Grilled Sweet Chipotle Shrimp
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Grilled Sweet Chipotle Shrimp

Grilled Sweet Chipotle Shrimp

with Avocado-Corn Salad

Here comes a recipe that reads as 'weekend special' but it's actually simple enough for any day of the week! Juicy jumbo shrimp are grilled to charred perfection before being tossed in a sweet and smoky chipotle sauce. Flavourful cilantro rice and a vibrant avocado-bean and corn salad are ideal accompaniments!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

285 g


(Contains Shrimp)

¾ cup

Basmati Rice

370 mL

Black Beans

2 unit

Corn on the Cob

1 unit


2 unit


113 g

Baby Tomatoes

24 g


¼ cup

Feta Cheese, crumbled

(Contains Milk)

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

1 tbsp

Mexican Seasoning

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


½ tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories970 kcal
Fat40 g
Saturated Fat10 g
Carbohydrate120 g
Sugar14 g
Dietary Fiber21 g
Protein40 g
Cholesterol200 mg
Sodium2140 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Paper Towel
Medium Bowl


Cook rice

Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 450°F over medium-high heat. Using a strainer, drain and rinse black beans.Add vegetable stock powder, 1 1/2 cups (3 cups) water and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice and half the black beans, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 14-16 min.Remove from heat. Set aside, still covered.

Prep and grill corn

Meanwhile, husk corn, then halve crosswise.Add corn to the grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min. Transfer corn to a plate.


Zest, then juice half the lime. Cut remaining lime into wedges.Halve tomatoes.Roughly chop cilantro.Peel, pit, then cut avocado into 1/4 -inch pieces.

Make salad

Add remaining black beans to a large bowl. Using a fork, lightly mash about half of the beans until they burst slightly.Place cobs cut-side down on a cutting board. Moving the knife along the cobs in a downward motion, shave corn kernels off.Add corn, avocados, tomatoes, half the cilantro, 1 tbsp (2 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp oil (1 tbsp) to the bowl with black beans. Season with salt and pepper, to taste, then stir to combine.

Prep and grill shrimp

Using a strainer, drain and rinse shrimp, then pat dry with paper towels.Add shrimp, Mexican Seasoning, half the chipotle sauce and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to coat.Place shrimp on the grill. Close lid and grill, flipping shrimp once, until cooked through, 2-3 min per side.**

Finish and serve

Fluff rice with a fork, then stir in lime zest and remaining cilantro.Divide rice and salad between plates. Sprinkle feta over salad.Top rice with shrimp. Drizzle remaining chipotle sauce over shrimp. Squeeze a lime wedge over top, if desired.