Description
These chipotle shrimp avocado and mango rice bowls combine succulent, spiced shrimp with a fresh and vibrant mango avocado salad, all served over steamed rice. The shrimp are perfectly seasoned and sautéed with garlic butter for rich flavor, complemented by a sweet and tangy salad with fresh herbs and a zesty dressing. Finished with roasted corn, this dish is a colorful, nutritious, and satisfying meal ready in just 25 minutes.
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
Additional
- 1 cup roasted corn (frozen, canned, or homemade)
- Steamed white or brown rice (quantity to preference for 4 servings)
Instructions
- Season the Shrimp: Dry the shrimp thoroughly using paper towels to remove excess moisture. In a bowl, toss the shrimp with chipotle chili powder, lime zest, paprika, cumin, dried oregano, and a generous amount of salt and pepper, ensuring they 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 to avoid overcrowding, approximately 2 minutes per side, until the shrimp turn pink and are lightly charred. Transfer the cooked shrimp to a plate and repeat until all shrimp are done.
- Finish with Garlic Butter: Return all the cooked shrimp to the skillet. Add 1 tablespoon butter and the minced garlic. Cook while stirring for about 3 minutes until the butter browns slightly and the garlic becomes deeply fragrant. Remove from heat.
- Prepare the Mango Avocado Salad: In a large bowl, combine diced avocado, diced mango, red bell pepper, serrano pepper, chopped cilantro, mint, chives, and green onions. In a separate small jar or bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons lime juice, 1 tablespoon mango jam, and a pinch of salt and pepper to create the dressing. Pour the dressing over the salad ingredients and gently toss to combine evenly.
- Assemble the Rice Bowls: Divide steamed white or brown rice into four serving bowls. Top each bowl with the chipotle garlic shrimp, a generous scoop of mango avocado salad, and finish with roasted corn on top. Serve immediately to enjoy the best flavor and texture.
Notes
- Drying the shrimp before seasoning ensures better searing and flavor absorption.
- Cooking shrimp in batches prevents steaming and promotes a nice char.
- Use either white or brown rice according to preference; cooking rice ahead of time saves preparation time.
- Serrano pepper can be adjusted or omitted for less heat.
- Fresh herbs like cilantro, mint, and chives add bright flavor but can be substituted with parsley or basil if unavailable.
- Mango jam in the dressing can be replaced with honey or a light fruit preserve if needed.
- Serve immediately because the avocado salad tastes best fresh and the shrimp texture is optimal right after cooking.
