Chipotle Shrimp Burrito Bowls

Ingredients

• Shrimp

  raw

  16 oz or 454g

• Olive oil

  2 ⅔ tbsp or 36g

• Lime juice

  3 tbsp or 45g

• Chipolte Peppers in Adobo Sauce

  La Morena

  100g

• Goya Chipotle Peppers In Adobo Sauce

  Goya Food

  100g

• Garlic

  raw

  2 cloves, minced or 6g

• Honey

  2 tsp or 14g

• Cumin seed

  ¾ tsp, ground or 2g

• Salt

  table

  ½ tsp or 3g

• Cayenne pepper

  ¼ tsp or 0.5g

• Brown rice

  medium-grain, cooked

  4 cup or 780g

• Tomato

  med. Raw - Whole Foods Market

  123g

• Florida avocado

  raw

  1 fruit without skin and seeds or 304g

• Sweet corn

  yellow, raw

  1 ¹⁵⁄₁₆ ear, medium yiel or 200g

• Scallions

  raw

  4 medium or 60g

• Cilantro

  raw, coriander leaves

  100g

• Lime

  raw

  1 fruit or 67g

Directions

1. Stir together 2 tablespoons of oil and all remaining "Shrimp" ingredients in a freezer size plastic bag or an airtight container. Add shrimp, seal tightly and turn to coat. Let the shrimp rest on the counter for 15 minutes.
2. Heat a large stainless steel pan over medium-high heat. Add the remaining 2 teaspoons of olive oil to the pan and swirl to coat.
3. Add shrimp in a single layer and discard any remaining marinade. Let shrimp cook for 2 minutes then then turn over and cook an additional 1 minute or until they're pink. Increase the heat to high for 30-60 seconds to slightly reduce any liquids. Remove shrimp from the pan when they're finished cooking.
4. Divide rice between 4 bowls and top with shrimp and other desired Burrito Bowl ingredients. Drizzle with Cilantro Lime Dressing. Shrimp can also be served on top of a salad or in wraps.
5. Recipe by: Jen (source: https://carlsbadcravings.com/shrimp-burrito-bowls/#wprm-recipe-container-35787)