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Chipotle Shrimp Rice Bowl Recipe

Updated over a month ago


​INGREDIENTS

  • 2lb shrimp

  • 1 ½ cups rice

  • 2 white onions

  • 2 tomatoes

  • 2 limes

  • 1 corn

  • 7g cilantro

  • 5 tbsp chipotle mayo

  • Salt and pepper

  • Oil

  • 2 tbsp butter

  • 1 tsp sugar


    ​RICE, NICE & EASY

    1. Pour 2 cups of water into a medium pot, cover, and bring it to a boil. Once it's boiling, stir in the rice, drop the heat to low, cover, and let it do its thing for 12-15 minutes until the water disappears and the rice is fluffy and tender

    2. Remove from heat but keep it covered - warm rice is happy rice

    PREP THE PARTY

    1. Wash and dry all produce

    2. Shave the corn: Stand the cob upright in a large bowl or on a cutting board (tip-down, base-up). Using a sharp knife, slice down along the cob to remove the kernels. Rotate and repeat until all kernels are off

    3. Peel and chop up two onions into ¼ inch pieces

    4. Grab a small fistful of cilantro and give it a rough chop

    5. Cut 2 tomatoes into little ¼ inch pieces

    6. Zest your lime first (it's easier that way), and then juice it

    SIZZLE THOSE VEGGIES

    1. Heat a large non-stick pan over medium-high heat. Once it's hot, drizzle in 2 tbsp of oil and toss in your shaved corn kernels, just enough to get that nice charred look. Stir every now and then until you see a bit of colour

    2. Toss in your onions and sauté until soft and golden, about 3-4 minutes

    3. Season with a pinch of salt and pepper. Once it's all smelling amazing, transfer to a bowl and let it cool slightly

    NOW THE STAR OF THE SHOW, THE SHRIMP

    1. Give those shrimp a rinse, then pat them dry with paper towels. Season with salt and pepper to your heart's desire

    2. Reheat your same pan over medium heat. Once hot, melt 1 tbsp of salted butter

    3. Carefully add your shrimp. Cook for 3 minutes per side. They should turn pink, slightly firm, and have a gentle char.

    MAKE THAT SALSA SHINE

    1. In a medium bowl, combine your tomatoes, half the cilantro, half the lime zest, 1 tsp of sugar, 1 tbsp of lime juice, and the cooled corn-onion mix. Season with salt and pepper

    2. Stir it up and taste - adjust lime or salt as needed. It should be bright, punchy, and a little sweet

    BRING IT ALL TOGETHER

    1. Fluff up your rice with a fork, then mix in the remaining lime zest and 1 tbsp of butter until melty and fragrant

    2. Scoop the rice into four bowls

    3. Top each with a generous spoonful of your salsa, a layer of juicy shrimp, and a drizzle of chipotle mayo. Sprinkle the rest of that fresh cilantro like confetti


SERVE & ENJOY!

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