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Chipotle Shrimp Avocado and Mango Rice Bowls

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These vibrant and flavorful rice bowls combine smoky chipotle shrimp with a refreshing mango avocado salad, roasted corn, and fluffy rice. Perfect for a quick, colorful, and healthy meal!

Ingredients

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Here’s the recipe for Chipotle Shrimp Avocado and Mango Rice Bowls:

Title:

Chipotle Shrimp Avocado and Mango Rice Bowls 🌶️🥑🥭

Description:

These vibrant and flavorful rice bowls combine smoky chipotle shrimp with a refreshing mango avocado salad, roasted corn, and fluffy rice. Perfect for a quick, colorful, and healthy meal!

Ingredients:

For the Shrimp:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp lime zest
  • 2 tsp chipotle chili powder
  • 1 tsp paprika
  • ½ tsp cumin
  • ½ tsp dried oregano
  • Salt and pepper, to taste
  • 1 tbsp butter
  • 2 cloves garlic, minced

For the Mango Avocado Salad:

  • 1 avocado, diced
  • 1 mango, diced
  • 1 red pepper, diced
  • 1 serrano pepper, deseeded and diced
  • ½ cup fresh cilantro, chopped
  • ¼ 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
  • 1 tbsp tequila (optional)
  • Salt and pepper, to taste

For the Bowls:

  • 1 cup roasted corn (frozen, canned, or homemade)
  • Steamed white or brown rice

Instructions

1. Prepare the Shrimp:

  • Pat the shrimp dry with paper towels.
  • In a bowl, toss the shrimp with lime zest, chipotle chili powder, paprika, cumin, oregano, salt, and pepper until evenly coated.

2. Cook the Shrimp:

  • Heat 2 tbsp olive oil in a skillet over medium heat.
  • Cook the shrimp in batches, about 2 minutes per side, until pink and opaque. Remove each batch to a plate as you finish.
  • Add all the shrimp back to the pan, along with the butter and minced garlic.
  • Cook for about 3 minutes, stirring occasionally, until the butter browns and the garlic is fragrant. Remove from heat.

3. Make the Mango Avocado Salad:

  • In a large bowl, combine diced avocado, mango, red pepper, serrano pepper, cilantro, mint, chives, and green onions.
  • In a small bowl, whisk together olive oil, lime juice, mango jam, tequila (if using), and a pinch of salt and pepper.
  • Pour the dressing over the salad and gently toss to combine.

4. Assemble the Bowls:

  • Divide the steamed rice into four bowls.
  • Top each bowl with shrimp, mango avocado salad, and a generous portion of roasted corn.
  • Garnish with additional cilantro or lime wedges, if desired.

Notes

  • For a more intense flavor, use fresh corn that’s been roasted or grilled.
  • The tequila in the dressing adds a nice depth of flavor but can be omitted if you prefer a non-alcoholic version.
  • This dish is highly customizable – you can add other veggies or toppings of your choice.

Nutrition

Find it online: https://deliceflash.com/chipotle-shrimp-avocado-and-mango-rice-bowls/