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
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 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.
