Chipotle Lime Shrimp Veggie Bowls
If you are looking for a delicious, healthy, and easy-to-make dinner option, look no further than these Chipotle Lime Shrimp Veggie Bowls. This recipe is perfect for those who are trying to eat more veggies and lean protein without sacrificing flavor. With a variety of colorful vegetables, succulent shrimp, and a tangy chipotle lime crema, this dish is sure to please everyone at the table.
To start, preheat your oven to 375 degrees and clean and chop your vegetables accordingly. You can choose from a variety of vegetables such as cauliflower, peppers, onions, asparagus, zucchini, and broccoli. Spread them out on a foil or parchment paper-lined sheet pan, drizzle with olive oil, salt, and pepper, and roast for 20 minutes or until the vegetables are tender.
While your veggies are roasting, prepare your shrimp. Heat a medium skillet over medium heat with one tablespoon of olive oil. Season the shrimp with garlic salt and sauté them until they are cooked throughout. This should only take a few minutes, so be sure to keep an eye on them to avoid overcooking.
For the chipotle lime crema, start by pureeing a small can of adobo peppers in a mini food processor or blender until it’s smooth. In a small mixing bowl, add mayonnaise, sour cream, pureed peppers, garlic powder, lime juice, and salt. Whisk them together until they are combined and smooth.
To assemble your Chipotle Lime Shrimp Veggie Bowls, start with a bed of cooked brown rice, about one cup per person. Then add a generous helping of the roasted veggies and sautéed shrimp. Drizzle the chipotle lime crema over the top and garnish with fresh cilantro.
This dish is perfect for meal prep, as it can be stored in the fridge for up to four days. You can also customize this recipe by swapping out the vegetables or adding more protein like chicken or tofu. So, the next time you’re looking for a quick and easy dinner option, give these Chipotle Lime Shrimp Veggie Bowls a try!
Chipotle Lime Shrimp Veggie Bowls
- 1 head of cauliflower, cut into bite size pieces
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 orange pepper, sliced
- 1 large onion, sliced
- 1 large red onion, sliced
- 1 bunch of asparagus, (optional)
- 1 zucchini, sliced (optional)
- 1 head of Broccoli, cut into bite size pieces (optional)
- 2 (12 oz) bags raw shrimp, deveined, cleaned & tail removed
- 4 cups cooked brown rice, this equals (1 cup cooked per person)
- 2 tablespoons olive oil, divided (use to cook shrimp & drizzle over veggies)
- salt and pepper, to taste (sprinkle over veggies)
- garlic salt, to taste (sprinkle over shrimp)
- fresh cilantro, garnish
Chipotle Lime Crema
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 ½ tablespoons chipotle peppers in adobo sauce, pureed
- 2 tablespoons fresh lime juice
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
Preheat the oven to 375 degrees. Clean and chop vegetables accordingly. Place on a foil or parchment paper lined sheet pan. Drizzle with olive oil, salt and pepper. Roast for 20 minutes or until vegetables are tender.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Season shrimp with garlic salt and sauté shrimp until cooked throughout.
Chipotle Lime Crema Sauce
Begin by pureeing the chipotle peppers in adobo sauce in a mini food processor or blender until smooth. In a small mixing bowl, add the sour cream, mayonnaise, pureed peppers, garlic powder, lime juice, and salt. Whisk together until the ingredients are well combined and the sauce is smooth. Taste and adjust seasoning, adding more salt or lime juice as needed.