A flavorful, vibrant shrimp bowl layered with tender seasoned shrimp, fluffy rice, and a creamy chipotle sauce that brings heat, tang, and richness to every bite.
Why You’ll Love This Recipe
This Creamy Chipotle Shrimp Rice Bowl is a quick, satisfying meal that delivers restaurant-quality flavor with minimal effort. The shrimp cooks in minutes, the sauce comes together in one bowl, and the whole meal is customizable. It’s perfect for busy weeknights, meal prep, or whenever you want something bold and delicious without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional)
Salt and black pepper, to taste
1 tbsp fresh lime juice
2 cups cooked white or jasmine rice
2 tbsp chopped cilantro
For the Creamy Chipotle Sauce:
1/2 cup mayonnaise
1/4 cup sour cream
1–2 chipotle peppers in adobo, blended
1 tbsp lime juice
1 tsp honey
1/2 tsp garlic powder
Salt, to taste
Directions
Marinate and sear the shrimp.
Combine shrimp with olive oil, smoked paprika, garlic powder, cayenne, lime juice, salt, and pepper. Heat a skillet over medium-high and sear the shrimp for 2–3 minutes per side until cooked through and lightly blackened.
Prepare the creamy chipotle sauce.
In a bowl, whisk together the mayonnaise, sour cream, blended chipotle peppers, lime juice, honey, garlic powder, and salt until smooth.
Build the bowls.
Add the cooked rice to serving bowls. Top with the seared shrimp, then drizzle generously with the creamy chipotle sauce.
Add finishing touches.
Sprinkle chopped cilantro over each bowl and add an optional squeeze of lime for extra freshness.
Servings and timing
Servings: 2 bowls
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Approximately 600 calories and 40g protein per bowl.
Variations
Substitute the rice with quinoa, cauliflower rice, or brown rice for a different base.
Swap shrimp for grilled chicken or tofu.
Add vegetables such as avocado, corn, cherry tomatoes, or sautéed bell peppers.
Make it spicier by adding more chipotle peppers or a pinch of extra cayenne.
Lighten the sauce by replacing part of the mayonnaise with Greek yogurt.
Storage/Reheating
Store leftover shrimp and rice in an airtight container in the refrigerator for up to 2 days. Store the chipotle sauce separately for best texture. Reheat the shrimp and rice gently in a skillet or microwave until warmed through, then add the sauce just before serving. Avoid reheating the sauce, as it tastes best served cold or at room temperature.
FAQs
How spicy is this dish?
It has a moderate heat level, but you can control it by adjusting the chipotle peppers and cayenne.
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before seasoning.
Can I make the sauce ahead of time?
Absolutely. The sauce can be stored in the refrigerator for up to 4 days.
What type of rice works best?
White, jasmine, or basmati rice all work well, but you can use any rice you prefer.
Can I grill the shrimp instead of pan-searing?
Yes, grilling adds a smoky flavor and works perfectly with the seasoning.
Can I make this dairy-free?
Replace sour cream with a dairy-free alternative and ensure the mayonnaise is dairy-free.
Should the chipotle peppers be blended first?
Yes, blending them ensures a smooth, even sauce.
Can I meal-prep this bowl?
Yes. Store the components separately and assemble before eating for best texture.
How do I know when the shrimp are fully cooked?
They turn pink, opaque, and firm, usually after 2–3 minutes per side.
Can I add more toppings?
Yes—avocado, shredded lettuce, cheese, or lime wedges all complement the dish well.
Conclusion
This Creamy Chipotle Shrimp Rice Bowl is a perfect combination of heat, creaminess, and freshness in a quick, weeknight-friendly recipe. With bold flavors and simple ingredients, it’s a dish that feels special while remaining effortless. Whether enjoyed right away or prepared ahead, it’s a satisfying meal you’ll return to again and again.
A bold and flavorful rice bowl featuring seasoned seared shrimp, fluffy rice, and a creamy chipotle sauce for a quick, satisfying meal packed with heat, tang, and freshness.
Author:Sophia
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:2 bowls
Category:Main Dish
Method:Pan-Searing
Cuisine:Mexican-Inspired
Ingredients
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional)
Salt and black pepper, to taste
1 tbsp fresh lime juice
2 cups cooked white or jasmine rice
2 tbsp chopped cilantro
For the Creamy Chipotle Sauce:
1/2 cup mayonnaise
1/4 cup sour cream
1–2 chipotle peppers in adobo, blended
1 tbsp lime juice
1 tsp honey
1/2 tsp garlic powder
Salt, to taste
Instructions
In a bowl, combine shrimp with olive oil, smoked paprika, garlic powder, cayenne pepper, lime juice, salt, and black pepper. Mix to coat evenly.
Heat a skillet over medium-high heat. Add shrimp and sear for 2–3 minutes per side, until cooked through and lightly blackened.
In a separate bowl, whisk together mayonnaise, sour cream, blended chipotle peppers, lime juice, honey, garlic powder, and salt until smooth to make the creamy chipotle sauce.
Divide cooked rice between serving bowls. Top with seared shrimp.
Drizzle the creamy chipotle sauce generously over the shrimp and rice.
Sprinkle with chopped cilantro and add an optional squeeze of lime juice before serving.
Notes
Adjust spice level by using more or fewer chipotle peppers or cayenne.
For a healthier version, replace some or all of the mayo with Greek yogurt.
Store sauce separately if meal prepping to maintain freshness.
Grilling the shrimp adds extra smoky flavor.
Great with added toppings like avocado, corn, or tomatoes.
