Description
These chipotle shrimp avocado and mango rice bowls offer a vibrant and flavorful meal combining spicy, smoky shrimp with a refreshing mango avocado salad, served over steamed rice and topped with roasted corn. Perfect for a quick and healthy dinner bursting with fresh herbs and tropical sweetness.
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
- 1 cup roasted corn (frozen, canned, or homemade)
To Serve
- 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 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 for about 2 minutes per side until they turn pink and develop a light char. Transfer cooked shrimp to a plate as you go and repeat until all are cooked. (Total cooking shrimp time: approx. 8 minutes)
- 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 bowl or jar, 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
- Ensure shrimp are completely dry before seasoning to get a nice char.
- Cooking shrimp in batches prevents overcrowding and ensures even cooking.
- Use fresh herbs for the salad for maximum flavor.
- You can substitute brown rice for a healthier option.
- Adjust the serrano pepper quantity to control heat level in the salad.
