Creamy Chipotle Shrimp Burrito Bowl

Ingredients

• 12 oz shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tbsp chipotle in adobo sauce, minced
• 1/2 cup plain Greek yogurt
• 1 tbsp lime juice
• 1 tsp ground cumin
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1 cup black beans, drained and rinsed
• 3/4 cup long-grain white rice, uncooked
• 1.5 cups water (for rice)
• 1/2 cup pico de gallo
• 2 tbsp cilantro, chopped(optional)
• 1/2 medium avocado, sliced(optional)

Instructions

1. 1

   Cook the rice: add rice and water to a small pot, bring to a boil, then cover and simmer until tender, about 15 minutes. Remove from heat and keep covered.

2. 2

   Sauté the shrimp: heat olive oil in a skillet over medium-high heat. Add garlic and cook 30 seconds, then add shrimp, cumin, and salt. Cook until shrimp turn pink and opaque, about 5 minutes total (stir once or twice).

3. 3

   Make the chipotle crema: in a bowl, stir together Greek yogurt, minced chipotle in adobo, and lime juice until smooth.

4. 4

   Warm the black beans in the same skillet (or a small saucepan) for 2–3 minutes, stirring, until hot.

5. 5

   Assemble bowls: divide rice and black beans between 2 bowls. Top with chipotle shrimp, spoon over chipotle crema, and finish with pico de gallo (and cilantro/avocado if using).