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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Black Beans
2 unit(s)
Corn on the Cob
1 unit(s)
Avocado
2 unit(s)
Lime
113 g
Baby Tomatoes
14 g
Cilantro
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Chipotle Sauce
(Contains: Milk, Egg, Mustard, Soy May contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat)
8 g
Mexican Seasoning
(May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
½ tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.**
- 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.
