Chipotle Shrimp Burrito Bowl have layer upon layer of flavor with a kick of spice. Forget the take out and have this great healthy gluten free recipe at home in 30 minutes.
Happy Monday everyone! I hope you had a wonderful weekend and you got to spend some time relaxing. Saturday was beautiful here and rained all day Sunday. The garden needed a bit of water to help with my newly planted seedlings, so I wasn’t too disappointed. Plus it gave me an excuse to spend time on the couch reading.
I have been doing a lot of recipe development with shrimp lately. Shrimp is one of the easiest seafood to cook with, not to mentioned it takes no time at all to cook. These Chipotle Shrimp Burrito Bowls, are gluten free and packed with tons of spice and flavor. If you are not big on spice only use 3 chipotle peppers in your sauce.
Do you like your foods extra spicy or with just a bit of zing?
- [br][b]Broccoli Pesto:[/b]
- 3 cups raw broccoli, cut into small florets and stems
- 3 medium garlic cloves. peeled
- 2/3 cup sliced or slivered almonds, toasted
- 1/3 cup Parmesan Cheese
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 1/2 cup Ricotta Cheese
- [br][b]Rice:[/b]
- 1 1/2 cup brown rice, cooked according to directions
- 2 1/2 tablespoons chopped fresh cilantro
- 1/2 lime, juiced
- 3 tablespoon olive oil
- [br][b]Chipotle Shrimp[/b]
- 1 pound medium shrimp, shells and tails removed (51-60 shrimp per pound)
- 4 canned chipotle peppers in adobo sauce
- 1 tablespoon of the adobo sauce
- 1 clove garlic
- 1 tablespoon honey
- 3 tablespoons olive oil, divided
- ½ teaspoon cinnamon
- 3 cups cooked rice
- ½ cup cilantro leaves plus more for garnish
- 1 lime, juiced
- Cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking.
- Add broccoli, garlic, the almonds, Parmesan cheese, salt, and lemon juice in a food processor. Drizzle in the olive oil while machine is running, once blended and ricotta cheese and pulse until smooth.
- Cook rice according to package directions. Fluff rice and add the cilantro, lime juice and olive oil Keep warm on low heat.
- Blend chipotle peppers, adobo sauce, garlic, honey, 2 tablespoons of olive oil and cinnamon in a food processor until smooth. Place shrimp in a gallon Ziploc freezer bag with chipotle mixture and marinate in fridge for 45 minutes to an hour.
- Bring a heavy bottom skillet or cast iron skillet to medium high heat and add remaining tablespoon of olive oil. Once hot add shrimp in batches taking care not to overcrowd pan. Cook for 2 minutes each side then flip and cook for an additional minute. Remove from pan and continue until all shrimp are cooked.
- In serving bowls add rice, topped with shrimp and a dollop of Broccoli Pesto.
- Top with extra cilantro, radish slices.
If you like this you might also like:
Apricots with Goat Cheese and Almond
Italian Almond Pear Cake
Avocado Lime Cilantro Dressing
Baked Egg Ricotta Thyme Cups
I love that shrimp cooks up so quickly, too – makes it a doable option for absolutely any time. My spicy factor changes with my mood…sometimes I want it to blow my socks off, sometimes I just want a pleasant underlying heat. These chipotle shrimp burrito bowls sound like just my kind of meal!
I hope you try the recipe Heather, you can back off on the chipotle when you want it a bit more mild.
This has to be the most scrumptious recipe I’ve seen in a long time. I am a seafood lover.
Thanks Shonda, I hope you enjoy it.
I think that broccoli pesto would be great on so many foods but with shrimp, it looks and sounds fantastic! I love cooking with shrimp because it cooks up so quickly. This recipe sounds like a great one for lunch or dinner.
I have used the broccoli pesto on so many dishes Joanie, it really is diverse and adds so much to so many recipes.
Holy moly this sounds heavenly! I am not into the spicy food SO much, but I love me anything chipotle and/or burrito. This would be a great compromise for me and my husband!
I am with you Vicki, my husband likes thing over the top hot, and I am a mild girl. This will definitely be a compromise.
This looks TOO delicious! I might make this for dinner tonight, YUM!
I hope you do Becky!
Wow! This looks amazing and I am just loving the broccoli pesto – what a great idea!
Shrimp has always been my favorite seafood! This version is delicious looking and I love that extra kick of chipotle.
I love this kind of meal…all in one bowl and totally delicious!!