2 teaspoons chipotle powder (or chipotle in adobo, finely chopped)
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon black pepper
Rice and Base:
2 cups cooked jasmine rice (or brown rice, quinoa, or cauliflower rice)
1 tablespoon lime juice
¼ teaspoon salt
2 tablespoons chopped cilantro
Toppings:
1 avocado, sliced
½ cup cherry tomatoes, halved
½ cup black beans, drained and rinsed
¼ cup red onion, thinly sliced
¼ cup corn (fresh or canned)
¼ cup crumbled cotija or feta cheese (optional)
Fresh cilantro and lime wedges for garnish
Chipotle Lime Sauce (Optional):
½ cup Greek yogurt or sour cream
1 tablespoon lime juice
½ teaspoon chipotle powder
¼ teaspoon garlic powder
¼ teaspoon salt
Instructions
Marinate and Cook the Shrimp:
Prepare the Marinade: In a medium bowl, whisk together olive oil, lime juice, lime zest, chipotle powder, smoked paprika, garlic powder, cumin, salt, and black pepper.
Coat the Shrimp: Add shrimp to the marinade, toss to coat, and let sit for at least 10 minutes.
Sear the Shrimp: Heat a skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side until they turn pink and slightly charred. Remove from heat.
Prepare the Base and Toppings:
Season the Rice: Mix cooked rice with lime juice, salt, and chopped cilantro.
Chop the Toppings: Slice the avocado, halve the cherry tomatoes, and thinly slice the red onion.
Assemble the Bowl:
Layer the Ingredients: Divide the lime rice among four bowls.
Add the Toppings: Arrange shrimp, black beans, corn, tomatoes, avocado, and red onion on top.
Drizzle with Sauce (Optional): Mix the chipotle lime sauce ingredients and drizzle over the bowl.
Garnish and Serve: Sprinkle fresh cilantro, cotija cheese, and extra lime wedges before serving.