Chipotle Lime Shrimp Bowl with Spanish Rice

Don’t be daunted by the number of steps in this recipe. None of them takes very long to complete, and you can make the dressing and bake the tortilla strips the day before serving this flavor-filled one-bowl meal. Pack each into an airtight container and store the dressing in the refrigerator and the strips at room temperature.

 

Chipotle Lime Shrimp Bowl with Spanish Rice

 

Ingredients

 

For the cilantro dressing:

• 1 Tbs. minced shallot
• 1 garlic clove
• 1 cup (1 oz./30 g) fresh cilantro leaves
• Juice of 1 lime
• 2 Tbs. white wine vinegar
• 1 tsp. honey
• Kosher salt
• 1/2 cup (4 fl. oz./125 ml) canola oil

For the tortilla strips:

• 4 corn tortillas, halved and cut into 1/2-inch (12-mm) strips
• 2 tsp. canola oil
• 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/4 tsp. garlic powder
• 1/4 tsp. kosher salt

For the Spanish rice:

• 1 Tbs. canola oil
• 1/2 yellow onion, finely diced
• 1 garlic clove, minced
• 1 Tbs. tomato paste
• 1 1/2 cups (10 1/2 oz./330 g)  long-grain white rice, rinsed
• 1 can (10 oz./315 g) diced tomatoes
• 2 3/4 cups (22 fl. oz./680 ml) vegetable broth
• Kosher salt

For the lime crema:

• 1/2 cup (4 oz./125 g) sour cream
• 1 tsp. grated lime zest
• 1 tsp. fresh lime juice
• Kosher salt and freshly ground pepper

For the shrimp:

• 2 chipotle chiles in adobo sauce, minced
• 1 Tbs. canola oil
• 1 tsp. grated lime zest
• 1 Tbs. fresh lime juice
• 1 tsp. honey
• Kosher salt
• 1 lb. (500 g) medium shrimp, peeled and deveined

For the roasted radishes:

• 1 bunch radishes, trimmed and halved
• 1 Tbs. canola oil
• Kosher salt and freshly ground pepper
• 2 Tbs. minced fresh cilantro
• 1 avocado, pitted, peeled and sliced
• Lime wedges for serving

Directions

 

1. To make the cilantro dressing, in a food processor, combine the shallot, garlic and cilantro and pulse until coarsely chopped. Add the lime juice, vinegar, honey and 1/2 tsp. salt and process until combined. With the machine running, add the oil in a steady stream and process until completely incorporated. Adjust the seasoning with salt. Use right immediately or transfer the dressing to an airtight container and refrigerate for up to 1 week.

 

2. To make the tortilla strips, preheat an oven to 425°F (220°C). In a bowl, toss together the tortilla strips, oil, chili powder, cumin, garlic powder and salt. Spread in a single layer on a baking sheet. Bake until crisp, 8 to 10 minutes, stirring once halfway through. Set aside to let cool.

 

3. To make the Spanish rice, in a large saucepan over medium heat, warm the oil. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and tomato paste and cook, stirring occasionally, until fragrant, about 1 minute. Add the rice and cook, stirring occasionally, until it smells nutty, about 2 minutes. Raise the heat to high, add the tomatoes, broth and 1 tsp. salt, and bring to a boil. Reduce the heat to low, cover and simmer until the rice is just tender, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice with a fork. Set aside.

 

4. To make the lime crema, in a small bowl, stir together the sour cream and lime zest and juice. Season with salt and pepper. Use immediately or transfer the crema to an airtight container and refrigerate for up to 3 days.

 

5. Preheat an oven to 425°F (220°C).

 

6. To make the shrimp, in a medium bowl, whisk together the chipotle chiles, oil, lime zest and juice, honey and 1/4 tsp. salt. Pat the shrimp dry, add them to the bowl and toss to coat. Let stand at room temperature for 15 minutes.

 

7. Meanwhile, make the roasted radishes: In a small bowl, toss together the radishes and oil, and season with salt and pepper. Spread, cut side down, in a single layer on a baking sheet. Roast until the radishes begin to brown but are still firm inside, 8 to 10 minutes. Transfer to a small bowl. Add the cilantro and 3 Tbs. of the cilantro dressing and toss to coat.

 

8. Heat a large nonstick fry pan over medium-high heat. Place the shrimp in a single layer in the pan and cook until opaque throughout, 2 to 3 minutes per side.

 

9. Divide the Spanish rice among 4 bowls. Top with the shrimp, radishes, tortilla strips and avocado. Garnish with a dollop of lime crema, drizzle with the remaining cilantro dressing and serve with the lime wedges. Serves 4.

 

 

 

 

Find more fresh and satisfying recipes for meals that pack a lot of punch in a single bowl in our One Bowl Meals, by Brigit Binns.