Chipotle Lime Shrimp Burrito Bowls (30 Minutes!)

carlsbadcravings.com

Shelby

subheading: SHRIMP:

1 lb. jumbo shrimp (approximately 24 shrimp) deveined and peeled

2 tablespoons, plus 2 teaspoons olive oil divided

3 tablespoons fresh lime juice about 1 medium lime

1 to 2 chipotle peppers in adobo sauce finely minced (about 1/-2-1 tablespoon)

1 teaspoon adobo sauce liquid from can of peppers

2 garlic cloves minced

2 teaspoons honey

¾ teaspoon ground cumin

½ teaspoon kosher salt

¼ teaspoon cayenne pepper

subheading: BOWLS:

4 cups cooked rice white, brown or cauliflower

1 15 oz. can can black beans rinsed, drained and warmed

1 to 2 fresh tomatoes diced or 1 cup halved cherry tomatoes

1 to 2 large avocados thinly sliced

Fresh sweet corn from 2 cobs

4 green onions thinly sliced

1 to 2 tablespoons finely minced fresh cilantro

Lime wedges for serving

subheading: DRESSING:

½ Recipe Cilantro Lime Dressing (or sour cream/Greek yogurt - something creamy)

Directions at carlsbadcravings.com

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