Chipotle Shrimp Taco Bowl with Black Bean Salsa
15 minutes
Mexican/Mexican Fusion
These Chipotle Shrimp Taco Bowls are a quick and flavorful dinner loaded with smoky, seasoned shrimp, fresh black bean salsa, creamy avocado, and a zesty chipotle yogurt sauce. Served over Royal Ready-to-Heat Jasmine Rice, which is ready in just 90 seconds, these colorful bowls make an easy, stress-free meal without sacrificing bold flavor.
Ingredients
Shrimp
- 20–24 medium shrimp, patted dry (3 servings worth)
- 1 teaspoon salt
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Juice from 1/2 lime
Black Bean Salsa
- 1 can black beans, drained
- 1 bell pepper, finely chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/4–1/2 teaspoon salt
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped cilantro
- Juice from 1 lime
Chipotle Yogurt Sauce (Optional)
- 1/2 cup Greek or skyr yogurt
- Juice from 1/2 lime
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- Pinch of black pepper
Other Ingredients
- 1 tablespoon butter or oil for cooking
- 1 pack Royal Jasmine Rice – cooked
- 1/2–1 avocado, diced or sliced, optional for topping
Preparation
- Add all salsa ingredients to a bowl, toss together, and set aside.
- If using yogurt sauce, add all sauce ingredients to a bowl and mix together until smooth.
- Add shrimp to a bowl and toss together with all shrimp ingredients.
- Heat butter in a skillet over medium heat. Sear shrimp for 90 seconds on each side, until
cooked through. - Assemble bowls with shrimp, rice, and salsa. Top with sauce and avocado. Serve and
enjoy.
