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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 and smoky chipotle flavors coat every bite for a quick, healthy Mexican seafood bowl.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican, Mexican Seafood
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chipotle Lime 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
  • 1 salt and pepper salt and pepper to taste
  • 2 cup cooked white rice
  • 1 cup corn cooked
  • 1 bell pepper diced
  • 1 avocado sliced
  • 0.5 red onion thinly sliced
  • 1 fresh cilantro
  • 0.5 cup sour cream for chipotle lime sauce
  • 2 tbsp mayo for chipotle lime sauce
  • 2 chipotle peppers in adobo minced
  • 1 clove garlic for chipotle lime sauce

Equipment

  • 1 cast iron skillet

Method
 

Cook the chipotle lime shrimp
  1. Heat olive oil in a skillet over medium-high heat. Add minced garlic and cook for 30 seconds, stirring just until fragrant.
  2. Add shrimp, lime juice, cumin, salt, and pepper to the skillet. 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, lime juice, and minced garlic in a bowl. Season with salt to taste until smooth and creamy.
Assemble the bowls
  1. Divide cooked rice among four bowls. Keep bowls warm so the shrimp stays the star.
  2. Top each bowl with cooked shrimp, corn, diced bell pepper, avocado slices, and thinly sliced red onion. Arrange so the vegetables sit visibly around the shrimp.
  3. Drizzle with chipotle lime sauce and garnish with fresh cilantro. Serve immediately for best texture contrast.

Notes

For the best sear, pat the shrimp dry before cooking and avoid overcrowding the skillet. Refrigerate leftovers in an airtight container up to 3 days; reheat shrimp gently and keep sauce separate. Freezing isn’t recommended because avocado and shrimp texture change. For a lighter option, swap sour cream for plain Greek yogurt and use mayo reduced-fat or omit mayo for a tangier, lower-fat sauce.