Chipotle Shrimp Cilantro Rice Bowl Recipe

Smoky. Zesty. Satisfying.

Craving a meal that’s bursting with flavor and balanced nutrition? This Chipotle Shrimp Cilantro Rice Bowl brings together spicy, smoky shrimp, fragrant cilantro rice, and crisp veggies for a dish that’s as energizing as it is delicious. It’s quick to prepare, protein-rich, and perfect for busy weeknights or nourishing lunches.

At its heart, this recipe celebrates the idea that food can be both comforting and supportive. Because eating well isn’t about perfection, it’s about fueling your body, honoring your hunger, and enjoying every bite.

Chipotle Shrimp Cilantro Rice Bowl Recipe

Ingredients:

Chipotle Shrimp

• 1/4 cup adobo sauce from canned chipotle chiles
• 2 tsp. honey
• 1 1/2 tsp. kosher salt
• 1 tsp. ground cumin
• 1 lb. shrimp, peeled, deveined
• 1 Tbsp. extra-virgin olive oil

Cilantro-Lime Rice

• 1 Tbsp. unsalted butter or oil of choice
• 1 cup basmati rice, rinsed
• 1/2 tsp. kosher salt
• Juice of 2 limes, divided
• 1 Tbsp. finely chopped fresh cilantro

Corn Salad

• 1/4 red onion, finely chopped
• 1 jalapeño, seeded, finely chopped
• 1 1/2 cups fresh or frozen corn, thawed
• 2 Tbsp. finely chopped fresh cilantro
• Juice of 1/2 lime
• Kosher salt

Assembly

• 1 (15-oz.) can black beans, warmed
• 1 avocado, sliced
• Optional: Crumbled feta, pico de gallo, sour cream, and lime wedges, for serving

Materials needed:

• Stockpot
• Strainer
• Cutting board + knife
• Measuring cups + spoons
• Mixing bowls
• Tongs or a large spoon

Instructions:

Chipotle Shrimp

1. In a medium bowl, combine adobo sauce, honey, salt, and cumin. Add shrimp and toss to coat. Let marinate at room temperature for 20 minutes.
2. In a medium skillet over medium-high heat, heat oil. Add shrimp and cook, turning halfway through, until opaque and cooked through, 3 to 4 minutes. Transfer to a plate and keep warm.

Cilantro-Lime Rice

1. In a medium pot, melt the butter over medium heat. Add the rinsed rice, salt, and juice of one lime. Stir until each grain is lightly coated and fragrant, about 1 minute.
2. Pour in 2 cups of water, bring to a boil, then reduce heat to low. Cover and let simmer, undisturbed, until the rice is tender, about 15 minutes.
3. Remove from heat and keep the lid on—let the rice steam for another 10 minutes.
4. Fluff with a fork, then stir in the cilantro and remaining lime juice for a fresh, zesty finish.

Corn Salad

1. In a medium bowl, toss together the onion, jalapeño, corn, cilantro, and lime juice.
2. Add a pinch of salt to taste. That’s it—bright, crunchy, and ready to go!

Assembly

1. Spoon a fluffy base of cilantro-lime rice into each bowl.
2. Layer on the chipotle shrimp, corn salad, black beans, and creamy avocado slices.
3. Finish with your favorite toppings: crumbled feta, pico de gallo, and a dollop of sour cream.
4. Serve with lime wedges on the side and enjoy every colorful, flavor-packed bite.

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If you want to see more of our recipes, be sure to check out this collection of recipes. Many are helpful for people in recovery from eating disorders and disordered eating.

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Following the Recipes for Recovery Cookbook will help you:

• Reconnect with positive eating experiences you had before the eating disorder
• Explore new flavors, colors, textures and aromas that connect your senses
• Experiment with previously forbidden foods that bring awareness to the present moment
• Challenge and let go of food restrictions and rigid rules to rekindle a healthy and fulfilling pattern of eating
• See success as you continue to discover food freedom