Orange Chipotle Shrimp And Rice Bowl

This delicious, easy-to-make orange chipotle shrimp and rice bowl makes a quick, nutritious weeknight meal that takes just 15 minutes to prepare!

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There is just something about an array of colorful, delicious foods coming together in a bowl that makes your meal more interesting. More and more, I keep seeing bowls offered at restaurants and popping up on Pinterest. I have been wanting to make a rice bowl recipe for a while. When I was tasked with creating a recipe using Minute® Rice, Dole® Pineapple, and Kikkoman® products, I knew it was the ideal opportunity to create a delicious Asian-Latino fusion Orange Chipotle Shrimp Rice Bowl.

Don’t be fooled! Even if this recipe looks awesome (if I do say so myself), it’s so simple to make. You can stir up fun and delicious meals without spending all day in the kitchen when you use products that make cooking quicker and easier, like Minute® Rice, Dole® Pineapple, and Kikkoman®.

I really like that this recipe is nutritious and well-balanced. There is no reason to sacrifice flavor when you are cooking healthy meals; it’s just a matter of getting creative and combining the right ingredients. When it comes to adding lots of flavor and an Asian flair to recipes, I always use Kikkoman® sauces.

I always have Minute® Rice at home. It’s ready in just 5 minutes, and it’s so easy to add a wide variety of ingredients to create an infinite number of delicious meals. For this recipe, I used Minute® White Rice, which came out fluffy and delicious and is gluten-free and non-GMO, too. Combined with lime zest and the sweetness and tanginess of Dole® Pineapple, this rice has now become one of my family’s favorites. The kids just love it!

Ingredients for Chipotle Orange Shrimp

• 2 pounds medium shrimp, peeled and deveined
• ½ cup Kikkoman Orange Sauce
• 2 tablespoons Kikkoman Soy Sauce
• 1 teaspoon rice vinegar
• 2 tablespoons chipotle adobo sauce
• 1 teaspoon coconut oil
• 1/2 teaspoon ginger
• chopped scallions
• black sesame seeds
• 1 Hass avocado
• ½ cup shredded purple cabbage

Ingredients for Cilantro Pineapple Rice 

• 2 cups uncooked Minute Rice®
• 2 cups of water
• 1/2 cup crushed pineapple
• 1/2 teaspoon grated lime zest
• 1/4 teaspoon salt
• 1/4 cup minced fresh cilantro

How to Make Orange Chipotle Shrimp and Rice Bowls

1. In a small bowl, whisk together soy sauce, ginger, chipotle, and rice wine vinegar. Toss the shrimp with the soy sauce mixture until well coated. Set aside.
2. Cook rice according to instructions in the box.
3. While rice is cooking, heat coconut oil. Add shrimp and stir-fry for about 3 minutes. Add orange sauce to the pan and cook until the sauce thickens and the shrimp are cooked, about 2-3 more minutes.
4. Add pineapple and lime zest to the rice. Add salt and pepper to taste. Add fresh cilantro and gently fold it into the rice.
5. Add rice to the bowl, and add the shrimp, half of an avocado, and a bit of purple cabbage. Season the avocado with salt (I also like to add a bit of lime juice).
6. Sprinkle with black sesame seeds and scallions.

This sweet, delicious Asian flavor of the Kikkoman® orange sauce, paired with the spiciness of chipotle, comes together in a burst of flavor. And fresh ingredients like avocado, cilantro, and cabbage make this easy-to-make dish interesting. For a milder version that is great for everyone in the family, you can always reduce the chipotle or leave it out altogether.

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Orange Chipotle Shrimp and Rice Bowl

Yield: 4

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Chipotle-spiced shrimp in a sweet orange sauce over cilantro-pineapple rice, with avocado, purple cabbage, and black sesame seeds. A Latino-fusion bowl, ready in about 15 minutes!

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Ingredients

FOR CHIPOTLE ORANGE SHRIMP

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• 2 pounds of medium shrimp, peeled and deveined
• ½ cup Kikkoman Orange sauce
• 2 tablespoons Kikkoman soy sauce
• 1 teaspoon rice vinegar
• 2 tablespoons chipotle adobo sauce
• 1 teaspoon coconut oil
• 1/2 teaspoon ginger
• Chopped scallions
• Black sesame seeds
• 2 Hass avocados
• ½ cup shredded purple cabbage

FOR CILANTRO PINEAPPLE RICE

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• 2 cups uncooked Minute® White Rice
• 2 cups of water
• 1/2 cup crushed pineapple
• 1/2 teaspoon grated lime zest
• 1/4 teaspoon salt
• 1/4 cup minced fresh cilantro
• Pepper, to taste

Instructions

1. In a small bowl, whisk together soy sauce, ginger, chipotle, and rice wine vinegar. Toss the shrimp with the soy sauce mixture until well coated. Set aside.

2. Cook rice according to instructions in the box.

3. While rice is cooking, heat coconut oil. Add shrimp and stir-fry for about 3 minutes. Add orange sauce to the pan and cook until the sauce thickens and the shrimp are cooked, about 2-3 more minutes.

4. Add pineapple and lime zest to the rice. Add salt and pepper to taste. Add fresh cilantro and gently fold it into the rice.

5. Add rice to the bowl, and add the shrimp, half of an avocado and a bit of purple cabbage. Season the avocado with salt (I also like to add a bit of lime juice).

6. Sprinkle with black sesame seeds and scallions.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 822Total Fat: 17gSaturated Fat: 4gUnsaturated Fat: 13gCholesterol: 481mgSodium: 2949mgCarbohydrates: 103gFiber: 10gSugar: 11gProtein: 61g

Nutritional values are estimates calculated using standard databases. Actual values may vary based on specific ingredients and brands used.

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Cesar Diaz

Cesar is a freelance graphic designer with more than 15 years of experience in the advertising world.He is the creative force behind GrowingUpBilingual.com and 365thingsswfl.com.2 year ago he gave up his steady job so he could spend more time at home and be more involved in his kid's lives. He loves sharing tips to maintain a healthier lifestyle both at home and while traveling. He likes to cook low calorie meals with a Latino touch, specially if they are on the grill. He is a techie, a carnivore and a fitness buff not necessarily in that order. During his free time he enjoys mountain biking, working out at the gym, watching movies and traveling with his family.

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