raise your hand if you love burrito bowls!
now, raise your hand if you experience a total anxiety-ridden meltdown while ordering at chipotle!
guys, that’s totally me.
there’s just SO many decisions in one fast-paced sequence! and whilst i know the ingredients most likely haven’t changed since i was there last, there is just something that happens when i step up to burrito bat.. all 28 years of communicating clearly with humans totally drops from my brain.
i freeze.
i get self conscious of my volume level. i think for a split second that maybe i want to try the super weird double-wrapped quesadilla secret-menu option that i saw on buzzfeed. sometimes i forget how to make eye contact. i always stand on my tippy toes. as each question about ingredients comes my way, all i am secretly hoping for is that xanax was added to the menu because i need to calm the ef down.
my awkwardness usually lasts all the way through a fumble of my credit card at the register ending with a maniacal grin + giggle and then i legit speed walk to my car.
it’s the weirdest experience and it is totally + utterly insane.
and you better believe that as soon as i get to my car + let out a relieved exhale, i almost immediately plan the next time i get to treat myself to a chipotle burrito bowl.
while i am SURE not everyone’s experience at pick-your-own-toppings restaurants are like mine {read: insane}, i do know that everyone loves the appeal of building your own meal masterpiece!
this recipe brings that pick-your-own experience into the comfort of your own home!
and something that chipotle does not have is shrimps! shrimps are awesome, amiright?! shrimps also take on marinades beautifully, so they are a perfect choice for the smoky chipotle marinade showcased in these burrito bowls.
not a shrimps enthusiast like me? ps why do i keep calling them shrimps?
well the marinade can hug whatever protein your appetite desires – steak, chicken, tilapia, tofu – and it can go for a quick 15 minute dip or marinate for hours!
another easy decision? using a food processor to whip up both the crema + the marinade.
whenever i make this dish, i simply make one sauce then wash the food processor immediately, give it a good dry towel wipe down + boom! it’s back in processing business!
i have no idea what whisking wizardry i was performing before the food processor. it just makes everything such a breeze!
oh, not sold on the crema in general?
maybe you’re one of the many who is skeeved out by white sauces {eaaaasy gutter mind}?
well, i highly suggest to give this sauce the green light.. the avocado is uber creamy + the perfect cooling compliment to the intense heat of the chipotle marinade. plus, the avocado lends it’s faint green color, so just keep reminding your mind that it’s a green sauce!
it’s a green sauce!
see how easy that was!
as for the toppings ingredients veggie options STUFF.. use what you love!
this is the {insert your wonderful name here} burrito bowl show!
maybe you want some bean action? or fresh jalapenos? how about three kinds of salsas on top?
doooooooooo itttttttttttttttttt.
whatever fresh ingredients you surround these beautiful chipotle shrimps with, are sure to shine!
- 2 cups cooked rice, {or cooked grain of choice}
- 2 tablespoons cilantro leaves, chopped
- 1 lime, juiced
- 4 canned chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 1 clove garlic
- 1 tablespoon honey
- 2 tablespoons olive oil
- ½ tablespoon brown sugar
- ½ teaspoon cinnamon
- ¼ cup greek yogurt
- 1 avocado
- ½ cup of salsa verde {my current obsession is this salsa}
- 1 lime, juiced
- 1 garlic clove
- 1 lb raw shrimp, peeled, deveined + tails removed
- 2 bell peppers, sliced into thin strips
- 1 cup corn {drained - if canned. defrosted - if frozen}
- ½ red onion, finely minced
- 1 tablespoon olive oil
- combine all of the chipotle marinade ingredients in a food processor. puree until smooth.
- place the shrimp + the marinade into a ziploc baggie and marinate in the fridge until ready to grill. {up to 4 hours}
- combine all of the ingredients in a food processor + puree until smooth. refrigerate until ready to use.
- combine the cooked rice, lime juice + cilantro. stir to combine + set aside.
- heat a grill pan {or skillet} over medium heat. once hot, add 1 tablespoon of olive oil + grill the veggies until crisp tender. remove the peppers from the heat + set aside.
- add additional 1 tablespoon of olive oil to the grill pan. once the oil is hot, add the shrimp + cook for 3 minutes on each side, or until no longer pink inside. remove from heat + set aside.
- build your bowl with the cilantro rice on the bottom, corn, red onion, peppers + shrimp. drizzle with avocado crema + enjoy!
i like to use the frozen raw shrimp bags from whole foods for my shrimp! they come in a 31-40 count bag. if you have larger shrimp, i would recommend to chop them into smaller bite-size pieces. ain’t nobody trying to use a knife when eating a burrito bowl!
any cooked grain will be great here in place of the brown rice -quinoa, white rice, farro- use whatever your favorite is!
ideas for toppings are really endless – black beans, jalapenos, shredded lettuce, cojita cheese + your favorite hot sauce or salsa are a few ideas. {but be sure to test the heat from the shrimp before adding hot sauce/spiciness because the marinade really packs a punch!}
this recipe is great to adapt into a single serving! simply cut the serving size down + build however much you’d like for your serving!
alright tomato-likers, here is your moment.. fresh pico de gallo would be a great addition to cut through the heat off the shrimp.
the chipotle marinade recipe is slightly adapted from one of my blog crushes, Foodie Crush!
join along as kelly posts, pins + peruses for inspiration in her ambitious kitchen!