CHIPOTLE LIME SHRIMP BOWLS #HEALTHYVEGAN #CHIPOTLE

Snappy, simple, and absolutely tasty, these Chipotle Lime Shrimp Bowls with darker rice, dark beans, and presented with tomatoes and avocado are only the correct degree of adobo flavor with a dash of nectar to improve up supper prep for any lunch or supper.

This rice bowl formula originates from the new cookbook went for illuminating that feared supper time predicament of getting nutritious dinners in the tummy when time isn't generally on your side.Filled with plans for brisk, simple, and make-ahead morning meals and snacks, this is the bustling individual's cookbook with cooler stockpiling proposals and simple to warm headings in abundance.

Over on my Instagram stories I took a survey and asked your supposition which formula I should make from the book, and of course, this Chipotle Lime Shrimp Bowls dominated the competition.

Chipotle peppers are smoked jalapeños that are regularly discovered canned in adobo sauce and convey a gritty, smoky, fiery chomp and are found in Tex-Mex and Mexican enhanced dishes. Chipotle peppers can add some genuine warmth to a dish, however are anything but difficult to control your by including less or a greater amount of the pepper to whatever you're making.

Ingredients:

For the Shrimp:

• 1 pound large shrimp deveined and peeled
• 3 tablespoons canola oil divided
• 3 tablespoons fresh lime juice about 1-2 medium limes, divided
• 1 to 2 chipotle peppers in adobo sauce finely minced, about 1 tablespoons
• 1 teaspoon adobo sauce the liquid from the can of peppers
• 2 cloves garlic pressed
• 2 teaspoons honey
• 3/4 teaspoons ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper

Bowl Ingredients:

• 4 cups cooked brown rice
• 1 15.5 ounce can black beans drained and warmed
• 2 cups cherry tomatoes sliced
• 1 large avocado pitted and chopped
• 4 green onions chopped
• 1/4 cup red onion chopped
• Fresh cilantro
• Lime wedges

Instructions:

1. Place the shrimp in a bowl or gallon freezer bag, and add 2 tablespoons of the oil, lime juice, chipotle peppers, adobe sauce, garlic, honey, salt, cumin, and pepper. Massage the ingredients into the shrimp and let the shrimp rest on the counter for 15 minutes.
2. Heat a large skillet over medium-high heat. Add the remaining oil to the pan and swirl to coat. Spread the shrimp across the pan and discard any remaining marinade. Add the shrimp to the pan and cook for 1-2 minutes on each side or until they've turned lightly pink on the outside and the insides are turning white.
3. Assemble the bowls with the rice, black beans, veggies and sprinkle with cilantro. Drizzle with more adobo sauce and a squeeze of lime if desired.

For more detail :http://bit.ly/2MjGTkf

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