shrimp bowl

Chipotle Orange Shrimp with Cilantro Rice! Tender shrimp in a sweet-meets-smoky cream sauce piled high on cilantro-speckled rice with a side of tangy cucumbers. 

Chipotle Orange Shrimp with Cilantro Rice

chipotle pepper (or half of one pepper,

heavy cream

garlic

salt

orange

olive oil

shrimp, tails removed, patted dry

cumin

white rice (I like jasmine rice

cilantro

Sauce

Blend sauce ingredients together until mostly smooth. But don&#8217;t overblend! See notes.

Sauce: Blend sauce ingredients together until mostly smooth. But don't overblend! See notes.

Chipotle Orange Shrimp with Cilantro Rice Step 1

Rice

Cook rice according to package directions. Stir in cilantro and salt to taste (+ add lime juice, or the juice of the zested orange, if you want some citrus goodness in there).

Rice: Cook rice according to package directions. Stir in cilantro and salt to taste (+ add lime juice, or the juice of the zested orange, if you want some citrus goodness in there).

Chipotle Orange Shrimp with Cilantro Rice Step 2

Shrimp

Heat the oil over medium high heat. Add the shrimp and sauté for 2 minutes on each side, sprinkling with the cumin, plus some salt and pepper.

Shrimp: Heat the oil over medium high heat. Add the shrimp and sauté for 2 minutes on each side, sprinkling with the cumin, plus some salt and pepper.

Chipotle Orange Shrimp with Cilantro Rice Step 3

Finish

Add the sauce and simmer for another 5 minutes or so. Serve shrimp over rice, with a salad or some fresh zippy cucumbers.

Finish: Add the sauce and simmer for another 5 minutes or so. Serve shrimp over rice, with a salad or some fresh zippy cucumbers.

Chipotle Orange Shrimp with Cilantro Rice Step 4

I would think coconut milk instead of cream might work. Also, for those who are not a fan of spicy food, one could use a bit of chipotle powder instead of the real thing.
My wife can't deal with the heat.

Wow...this was amazing.  I used a 3/4 C from a can of coconut cream (used 1/2 thick and 1/2 watery part) instead of dairy cream, and did have to thicken the sauce with a little arrowroot powder (or cornstarch).  I used the rest of the can of coconut cream and water to make the rice.  Heavenly!!  (also...I freeze the rest of the can of chipotle peppers for later use and they always hold up great).

I did shrimp for me and chicken for the shrimp-haters in my house.

This turned out great! Five stars for prepping everything in 15 minutes while my baby napped and then spending another 15 cooking it after putting her to bed. I think making the cucumbers a few hours ahead made them that much better. They got pickly instead of more salad like and added a very unique pop. Loved having something new that actually was so easy! Great with brown rice.

Super easy and delicious! My kids are currently fighting over the last cucumber.

I love great recipes with shrimp!  And it's gluten free!  Awesome!  I'm so excited to serve to my family.

This one's a winner! Thanks for sharing all the yummy recipes. This is my go-to site when I  don't know what to make for dinner.

So very good!  I saw this post on Instagram and knew it would be great. The citrus is a game changer. Bet it would be good with lime too ❤️ Heavy rotation for this, yum!

5 freakin stars for this one! Holy amazeballs was it good! 'Nuff said.

We tried this for the first time and it was delicious!  With the one chipotle pepper it packed some kick, which we loved.  I sub'd chicken for shrimp, as I didn't have shrimp on-hand, cut into 2 inch pieces -- it was yummy.   I do plan doing the shrimp version.  Also, did half-n-half instead of heavy cream with an 1/8 cup or less of melted butter.  I do plan on trying the recipe with shrimp.  This will be a regular rotation dinner item from now on.  Thank you such an easy to prepare and great tasting recipe.

We loved this! Didn’t have heavy cream only half and half and it was terrific! We are gonna add it into our regular meal rotation! Also gonna try cauliflower rice next time. Loved the yummy cucumbers!! 10/10!

I made this tonight. I think the flavors had great potential but the orange zest made the sauce have a bitter aftertaste. I used the zest of a whole orange...did I misinterpret the recipe? Should I have used less zest?

Once again, POY wins at dinner! Made this tonight with boneless chicken thighs (because I’m shrimp averse) SO GOOD! The sauce flavors are zesty and spicey and creamy. I did 5 minutes on each side for the chicken then add the sauce and simmered for 5 minutes. And you can’t forget the cucumber, perfect addition

I made this for dinner and then had leftovers for lunch and it was so good I can't stop thinking about it!! I never leave reviews. Instead of cucumbers, I served with sauteed Asian greens. Make it!

This was a big hit last night with the family. My husband made it in my absence and I came home to rave reviews.

Made this tonight and it was yummy.  I did take the shrimp out of the sauce for a bit and thickened up the sauce for our taste and then put them back in but other than that stuck to the recipe including the juice of the orange into the cooked rice.  Pinch of yum never disappoints.  Will be making this again.

I made this last night and it was wonderful! I made the dairy free version and used a bit less than a teaspoon of dried chipotle pepper. Since our kids aren’t fans of vinegar I treated the cucumbers with a dash of sugar and lime juice and it still turned out great! This recipe will be going into our regular rotation for quick meals. Thank you!

Made this for dinner tonight and the flavors are amazing!  I used basamati instead of jasmine rice, and followed another commenter to let the cucumber sit in the marinade for a few hours. This recipe will definitely be on repeat!

https://content.jwplatform.com/videos/xiCsam6m.mp4

Chipotle Orange Shrimp with Cilantro Rice! Tender shrimp in a sweet-meets-smoky cream sauce piled high on cilantro-speckled rice with a side of tangy cucumbers. 

Chipote Orange Shrimp with Cilantro Rice

This Spicy Shrimp Bowl is a hearty and nutritious complete meal full of vibrant flavors and great textures.

Spicy Shrimp Bowl

quinoa

avocado, diced

mangoes,

½ English cucumber, julienned

red bell pepper, sliced thin

Tbsp chili oil

soy sauce

Tbsp honey

½ lime, juiced

¼ cup cilantro, chopped

mint leaves, chopped (optional)

peanuts,

cooking oil

shrimp

garlic cloves, finely chopped

Tbsp fresh ginger, finely chopped

tsp rice vinegar

Cook quinoa according to directions on package.

Toss together mango salad ingredients.

Heat oil in a skillet over medium high...

Heat oil in a skillet over medium high heat. Sauté the shrimp for a couple of minutes, then add the ginger and garlic and cook for one minute. Add in the sauce, then cook till shrimp are cooked through, about 3-4 minutes.

Fill the bottom of bowls with quinoa, top...

Fill the bottom of bowls with quinoa, top with shrimp, mango salad, and freshly cut avocado.

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The most viewed shrimp bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine