Mediterranean Creamy Chipotle Shrimp Rice Bowl
This bowl brings together the warmth of Mediterranean flavors with the smoky heat of chipotle and the comfort of creamy shrimp over fluffy rice. It feels like something you would make on a busy weeknight but still tastes like it belongs on a restaurant menu. The sauce is rich but balanced with lemon, herbs and a hint of sweetness from roasted peppers. The shrimp cook fast, the rice makes it filling and the toppings keep it bright. It is a great option if you want bold flavor without much work.
Total time: 35 minutes
Prep: 10 minutes
Cooking: 25 minutes
Ingredients
For the Bowl
1 pound medium shrimp, peeled and deveined
2 cups cooked basmati or jasmine rice
1 tablespoon olive oil
1 small red onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and black pepper to taste
For the Creamy Chipotle Sauce
1 tablespoon olive oil
1 tablespoon butter
1 to 2 chipotle peppers in adobo, chopped
1 teaspoon adobo sauce
1 cup heavy cream (or half and half)
1 tablespoon tomato paste
Juice of half a lemon
1 tablespoon grated Parmesan
2 tablespoons chopped parsley
Toppings
Lemon wedges
Chopped parsley
Sliced cucumbers or cherry tomatoes
Feta crumbles (optional)
Instructions
Cook the rice according to package instructions and fluff it with a fork. Keep it warm.
Pat the shrimp dry and season them with salt, pepper, smoked paprika and oregano.
Heat olive oil in a large skillet over medium. Add the shrimp and cook for about two minutes per side until pink. Transfer them to a plate.
In the same pan, add olive oil and butter. Once melted, add the diced onions. Cook until soft.
Stir in the garlic and bell pepper. Let them cook until the pepper becomes tender.
Add the chopped chipotle, adobo sauce and tomato paste. Mix until everything blends.
Pour in the cream and stir. Let it simmer until slightly thickened.
Add Parmesan and lemon juice. Taste and adjust salt and spice.
Return the shrimp to the pan and stir gently so the sauce coats them. Simmer for two minutes.
Assemble the bowls. Add rice at the bottom, spoon shrimp and sauce on top and finish with toppings.
Tips
Dry shrimp well so they sear properly and stay firm.
Do not overcook shrimp. As soon as they curl and turn opaque, they are ready.
If the sauce is too thick, thin it with a splash of warm water or stock.
If the sauce is too mild, add another half teaspoon of adobo or a bit of paprika.
Use a heavy pan to prevent scorching the cream.
Add lemon right at the end to keep the flavor bright.
For extra Mediterranean character, stir in a spoon of roasted pepper paste.
Chop the chipotle finely so the heat spreads evenly.
If your cream splits, lower the heat and whisk gently until smooth.
Let the rice rest for a minute after cooking so it stays fluffy and does not clump in the bowl.
Variations
Swap shrimp with salmon chunks for a richer bowl.
Use pearl couscous instead of rice for a heartier base.
Replace cream with coconut milk for a lighter feel.
Add spinach in the last few minutes of cooking for extra greens.
Stir in crumbled feta to make the sauce tangier.
Add chickpeas to stretch the meal and boost protein.
Go mild by using roasted red pepper puree in place of chipotle.
Make it smoky by adding a touch of harissa.
Turn it into a pasta dish by swapping rice with penne.
Make it dairy free by skipping Parmesan and using olive oil only.
Q&A
Can I use frozen shrimp?
Yes. Thaw completely and pat dry.
Can I use milk instead of cream?
The sauce will be thinner. Half and half works better.
Is the dish very spicy?
It depends on how much chipotle you add. Start small.
Can I meal prep this?
Yes. Store shrimp and rice separately for the best texture.
How long does it last in the fridge?
Two to three days in an airtight container.
Can I make it gluten free?
Yes. All the ingredients are naturally gluten free.
Can I add vegetables?
Absolutely. Zucchini, spinach and mushrooms work well.
Can I use pre cooked shrimp?
You can, but add them at the end so they do not overcook.
Is Parmesan required?
No. It adds depth but the dish tastes great without it.
Can I make it with brown rice?
Yes. It adds a nutty base and holds the sauce well.
Nutrition
(approximate per serving)
Calories: 520
Protein: 32 g
Carbohydrates: 48 g
Fat: 24 g
Fiber: 3 g
Sodium: Variable based on seasoning
Conclusion
This dish is the kind of meal that makes dinner feel special without taking much time. The shrimp stay tender, the sauce has a deep smoky flavor, and the rice carries everything well. With the Mediterranean touches of lemon, peppers and herbs, it feels bright and comforting at the same time. It is flexible enough for quick weeknights and flavorful enough for guests. Add fresh toppings and serve it warm for the best experience.