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About this recipe

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Why you’ll love it

Juicy chipotle shrimp, smoky tomato rice, charred corn, creamy avocado, and fresh lime come together in one vibrant Mexican-inspired skillet. 🍤

Ingredients

• Chipotle-lime shrimp 🍤 seafood
• 🍤 500 g raw shrimp, peeled and deveined (1.1 lb) seafood
• 🫒 15 ml olive oil (1 tbsp / 0.5 fl oz)
• 🌶️ 15 g chipotle peppers in adobo, finely chopped (1 tbsp / 0.5 oz)
• 🍋 Juice and zest of 1 lime
• 🧄 2 garlic cloves, minced
• 🌿 2 g ground cumin (¾ tsp / 0.07 oz)
• 🌶️ 2 g smoked paprika (¾ tsp / 0.07 oz)
• 🧂 ½ tsp fine sea salt
• ⚫ ¼ tsp ground black pepper
• Smoky tomato rice 🍚
• 🍚 250 g long-grain rice, rinsed (1¼ cups / 8.8 oz)
• 🌽 180 g sweetcorn, drained (1 cup / 6.3 oz)
• 🫘 240 g canned black beans, drained and rinsed (1½ cups / 8.5 oz)
• 🍅 300 g chopped tomatoes (1¼ cups / 10.6 oz)
• 🥣 500 ml vegetable or fish stock (2 cups / 17 fl oz) seafood
• 🧅 1 medium red onion, finely chopped
• 🫑 1 red bell pepper, diced
• 🧄 2 garlic cloves, minced
• 🫒 30 ml olive oil, divided (2 tbsp / 1 fl oz)
• 🌿 3 g ground cumin (1 tsp / 0.1 oz)
• 🌶️ 3 g smoked paprika (1 tsp / 0.1 oz)
• 🌿 1 tsp dried oregano
• 🌶️ ½ tsp chili flakes, or to taste
• 🧂 ¾ tsp fine sea salt
• ⚫ ¼ tsp ground black pepper
• Avocado-lime salsa 🥑
• 🥑 1 large ripe avocado, diced
• 🍅 150 g cherry tomatoes, quartered (1 cup / 5.3 oz)
• 🧅 ¼ small red onion, finely chopped
• 🌿 15 g fresh coriander, chopped (½ cup / 0.5 oz)
• 🍋 Juice of 1 lime
• 🫒 10 ml olive oil (2 tsp / 0.35 fl oz)
• 🧂 1 small pinch fine sea salt
• To serve 🍽️
• 🍋 Lime wedges
• 🌿 Fresh coriander
• 🌶️ Sliced jalapeños
• 🥑 Extra avocado
• 🌮 Warm corn tortillas, optional

Preparation

• 1 Marinate the shrimp 🍤 Mix the shrimp with olive oil, chipotle, lime juice and zest, garlic, cumin, smoked paprika, salt, and black pepper. Leave to marinate for 15 min while preparing the vegetables.
• 2 Char the corn 🌽 Heat a large deep skillet over medium-high heat. Add half of the corn without oil and cook for 4–5 min, stirring occasionally, until lightly charred. Transfer to a plate.
• 3 Sauté the vegetables 🫑 Add 15 ml olive oil to the same skillet. Cook the red onion and bell pepper for 5–6 min, until softened and lightly browned.
• 4 Toast the spices and rice 🌿 Add garlic, cumin, smoked paprika, oregano, and chili flakes. Cook for 30 sec, then stir in the rinsed rice and toast for 1–2 min.
• 5 Simmer the rice 🍅 Add chopped tomatoes, stock, salt, and black pepper. Stir once, bring to a gentle boil, then cover and cook over low heat for 16–18 min.
• 6 Add the beans and corn 🫘 Fold in the black beans, charred corn, and remaining sweetcorn. Cover again and cook for another 3–4 min, until the rice is tender and the liquid has absorbed.
• 7 Cook the shrimp 🔥 Heat the remaining olive oil in a separate pan over high heat. Add the marinated shrimp in a single layer and cook for 1½–2 min per side, until pink, curled, and lightly caramelized.
• 8 Make the avocado salsa 🥑 Gently mix avocado, cherry tomatoes, red onion, coriander, lime juice, olive oil, and salt. Keep the pieces chunky and fresh.
• 9 Assemble and serve ✨ Arrange the chipotle-lime shrimp over the smoky rice. Spoon the avocado salsa on top and finish with coriander, jalapeños, and fresh lime wedges.

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