Firehouse Shrimp Bowl Salad

Tortilla 'bowls' serve as the base for this shrimp and chorizo salad with grains, greens, and beans drizzled with a chipotle-lime yogurt sauce.

• Preparation Time: 50 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 40 mins
• Calories: 869 Calories

Ingredients

• 1 ½ cups water
• 4 cloves garlic, minced
• 2 large tomatoes, chopped
• 1 lime, juiced
• 2 red bell peppers, chopped
• 2 limes, juiced
• 1 (7 ounce) can chipotle peppers in adobo sauce
• 1 pinch salt to taste
• 1 cup uncooked brown rice
• cooking spray
• 2 avocado - peeled, pitted and diced
• 2 pounds uncooked medium shrimp, peeled and deveined
• 1 pinch ground black pepper to taste
• 1 pinch paprika, or to taste
• 2 red onions, chopped
• 1 pinch ground cumin, or to taste
• ½ teaspoon chicken bouillon granules, or to taste
• 1 pinch chili powder, or to taste
• 1 pound chorizo sausage
• 1 (8 ounce) can black beans, rinsed and drained
• 1 head green cabbage, chopped
• 8 (10 inch) flour tortillas, or as needed
• 1 (8 ounce) container low-fat yogurt
• 1 head red leaf lettuce, chopped

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Combine shrimp, lime juice, garlic, salt, black pepper, cumin, and chili powder in a bowl and marinate for at least 30 minutes.

Step 3

Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Set aside to cool.

Step 4

Meanwhile, heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until starting to brown, 4 to 5 minutes. Add shrimp; cook until opaque, 3 to 5 minutes. Remove from heat and let shrimp continue to cook, 1 to 2 minutes. Drain any excess grease and liquid.

Step 5

Coat tortillas lightly with cooking spray. Place tortillas in an oven-safe metal or glass bowl to hold the shape.

Step 6

Bake tortillas in the preheated oven until golden brown, about 10 minutes.

Step 7

Mix lime juice, yogurt, chipotle peppers, and chicken bouillon together to make the sauce.

Step 8

Add rice equally to the bottoms of the tortilla bowls. Cover with beans; add cabbage, lettuce, tomatoes, red onions, and bell peppers. Top with the shrimp-chorizo mixture, avocados, and sauce. Sprinkle paprika on top.