 1 clove garlic, minced
  • 0.25 Salt to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook the shrimp
  1. Heat 3 tbsp olive oil in a skillet over medium-high heat. Add 3 cloves garlic and cook for 30 seconds, just until fragrant (no browning).
  2. Add large shrimp to the skillet along with 2 tbsp lime juice, 1 tsp cumin, salt, and pepper. Cook for 2-3 minutes per side until pink and cooked through, flipping once.
Make the chipotle lime sauce
  1. Whisk together sour cream, mayo, minced chipotle peppers, 2 tbsp lime juice, and 1 clove garlic until smooth and creamy. Season with salt to taste.
Assemble the bowls
  1. Divide the cooked white rice among four bowls. Top each bowl with cooked shrimp.
  2. Add corn, diced bell pepper, avocado slices, and thinly sliced red onion over the shrimp and rice. Arrange so the vegetables are visible on top.
  3. Drizzle each bowl with chipotle lime sauce. Garnish with fresh cilantro and serve immediately.

Notes

For best texture, serve right after assembling so the shrimp stays tender and the avocado looks fresh. Store leftovers in the refrigerator up to 2 days; keep the sauce separate if possible to reduce thickness. Freezing is not recommended for the avocado and sauce texture. If you want a lighter option, swap mayo for an equal amount of plain Greek yogurt in the chipotle lime sauce.