Description
This one-skillet meal is bursting with bold flavors of smoky chipotle, tangy lime, and fresh cilantro. Juicy shrimp cook quickly in the vibrant sauce, served over a bed of rice, beans, and corn.
Ingredients
Units
Scale
- 1 tablespoon (15ml) olive oil
- 4 tablespoons (59ml) garlic
- 4 individual chipotle peppers in adobo sauce (minced,plus 1 tablespoon (15ml) of sauced reserved)
- 1/2 cup (118ml) fresh lime juice
- 1-1/2 pounds (0.68kg) shrimp (peeled and deveined)
- 1/4 cup (59ml) chopped fresh cilantro (plus more for serving)
- 2 cups (473ml) cooked rice
- 1 15 ounce (425g) can black beans (drained and rinsed)
- 2 ears of corn (grilled and cut off the cobb)
- 1/2 cup (118ml) diced tomatoes
- 1 avocado (diced)
- 2 limes (cut into wedges)
- corn or flour tortillas (warmed)
Instructions
- In a skillet over medium-high heat, add oil, garlic, and minced chipotle peppers with the reserved sauce.
- Cook until fragrant and garlic begins to soften, about 3-5 minutes.
- Add lime juice and cook down for about 2-3 minutes.
- Add shrimp, flipping once, and cooking just until pink. The sauce should start to thicken as shrimp cook.
- To serve, in a large skillet, layer cooked rice, black beans, corn, diced tomatoes, avocado, lime wedges and tortillas.
- Serve with any additional toppings you desire (salsa, guacamole, sour cream, etc.).
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Mexican