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 milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
¾ cup
Basmati Rice
370 mL
Black Beans
2 unit
Corn on the Cob
1 unit
Avocado
2 unit
Lime
113 g
Baby Tomatoes
24 g
Cilantro
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
Sugar*
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
