Spicy chipotle peppers make for the most delicious sauce and marinade for these Spicy Chipotle Shrimp Bowls! The heat from the marinade combined with the sweet pineapple topping? Absolutely delicious!
Growing up in New Mexico, my palette was built for spice! If you weren’t ordering green chili on your enchiladas that was spicy enough to make your eyes water then you simply weren’t doing it right. Since moving to Houston a few years ago, I will admit that my spice tolerance has somewhat diminished. Now instead of a spice level that punches you in the face, I tend to enjoy a spice level that’s more of a gentle slap to the face. These Spicy Chipotle Shrimp Bowls are just that!
The spicy chipotle peppers are blended with apple cider and honey to give a little sweet balance to that heat. The great thing is that the marinade is totally customizable! You want more heat? Add more peppers! Less heat? Maybe try starting with 1 pepper and an additional tablespoon of honey. This recipe is so easy and comes together in about 30 minutes. Juicy shrimp, loads of veggies, fluffy rice, and a delicious sauce to top? Nothing better.
For this Spicy Chipotle Shrimp Bowls you will need:
- shrimp
- chipotle peppers in adobe sauce
- apple cider
- honey
- olive oil
- lime
- red bell pepper
- green bell pepper
- red onion
- pineapple
- avocado
- rice to serve (I like Jasmine)
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Spicy Chipotle Shrimp Bowls
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 1x
- Diet: Gluten Free
Description
Spicy chipotle peppers make for the most delicious sauce and marinade for these Spicy Chipotle Shrimp Bowls! The heat from the marinade combined with the sweet pineapple topping? Absolutely delicious!
Ingredients
For the Shrimp and Sauce:
- 2–3 chipotle peppers in adobe sauce
- 1/2 cup apple cider (orange juice or apple juice would also work)
- 1 tbsp honey
- 1/4 cup olive oil
- juice from 1 lime
- salt and pepper to taste
- 1 lb peeled and deveined shrimp
For the Veggies:
- 1 tbsp olive oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 red onion, chopped
- salt and pepper to taste
Optional Toppings:
- 8 oz pineapple, cut into chunks (fresh or canned)
- 1 avocado, cut into chunks
- Rice of choice for serving (I used 1 cup dry)
Instructions
- In a food processor or blender combine the chipotle peppers, apple cider, honey, 1/4 cup olive oil, lime juice, and salt and pepper to taste. Blend until smooth.
- In a medium size bowl toss the shrimp with 1/3 of the sauce, reserving the remaining sauce for topping. Let the shrimp marinate in the sauce for 15 minutes.
- While the shrimp marinates, heat 1 tbsp of oil in a large stir fry pan over med-high heat. Add the green bell pepper, red bell pepper, red onion and salt and pepper and cook for 10-15 minutes, stirring frequently.
- Transfer the veggies to a plate and add the shrimp to the pan. Cook for about 3 minutes per side or until done.
- Serve shrimp and veggies over rice of choice and top with avocado, pineapple, and chipotle sauce.
Notes
- The great thing is that the marinade is totally customizable! You want more heat? Add more peppers! Less heat? Maybe try starting with 1 pepper and an additional tablespoon of honey.
- I used this 8 oz can of pineapple chunks (I prefer the kind with no added sugar and 100% juice) but you can also use fresh pineapple!
- Category: entree, lunch
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: serves 4
- Calories: 578
- Sugar: 15.8g
- Fat: 23.9g
- Carbohydrates: 61.6g
- Protein: 28.2g
Keywords: spicy chipotle shrimp bowls, chipotle shrimp bowls, spicy shrimp bowls, Mexican bowl
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