Description
These chipotle shrimp avocado and mango rice bowls offer a vibrant and flavorful meal, combining spicy, smoky shrimp with a fresh, tangy mango avocado salad served over steamed rice. Perfect for a quick, healthy dinner bursting with textures and tropical flavors.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb large shrimp, peeled and deveined
- 1 tbsp lime zest
- 2 tsp chipotle chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- Salt and pepper, to taste
Cooking and Finishing
- 2 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
Mango Avocado Salad
- 1 avocado, diced
- 1 mango, diced
- 1 red bell pepper, diced
- 1 serrano pepper, deseeded and diced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1 tbsp fresh chives, chopped
- 2 green onions, diced
- 3 tbsp extra virgin olive oil
- 2 tbsp lime juice
- 1 tbsp mango jam
- Salt and pepper, to taste
Additional
- 1 cup roasted corn (frozen, canned, or homemade)
- Steamed white or brown rice
Instructions
- Season the Shrimp: Dry the shrimp thoroughly using paper towels. In a bowl, toss them with chipotle chili powder, lime zest, paprika, cumin, oregano, and a generous amount of salt and pepper. Ensure all shrimp are evenly coated with the spice mix.
- Cook the Shrimp: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook shrimp in batches, about 2 minutes per side, until they turn pink and develop a light char. Transfer cooked shrimp to a plate and repeat until all shrimp are cooked.
- Finish with Garlic Butter: Return all cooked shrimp to the pan. Add butter and minced garlic, cooking for approximately 3 minutes while stirring continuously until butter browns slightly and garlic becomes fragrant. Remove from heat.
- Prepare the Mango Avocado Salad: In a large bowl, combine diced avocado, mango, red bell pepper, serrano pepper, cilantro, mint, chives, and green onions. In a separate small jar or bowl, whisk together extra virgin olive oil, lime juice, mango jam, and a pinch of salt and pepper. Pour the dressing over the salad mixture and gently toss to combine.
- Assemble the Rice Bowls: Divide steamed white or brown rice evenly among four serving bowls. Top each bowl with a portion of the chipotle garlic shrimp, a generous scoop of the mango avocado salad, and finish with roasted corn. Serve immediately for the best flavor and texture.
Notes
- Use paper towels to thoroughly dry shrimp to ensure they sear properly and develop a good crust.
- Cooking shrimp in batches prevents overcrowding the skillet, which helps achieve better browning.
- The mango jam in the dressing adds a subtle sweetness balancing the spicy shrimp.
- Use fresh herbs like cilantro, mint, and chives to enhance the freshness of the salad.
- This dish pairs well with either white or brown rice depending on preference.
- For a spicier kick, leave seeds in the serrano pepper or add additional chipotle powder to shrimp seasoning.
