There is nothing quite as vibrant and satisfying as the Chipotle Shrimp, Avocado, and Mango Rice Bowls Recipe. This colorful dish is a harmonious celebration of smoky, spicy shrimp perfectly paired with the creamy avocado and sweet mango, all nestled atop a bed of fluffy rice. Every bite bursts with layers of flavor and texture that feel both fresh and indulgent, making it an ideal meal for warm evenings or when you want to impress without stress.
Ingredients You’ll Need
The magic of this Chipotle Shrimp, Avocado, and Mango Rice Bowls Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role, whether adding vibrant color, bold flavor, or fresh texture, ensuring every element shines on your plate.
- 1 lb large shrimp, peeled and deveined: The star protein, offering a tender, juicy base for smoky spices.
- 1 tbsp lime zest: Adds a bright citrus zing that lifts the shrimp beautifully.
- 2 tsp chipotle chili powder: Brings that warm, smoky heat essential to the dish’s character.
- 1 tsp paprika: Enhances color and a subtle earthiness.
- 1/2 tsp cumin: Introduces a nutty, warm undertone.
- 1/2 tsp dried oregano: Offers an herbal note that balances the spices.
- Salt and pepper, to taste: Simple seasoning to elevate all flavors.
- 2 tbsp olive oil: For cooking the shrimp and adding richness.
- 1 tbsp butter: Adds a luscious, nutty finish to the shrimp as it cooks.
- 2 cloves garlic, minced: Provides aromatic depth and a savory kick.
- 1 avocado, diced: Creamy texture that cools the heat.
- 1 mango, diced: Perfectly sweet contrast to the smoky shrimp.
- 1 red bell pepper, diced: Crunch and vibrant color.
- 1 serrano pepper, deseeded and diced: For a controlled, lively heat.
- 1/2 cup fresh cilantro, chopped: Adds fresh, citrusy brightness.
- 1/4 cup fresh mint, chopped: Brings a refreshing herbal lift.
- 1 tbsp fresh chives, chopped: Mild onion flavor that ties the salad together.
- 2 green onions, diced: Adds a gentle pungency and crunch.
- 3 tbsp extra virgin olive oil: Forms the base of the mango-avocado dressing.
- 2 tbsp lime juice: Introduces acidity and brightness to the dressing.
- 1 tbsp mango jam: Sweetens the dressing with an exotic twist.
- 1 cup roasted corn: Adds sweetness and a bit of charred crunch, essential for texture contrast.
- Steamed white or brown rice: The neutral, fluffy foundation that soaks up all the flavors.
How to Make Chipotle Shrimp, Avocado, and Mango Rice Bowls Recipe
Step 1: Season the Shrimp
Begin by drying your shrimp thoroughly with paper towels; this step is essential to getting a nice sear. Toss the shrimp in a bowl with chipotle chili powder, lime zest, paprika, cumin, oregano, salt, and pepper. Make sure each shrimp is evenly coated, so every bite has that perfect punch of smoky, spicy flavor.
Step 2: Cook the Shrimp
Heat olive oil in a skillet over medium-high heat and cook the shrimp in batches for about 2 minutes per side until they turn pink and develop a slight char. Cooking in batches prevents overcrowding and ensures a beautiful crust. Transfer the cooked shrimp to a plate and repeat until all are done.
Step 3: Create the Garlic Butter Finish
Return all the shrimp to the skillet, add butter and minced garlic. Stir and cook for about 3 minutes until the butter browns a bit and the garlic becomes fragrant and golden. This step infuses the shrimp with rich, nutty flavors that elevate the whole dish.
Step 4: Prepare the Mango-Avocado Salad
In a large bowl, combine diced avocado, mango, red bell pepper, serrano pepper, cilantro, mint, chives, and green onions. The mix of creamy, sweet, spicy, and herbal components makes this salad the refreshing counterpart to the spicy shrimp. Whisk together olive oil, lime juice, mango jam, salt, and pepper in a separate jar, then pour it over the salad and toss gently until everything is well coated.
Step 5: Assemble the Bowls
Divide the steamed rice evenly into bowls. Top with the warm chipotle garlic shrimp, a generous scoop of mango-avocado salad, and finally, sprinkle roasted corn on top for a burst of juicy, sweet crunch. Serve immediately to enjoy the perfect interplay of textures and temperatures.
How to Serve Chipotle Shrimp, Avocado, and Mango Rice Bowls Recipe
Garnishes
For an extra pop of color and flavor, sprinkle with additional fresh cilantro, chopped chives, or a squeeze of fresh lime just before serving. A light dusting of smoked paprika or chili flakes can add a little extra heat and visual appeal, making each bowl look and taste even more inviting.
Side Dishes
This bowl is a complete meal, but if you want to add something on the side, think simple and fresh: a crisp green salad with a citrus vinaigrette, grilled vegetables, or even some warm, fluffy corn tortillas work beautifully. They add complementary textures without overshadowing the main event.
Creative Ways to Present
For a fun twist, serve the components deconstructed on a large platter allowing guests to build their own bowls. Alternatively, layer the ingredients in clear glass jars for a stunning visual effect perfect for meal prep or bringing to gatherings. You can also swap the rice for quinoa or cauliflower rice for a different texture and nutritional boost.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover shrimp, salad, and rice separately in airtight containers for up to 2 days to keep the textures fresh. Avoid combining the salad with the shrimp to prevent sogginess. The shrimp taste best when reheated gently to maintain their tenderness.
Freezing
While the cooked shrimp can be frozen for up to one month, the fresh mango-avocado salad does not freeze well due to the creamy texture of the avocado. Freeze just the shrimp and rice for future convenience, and prepare a fresh salad when ready to serve again.
Reheating
Reheat the shrimp and rice gently in a skillet over medium-low heat to avoid toughening the shrimp. Adding a splash of water or broth helps keep everything moist. The mango-avocado salad should be served cold and freshly tossed for the best taste.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely, frozen shrimp work wonderfully as long as they are fully thawed and patted dry before cooking. This helps ensure a nice sear and prevents excess moisture.
What can I substitute for the mango if it’s out of season?
Pineapple or peaches are excellent alternatives that provide a similar balance of sweetness and juiciness, keeping the salad vibrant and fresh.
Is this dish gluten-free?
Yes, this entire Chipotle Shrimp, Avocado, and Mango Rice Bowls Recipe is naturally gluten-free, provided you choose gluten-free ingredients for items like mango jam.
Can I make this recipe vegan?
You can swap shrimp for grilled tofu or seasoned tempeh and leave out the butter or replace with vegan butter to maintain the rich flavor fully plant-based.
How spicy is this recipe?
The recipe has a moderate level of heat thanks to the chipotle chili powder and serrano pepper, but you can adjust the spice by using less serrano or removing the seeds to tone it down.
Final Thoughts
There is such joy in creating and savoring the Chipotle Shrimp, Avocado, and Mango Rice Bowls Recipe. It’s the kind of meal that feels indulgent yet fresh, exotic yet approachable, perfect for a casual night or impressing friends and family. Give it a try soon—you might just find it becoming one of your favorite go-to dishes!
Print
Chipotle Shrimp, Avocado, and Mango Rice Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 bowls
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
Description
These Chipotle Shrimp Avocado and Mango Rice Bowls offer a vibrant and flavorful combination of spicy, sweet, and fresh ingredients. Juicy chipotle-seasoned shrimp are sautéed with garlic and butter, then served atop steamed rice with a refreshing mango avocado salad and roasted corn, making for an easy yet impressive meal perfect for a quick weeknight dinner or casual entertaining.
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 (quantity enough for 4 servings)
Instructions
- Season the Shrimp: Dry the shrimp thoroughly with paper towels. In a bowl, toss them with chipotle chili powder, lime zest, paprika, cumin, oregano, and a generous amount of 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 pink and lightly charred. Transfer cooked shrimp to a plate and repeat with remaining shrimp.
- Sauté with Garlic and Butter: Return all the cooked shrimp to the skillet. Add butter and minced garlic, cooking for about 3 minutes while stirring until the butter browns slightly and garlic becomes 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 container, whisk together extra virgin olive oil, lime juice, mango jam, and salt and pepper. Pour the dressing over the salad and gently toss to combine evenly.
- Assemble the Bowls: Divide steamed white or brown rice among four bowls. Top each with the chipotle garlic shrimp, a generous scoop of mango avocado salad, and finish with roasted corn. Serve immediately to enjoy the best flavor and texture.
Notes
- For the best texture, use fresh shrimp that are well dried before seasoning to ensure they sear properly.
- You can substitute frozen mango if fresh is unavailable, just thaw and drain excess liquid before dicing.
- Adjust the serrano pepper quantity according to your preferred spice level or omit for milder flavor.
- Brown rice can be used as a healthier alternative to white rice if preferred.
- Leftover shrimp and salad can be stored separately in airtight containers and refrigerated for up to 2 days.
