What started out as a sinless, innocent puppy love back in my college years, hath quickly and destructively grown into a full-blown, no holds barred, unmanageable, MUST HAVE OR DAH, injurious addiction. Chipotle.
I freaking love Chipotle. Like bawd. In our house, you can often hear things like this coming from our mouths.
Me, “I’m tired. Let’s get Chipotle!”
Aaron, “My toenails hurt. Let’s get Chipotle!”
Me, “Oh look, there’s a bird out there in the bird bath. Let’s get Chipotle!”
Aaron, “Which paint color will work best for our new cabinets? Let’s get Chipotle!”
Me, “I really should wash my hair. Eh, waste of time. Let’s get Chipotle!”
Aaron, “I heard the earth was going to blow up this December. Let’s get Chipotle”!
These things happen.
And while I would love to spend every single solitary day and night snorting my way through that nectarous burrito bar, I have real things in life to tend to. Like watching that one bird in the birth bath and not washing my hair.
Oh! And trying to copy cat their salad bowl at home, which is the point of this post. DIDN’T SEE THAT COMIN’, DID YA NOW?
Oh.
Of course I got all willy nilly with it and seared some shrimp that had been marinating all afternoon in some chipotle peppers and their adobo sauce. Which, holy face is my new favorite thing ever. And I made their signature cilantro-lime rice, but I used brown because I felt like wearing my pageant sash that reads, “THIS GAL IS ALL HEALTHY LIKE. BOO-YA.”
Layer it on. Layer it thick. Layer it good. Oh, my taste buds dance at the memories.
Chipotle who?
Now if you’ll excuse me, I’m going to go marinate my head in some adobo sauce.
Chipotle Shrimp Salad Bowls:
What it took for 2 dinner salads:
*1 pound frozen raw shrimp, thawed, peeled and deveined
*1 can chipotle peppers, in their adobo sauce
* 1/2 cup brown jasmine rice
* 1/2 cup freshly cilantro, chopped
* 1 lime
* 1 tsp extra-virgin olive oil
* 1/2 (14.5 oz) black beans, drained and rinsed
* 1/2 cup frozen corn
* 1 tsp ground cumin
* 1 tsp chili powder
* 2 romaine hearts, sliced into thin ribbons and chopped
* 1/2 cup cherry tomatoes, halved
* 1 avocado, diced
* coarse salt and freshly ground pepper
Puree the chipotle peppers and their sauce in a small food processor until smooth. Pour into a small baggy. Dump the shrimp into the baggy and squish the sauce all around them, getting everything all coated. Stick in the fridge and marinate as long as you want. At least 2 Tom and Jerry episodes.
In the meantime, cook the rice in a rice cooker (or the traditional way) with the cilantro and the juice from 1/2 the lime. Once cooked, give another squeeze of lime juice into it.
Heat the oil in a small saucepan and add the corn and beans. Season with a pinch of salt and pepper, along with the cumin and chili powder. Keep heated on low until you’re ready to assemble.
Layer the shrimp in a medium skillet (you don’t need any oil as the marinade is plenty liquidy) and sear the shrimp one on side for 2 minutes. Flip and sear another minute.
Evenly divide the romaine over 2 large plates or dinner bowls. Top with rice, corn and beans, shrimp, avocado and tomatoes.
Garnish with more lime and another giant squeeze of lime juice!
* We like A. LOT. of shrimp. If you want to just use half a pound, I won’t be upset. I mean it’s sad and all, but I’ll get over it.
*** A few of you have told me that this dish is like, WAY WAY HOT. Melt your face off hot. So, with that said, maybe cut that chiptotle pepper action in half. I guess my mouth is made out of the lining of HELL. 
***
We don’t have a Chipotle here, can you believe that? Well, being from AR, I suppose you can.
It’s a deprived sort of life, but I muddle through
I’m SO trying this so I don’t feel so left out anymore. YAY ME!!!
I bought a small food processor at the weekend, I know what I’m going to be making first!
We use ANY excuse to get Chipotle too. And since one is walking distance, it’s always excuse to get exercise. And then stuff our faces into a burrito bowl. Love this!
I’ve been loving these recipes for homemade Chipotle. Does it take very long? Because I need it in my face STAT.
Uhm, so I know I already told you I was making your pesto pasta tonight, but, uh, THIS JUST WON.
There’s always time for pesto tomorrow!
These are shrimps that I can get behind…when I want shrimp – I freakin’ want shrimp. You have led me to the edge and shoved me over. YUM!
Trying to compile recipes to make for a crowd at the beach this summer. I think I will put this one on the list!
What a great looking bowl. Love the big CHUNKS of avocado. Yum!
Omg, I’ve been in love with chipotle since its inception. They’re seriously a horrible addiction that I refuse to kick. You know, I think you should get some kind of fee for coming up with this idea because I totally think they should have shrimp as an option — although, i bet a lot of people wouldn’t trust seafood from there..this is a great dish to whip up this summer, I just bought shrrriiimp yesterday too! yummy, Bev!
You seriously make me laugh every time I read your blog! Your last sentence perfectly describes my feelings towards adobo sauce…I too would like to marinate my head in it.
This looks marvelous!
I’m 100% addicted to chipotle and I can’t even imagine how good a bowl would be with SHRIMP! I can’t wait to try this.
My obsession probably rivals your obsession. Not I’m going to say “Let’s go to Bev’s for dinner” whenever I get a craving. You’re okay with whipping this bowls up on demand for me, right?
I love Chipotle but I almost never go. But when I do go, its for that corn salsa. The end. Amen.
You’re a crack up! I have this Chipotle T-shirt from my college days…it has a snake on it with part of its belly protruding in the shape of a burrito. LOVE that shirt, and of course, I love chipotle. Nothing better than a huge warm burrito…except for maybe your chipotle shrimp bowl. This recipe looks fantastic and simple to compile. What a crowd pleaser!
Clearly you haven’t been to Cafe Rio then?!?! I’m obsessed/addicted in the same way you are to chipotle. It’s baaaaad, and gooooood!
We also have a new obsession with adobo sauce in my house… dinner this weekend? YEP! With a side of margs, duh!
I bet this has the most AMAZING spice, I love this! Looks pretty healthy too!
yes. please.
I have never been to a Chipotle. Is it really that good? I will be honest and say that I have never been because I thought McDonald’s owned it. And they did but they gave up ownership in ’06. I guess I’ll give it a try. There is one right up the street.
Never been to a Chipotle… but would gladly take this over a trip to a restaurant! Yum!
Ohhhh dang. This looks GOOOOOD!
OMG why did you have to remind me about dang Chipotle….nowI miss it too. No Chipotle in Oregon wine country…but this looks like a great replacement.
Oh, wow, Bev! That looks amazing. Seriously, seriously amazing. I so wish that we were neighbors.
Now that is a tasty looking shrimp salad!
I just went to Chipotle for the first time last week. It took me an hour to drive there and back. It was good, but I’m pretty sure this would be just as delicious and faster!!
Chipotle is my lover. It’s true, and totally possible.
This salad is going to make me a floozy.
This salad looks great!!! Can’t wait to make it! I l-o-v-e Chipotle too! Ours just started carrying brown rice, totally not helping my addiction, because now its “healthy!”
Yes I share your Chipotle obsession. It’s just SO GOOD! I’ve done my own little semi-homemade Chipotle bowl as well. I’ve never done one with shrimp, maybe I’ll have to check it out!
http://busyboldblessed.blogspot.com/2011/07/homemade-chipotle-bowls.html
I could eat Chipotle burrito bols every day. And probably burritos, too. This is so beautiful and I love that you used shrimpies!
I heart your blog. Also, you have the best name ever.
Um, YESSS AND YESSSSSS! We just had Chipotle this weekend and it seriously is the best thing ever. I craaave their salad. But I’m all boring and just put beans & chicken on it, smoooothered in salsas. Your shrimpies look amaaaazing & I’m totally trying this. Oh, and please find a way to recreate their corn salsa!!! Thank ya kindly!
The idea of these is great, I made them tonight. However, it was way WAY too hot/spicy for us. My bf loves spicy food and he could barely eat it. An entire can of chipotles pureed was way too much. Just a tip.
So sorry they were too spicy for you guys! And absolutely, feel free to adjust anything in the recipe to your liking. Thanks for letting me know though! I do hope you try them again with less heat.
I also found it tooo hot! I love the chipotle, but will reduce for next time. Love the combo with beans and corn and other spices.
I am sooo sorry to hear this! But thank you for letting me know. I’ve put a huge ALERT at the end of the post, since you’re the second person whose face has melted to the floor. So sorry!
This is an amazing bowl. It looks magnificent. I think I just found out what I’m cooking tonight. It’s just mouthwatering.
Nice recipe! Also great pictures to show what you made, and it looks amazing a delicious.
I just made this recipe tonight, and it was wonderful. My husband and I are also huge Chipotle fans, and we made the comparison before I even read your full post about how this was inspired by Chipotle (I got it from TastyKitchen originally). I did take your warning to heart and put in only a half a can of chipotle peppers in adobo sauce for 1 pound of shrimp, and that worked well for us. My husband, who is automatically skeptical about any dinner that involves salad as a main dish, said: “Now this is a salad I could eat.” I’m planning on putting it in our regular rotation. It’s hearty but also healthy. I think it would work great for other types of meat too, like slow cooker beef or carnitas. The only suggestion that my husband made, and I would like to try next time, is to add just a dollop of sour cream. Not to change the taste too much, but to add a bit of creaminess. I did realize that the longer the salad sits, the more the flavors mingle. We tossed/mixed it before serving and we had some leftover that I think would be good to eat cold, too. Thanks for the great recipe.
This is fabulous, Bev. Except as an avocado-hater, I would swap in some sour cream for the cooling effect and creaminess. I can’t wait to make this with the next shrimp that enter our house.