Chipotle Lime Shrimp Veggie Bowls


Chipotle Lime Shrimp Veggie Bowls, healthy, easy-to-make, and perfect for those who are trying to eat more veggies and lean protein without sacrificing flavor. With a variety of colorful vegetables, shrimp, and a tangy chipotle lime crema, this dish is sure to please everyone at the table.


To start, preheat your oven to 375°F 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 lime juice, 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.

Chipotle Lime Shrimp Veggie Bowls


PREP TIME: 15 minutes
cook Time: 20 minutes
OVEN TEMPERATURE: 375°F
Servings: 4 servings


Ingredients:


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

1 lime, juice of, for cooking with the shrimp

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 Sauce

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

Instructions:


  • Prepare Vegetables: Preheat the oven to 375°F (190°C). Clean and chop vegetables as needed. Place them on a foil or parchment paper-lined sheet pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for 20 minutes or until vegetables are tender.
  • Cook Shrimp: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Season shrimp with garlic salt and fresh lime juice. Sauté shrimp until cooked throughout.
  • Prepare 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, combine sour cream, mayonnaise, pureed peppers, garlic powder, lime juice, and salt. Whisk together until smooth. Taste and adjust seasoning, adding more salt or lime juice as needed.
  • Assemble Bowls: Divide cooked brown rice evenly among 4 serving bowls. Top with roasted vegetables and cooked shrimp. Drizzle with Chipotle Lime Crema Sauce and garnish with fresh cilantro.

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 a couple of days. You can also customize this recipe by swapping out the vegetables or adding more protein like chicken or tofu. The next time you’re looking for a quick and easy dinner option, give these Chipotle Lime Shrimp Veggie Bowls a try!