If you are craving a vibrant, flavorful meal that bursts with freshness and just the right amount of spice, look no further than this Chipotle Shrimp, Avocado, and Mango Rice Bowls Recipe. Combining tender, smoky shrimp with creamy avocado and sweet mango, all nestled over a bed of fluffy rice, this dish promises a perfect balance of textures and tastes. Whether you want a quick weeknight dinner or an impressive dish to share with friends, these rice bowls deliver extraordinary flavor with simple ingredients and straightforward steps.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the harmony of fresh, wholesome ingredients that each bring their own magic, from smoky chipotle-spiced shrimp to the bright tropical sweetness of mango. Every component serves a delicious purpose, crafting layers of taste, texture, and color that make this dish unforgettable.
- 1 lb large shrimp, peeled and deveined: The star protein, perfect for absorbing the chipotle seasoning and garlic butter.
- 1 tbsp lime zest: Adds an irresistible citrus brightness that contrasts beautifully with the smoky spices.
- 2 tsp chipotle chili powder: Provides the signature smoky heat that gives this recipe its character.
- 1 tsp paprika: Enhances color and depth without overwhelming the palette.
- 1/2 tsp cumin: Infuses an earthy, warm undertone to complement the shrimp.
- 1/2 tsp dried oregano: Adds subtle herbaceous complexity.
- Salt and pepper, to taste: Essential seasonings to bring out all the flavors.
- 2 tbsp olive oil: Used for cooking the shrimp, offering a clean, fruity note.
- 1 tbsp butter: Creates a luscious garlic butter sauce to finish off the shrimp.
- 2 cloves garlic, minced: Imparts aromatic richness and depth.
- 1 avocado, diced: Provides creamy texture and a mellow balance to the spicy shrimp.
- 1 mango, diced: Brings juicy sweetness and tropical freshness.
- 1 red bell pepper, diced: Adds vibrant crunch and color.
- 1 serrano pepper, deseeded and diced: Offers a touch of heat with a crisp bite.
- 1/2 cup fresh cilantro, chopped: Brightens the dish with its zesty, citrusy fragrance.
- 1/4 cup fresh mint, chopped: Adds a cool, refreshing twist.
- 1 tbsp fresh chives, chopped: Brings mild oniony flavor and lovely green flecks.
- 2 green onions, diced: Provides crunch and mild sharpness.
- 3 tbsp extra virgin olive oil: Forms the base of the mango avocado salad dressing.
- 2 tbsp lime juice: Balances sweetness with bright acidity in the dressing.
- 1 tbsp mango jam: Enhances the fruitiness of the salad while adding a subtle sweetness.
- Salt and pepper, to taste: To season the salad just right.
- 1 cup roasted corn: Adds warmth, sweetness, and contrasting roasted notes.
- Steamed white or brown rice: The perfect fluffy base that ties all the elements together.
How to Make Chipotle Shrimp, Avocado, and Mango Rice Bowls Recipe
Step 1: Season the Shrimp
Start by thoroughly drying your shrimp using paper towels – this will help them sear beautifully without steaming. In a mixing bowl, toss the shrimp with chipotle chili powder, lime zest, paprika, cumin, oregano, and generous salt and pepper. Be sure every shrimp is coated evenly with the spice blend, as this will form a deliciously smoky, citrus-infused crust once cooked.
Step 2: Cook the Shrimp
Warm 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the shrimp in batches to prevent overcrowding, about 2 minutes per side. You want them to turn pink and get a slight char for that perfect texture and smoky flavor. Transfer cooked shrimp to a plate before moving on to the next batch.
Step 3: Finish with Garlic Butter
Once all the shrimp are cooked, return them all to the pan. Add the butter and minced garlic, cooking for about 3 minutes while stirring. The butter will brown slightly, developing a rich nutty flavor, and the garlic will become deeply fragrant, coating the shrimp in a luscious sauce. Remove from heat to preserve those wonderful aromatics.
Step 4: Prepare the Mango Avocado Salad
In a large bowl, combine the diced avocado, mango, red bell pepper, serrano pepper, cilantro, mint, chives, and green onions. To make the dressing, whisk together extra virgin olive oil, lime juice, mango jam, and a pinch of salt and pepper in a small bowl or jar. Pour this dressing over the salad and toss gently to ensure all those fresh ingredients are perfectly coated without bruising the avocado.
Step 5: Assemble the Chipotle Shrimp, Avocado, and Mango Rice Bowls Recipe
Divide warm steamed rice evenly among four bowls. Top each bowl with a generous serving of chipotle garlic shrimp, then add a heaping scoop of mango avocado salad on the side. Finish by sprinkling roasted corn over the top for a sweet, smoky crunch. Serve these bowls immediately while the shrimp are warm and the salad fresh for the best burst of tastes and textures.
How to Serve Chipotle Shrimp, Avocado, and Mango Rice Bowls Recipe
Garnishes
For even more flavor and visual appeal, garnish your rice bowls with extra chopped fresh cilantro and a wedge of lime for squeezing over just before eating. A drizzle of creamy chipotle sauce or a sprinkle of toasted pumpkin seeds can also add exciting layers of texture and flavor if you want to get creative.
Side Dishes
This dish pairs excellently with a light, crisp green salad or a simple black bean salad for some added protein and fiber. You could also serve it alongside grilled vegetables, like asparagus or zucchini, to keep the meal balanced and veggie-packed.
Creative Ways to Present
Try serving the components separately for a DIY bowl experience where everyone can customize their own. Or, use vibrant bowls with contrasting colors to make the shrimp, mango, and avocado pop visually. For a fun twist, scoop the mango avocado salad into avocado halves to serve as edible bowls alongside the rice and shrimp.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the refrigerator for up to 2 days. Store the shrimp and mango avocado salad separately to keep the salad fresh and prevent the avocado from browning against the warm shrimp or rice.
Freezing
This recipe is best enjoyed fresh and does not freeze well, especially the avocado and mango salad, which can become mushy after thawing. If you want to freeze, only the cooked shrimp can be frozen and later reheated, but it’s a better experience when freshly made.
Reheating
Reheat the shrimp gently in a skillet over low heat just until warmed through to avoid overcooking and turning them rubbery. Serve with fresh mango avocado salad placed cold on top or on the side to maintain its creamy freshness. Rice can be reheated in the microwave or on the stovetop with a splash of water.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp thoroughly and pat them dry before seasoning and cooking. This helps achieve a nice sear and better flavor absorption.
What can I substitute if I can’t find chipotle chili powder?
If chipotle chili powder isn’t available, try smoked paprika with a pinch of cayenne pepper for smokiness and heat, although the flavor won’t be exactly the same.
Is this recipe very spicy?
The heat level is balanced thanks to the creamy avocado and sweet mango. However, you can adjust the amount of chipotle chili powder and serrano pepper to suit your spice tolerance.
Can I use brown rice instead of white rice?
Yes, brown rice works beautifully here and adds a nuttier flavor and extra fiber. Just ensure it is cooked and slightly cooled before assembling your bowls.
How long does it take to prepare this Chipotle Shrimp, Avocado, and Mango Rice Bowls Recipe?
This delicious recipe comes together in about 25 minutes, making it perfect for a quick yet impressive meal any night of the week.
Final Thoughts
There is something truly magical about the way smoky chipotle shrimp mingles with luscious avocado and juicy mango in these rice bowls. This Chipotle Shrimp, Avocado, and Mango Rice Bowls Recipe is a guaranteed crowd-pleaser that’s easy to make and packed with flavor, color, and nutrition. I hope you get the chance to try it soon – it might just become your new favorite go-to meal!
Print
Chipotle Shrimp, Avocado, and Mango Rice Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Description
These Chipotle Shrimp Avocado and Mango Rice Bowls are a vibrant and flavorful meal featuring spicy chipotle-seasoned shrimp, a refreshing mango avocado salad, and roasted corn served over steamed rice. Ready in just 25 minutes, this recipe balances smoky, sweet, and tangy flavors with fresh herbs for a satisfying and colorful dish perfect for a quick weeknight dinner.
Ingredients
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, for serving
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 salt and pepper until 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 are pink and lightly charred. Transfer cooked shrimp to a plate and repeat until all shrimp are done.
- Finish with Garlic Butter: Return all shrimp to the pan. Add butter and minced garlic, then cook for about 3 minutes while stirring until the butter browns slightly and the garlic is 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, salt, and pepper to make the dressing. Pour dressing over the salad and gently toss to combine.
- Assemble the Rice Bowls: Divide steamed rice among serving bowls. Top each bowl with chipotle garlic shrimp, a generous scoop of mango avocado salad, and roasted corn. Serve immediately for best flavor and texture.
Notes
- Drying the shrimp thoroughly before seasoning ensures better browning and texture.
- Cooking shrimp in batches prevents overcrowding and promotes even searing.
- The mango jam in the salad dressing adds a subtle sweetness to balance the heat from chipotle and serrano peppers.
- Use brown rice instead of white for added fiber and nutrients if preferred.
- Fresh herbs like cilantro, mint, and chives brighten the dish and add complexity.
- Roasted corn can be substituted with grilled corn for a smoky flavor.
