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
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, 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.
