Description
This vibrant and flavorful Chipotle Shrimp Avocado and Mango Rice Bowl combines spicy, smoky shrimp with a fresh mango avocado salad, served over steamed rice and topped with roasted corn. A perfect quick and healthy meal packed with bold flavors and textures.
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
- 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
Other
- 1 cup roasted corn (frozen, canned, or homemade)
- Steamed white or brown rice, for serving
Instructions
- Season the Shrimp: Dry the shrimp thoroughly using paper towels. In a bowl, toss them with the chipotle chili powder, lime zest, paprika, cumin, oregano, and a generous amount of salt and pepper. Make sure the shrimp are evenly coated with the spice mixture.
- Cook the Shrimp: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the shrimp in batches, about 2 minutes per side, until pink and lightly charred. Transfer cooked shrimp to a plate as you go, and repeat until all the shrimp are cooked.
- Finish with Garlic Butter: Return all the shrimp to the pan. Add the butter and minced garlic. Cook for about 3 minutes, stirring frequently, until the butter browns slightly and the garlic is deeply 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 small jar or bowl, whisk together extra virgin olive oil, lime juice, mango jam, and a pinch of salt and pepper to make the dressing. Pour the dressing over the salad and gently toss to combine.
- Assemble the Rice Bowls: Divide steamed white or brown rice among serving bowls. Top each with the chipotle garlic shrimp, a generous scoop of mango avocado salad, and finish with roasted corn. Serve immediately for best flavor and texture.
Notes
- Use peeled and deveined shrimp for quicker cooking and easier eating.
- Adjust the amount of chipotle chili powder to control the heat level.
- Ensure shrimp are dry before seasoning for better searing.
- Fresh mango and avocado are key for the vibrant salad texture and flavor.
- Use brown rice for a healthier, fiber-rich option or white rice for a softer texture.
- The roasted corn adds a sweet and smoky crunch to balance the dish.
