Chipotle Shrimp Salad Bowls Food

CHIPOTLE LIME SHRIMP BOWLS

Steps:

• 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.
• 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.
• 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.

CHIPOTLE SHRIMP AND ARUGULA SALAD

Steps:

• For the salad: Whisk the oil, white balsamic vinegar, salt and pepper in a large bowl. Add the arugula, radishes and pumpkin seeds. Toss to blend. Arrange the salad on a serving platter.
• For the shrimp: Place the arrowroot in a small bowl. Gradually add the cider vinegar, stirring until the arrowroot dissolves. Mix in the jam, chipotle chile, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
• In a large nonstick skillet, heat the oil over medium-high heat for 1 minute. Add the shrimp. Sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss until almost cooked through, 2 to 3 minutes. Add the jam mixture to the skillet. Cook until the mixture is very thick and bubbling, stirring often, 1 to 2 minutes. Toss the shrimp until thickly coated with the glaze. Spoon the shrimp over the salad and serve.

CHIPOTLE SHRIMP SALAD BOWLS

Steps:

• Puree the chipotle peppers and their sauce in a small food processor until smooth. Pour into a small ziplock bag. Dump the shrimp into the baggy and squish the sauce around the shrimp to coated. Refrigerate and marinate for one hour.
• In the meantime, cook the jasmine rice according to directions, but replace a little of the water with the juice from 1/2 the lime juice. Once cooked, give the rice another squeeze of lime juice and gently stir in the chopped cilantro.
• Heat the oil in a small saucepan and add the corn and beans. Season with a pinch of salt and pepper, along with the cumin and chili powder. Keep warm until ready to assemble.
• Heat a large skillet on medium-high heat and add the shrimp. No need of oil as the marinade is plenty liquidy. Sear the shrimp one on side for 2 minutes. Flip and sear another minute or until just cooked.
• Evenly divide the romaine over 2 large plates or dinner bowls. Layer with rice, corn and beans, shrimp, avocado and tomatoes. Place chipotle shrimp over the top.
• Garnish with lime and a squeeze of lime juice.