If you’re craving a vibrant, flavorful meal that beautifully combines spicy, sweet, and fresh elements, the Chipotle Shrimp, Avocado, and Mango Rice Bowls Recipe is going to become your new favorite. This dish brings together tender shrimp seasoned with smoky chipotle, creamy avocado, juicy mango, and a bright, herb-packed salad all nestled on a bed of fluffy rice. It’s a celebration of textures and colors that’s as joyful to eat as it is simple to prepare, perfect for weeknights or impressing friends without stress.
Ingredients You’ll Need
Gathering the ingredients for this recipe is a breeze, but each item plays a vital role. From the spicy kick in the shrimp to the sweet mango and fresh herbs, every bite bursts with personality, texture, and color.
- 1 lb large shrimp, peeled and deveined: The star protein that brings a juicy, tender base with a satisfying chew.
- 1 tbsp lime zest: Adds bright citrus notes to awaken the palate.
- 2 tsp chipotle chili powder: Infuses smoky heat that defines the shrimp’s bold flavor.
- 1 tsp paprika: Adds depth and a subtle earthiness.
- 1/2 tsp cumin: Provides warm, nutty undertones.
- 1/2 tsp dried oregano: Offers a mild herbal aroma to round out the spice blend.
- 1 tbsp butter: Gives richness and helps infuse the garlic’s fragrance into the shrimp.
- 2 cloves garlic, minced: A classic aromatic to intensify flavor and add a hint of pungency.
- 1 avocado, diced: Creamy and smooth, balancing the spice perfectly.
- 1 mango, diced: Sweet and juicy, it adds a tropical brightness.
- 1 red pepper, diced: Brings crispness and a pop of vibrant red color.
- 1 serrano pepper, deseeded and diced: Adds fresh heat without overwhelming the dish.
- 1/2 cup fresh cilantro, chopped: Classic herbaceous freshness for a zesty lift.
- 1/4 cup fresh mint, chopped: Unexpected cool notes that contrast beautifully with chipotle spice.
- 1 tbsp fresh chives, chopped: Mild onion flavor that complements the green onions.
- 2 green onions, diced: Adds crunch and sharpness to the salad.
- 3 tbsp extra virgin olive oil: The base of the dressing, bringing everything together smoothly.
- 2 tbsp lime juice: Brightens and balances the flavors with acidity.
- 1 tbsp mango jam: Concentrated sweetness that enhances the mango pieces.
- 1 tbsp tequila (optional): Adds complexity and a slight bite, elevating the dressing.
- 1 cup roasted corn (frozen or canned): Adds smoky sweetness and satisfying bite.
- Steamed white or brown rice, to serve: The comforting, neutral base that carries all those fantastic flavors.
How to Make Chipotle Shrimp, Avocado, and Mango Rice Bowls Recipe
Step 1: Season the Shrimp
Start by drying the shrimp thoroughly between paper towels to help the seasoning stick better and ensure a nice sear. Toss the shrimp in a bowl with chipotle chili powder, lime zest, paprika, cumin, oregano, and a generous pinch of salt and pepper. This spice blend not only creates a smoky, zesty profile but also lets the shrimp shine without overpowering their natural sweetness.
Step 2: Cook the Shrimp
Heat two tablespoons of olive oil in a skillet over medium-high heat. Cook the shrimp in batches if needed, for about two minutes on each side. They should turn pink and opaque with a slight caramelization. Remove each batch and set aside on a plate. Cooking in batches keeps the pan hot and prevents crowding, which is key for that perfect sear.
Step 3: Finish the Shrimp with Garlic Butter
Return all the shrimp to the pan, add butter and minced garlic, and continue cooking over medium heat. Allow the butter to brown slightly—this brings a nutty richness—and the garlic to become fragrant and golden. Stir the shrimp gently so they absorb all those luscious, buttery garlic flavors. This final touch rounds out the seasoning beautifully.
Step 4: Prepare the Fresh Mango-Avocado Salad
In a large bowl, combine diced avocado, mango, red pepper, serrano pepper, cilantro, mint, chives, and green onions. Whisk together olive oil, lime juice, mango jam, tequila (if using), along with salt and pepper until emulsified. Pour this vibrant dressing over the fruit and herbs, tossing gently to coat every piece. This salad adds irresistible freshness and a complex mix of sweet, spicy, and herbal notes that complement the shrimp perfectly.
Step 5: Assemble the Rice Bowls
Divide steamed rice between four bowls. Top each bowl with a generous helping of the chipotle shrimp, followed by the mango-avocado salad. Finish with a hearty spoonful of roasted corn for a sweet, smoky crunch that adds both texture and flavor contrast. These bowls look incredible and taste even better, making for a satisfying, colorful meal you’ll want again and again.
How to Serve Chipotle Shrimp, Avocado, and Mango Rice Bowls Recipe
Garnishes
A sprinkle of extra chopped cilantro or fresh lime wedges on the side can elevate each serving, allowing guests to customize the brightness. Toasted pumpkin seeds or pepitas add nutty crunch, while a dollop of crema or Greek yogurt cools and balances the spice. These simple garnishes take the dish from wonderful to wow in moments.
Side Dishes
If you’re serving a bigger group or want to round out the meal, light sides like a crisp cucumber salad, grilled veggies, or black beans work beautifully alongside. These sides support the main bowl’s flavors without overwhelming them, maintaining that fresh, summery vibe that makes the Chipotle Shrimp, Avocado, and Mango Rice Bowls Recipe so irresistible.
Creative Ways to Present
For a fun twist, try serving the salad components separately so everyone can build their own bowls. Or spoon the shrimp and mango-avocado salad over tortilla chips for a festive, shareable nacho platter. Another idea is layering the ingredients in clear glasses for a visually stunning parfait presentation that’s perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp and mango-avocado salad keep best when stored separately in airtight containers in the fridge. The salad is freshest on the day it’s made but can last up to 24 hours. Shrimp will stay tender and flavorful for about 2 days, making ready meals a pleasure rather than a chore.
Freezing
This recipe doesn’t freeze well because of the fresh avocado and mango salad, which can become watery and lose texture. If you want to prep ahead, freeze only the cooked shrimp and the spice blend separately, then thaw and combine with freshly made salad and rice when ready to serve.
Reheating
Reheat shrimp gently in a skillet over low heat or in the microwave for just a short time to avoid rubbery texture. Avoid reheating the avocado and mango mixture; refresh the salad components instead for best taste and texture. Quickly warming your rice before assembling completes your meal with ease.
FAQs
Can I substitute the shrimp with another protein?
Absolutely! Chicken breast or firm fish like mahi-mahi can be seasoned and cooked similarly. Just adjust cooking times accordingly to ensure your protein stays juicy and flavorful.
Is this recipe spicy?
The chipotle chili powder and serrano pepper do add a moderate kick, but you can adjust the heat level by reducing the amount of chili powder or omitting the serrano. The creamy avocado and sweet mango help balance the spice perfectly.
Can I use pre-cooked shrimp?
You can, but fresh or raw shrimp give the best texture when cooked with the chipotle seasoning. If using pre-cooked shrimp, toss them in the seasoning and warm briefly with the garlic butter to infuse flavor without overcooking.
What kind of rice works best for this dish?
Both white and brown rice work wonderfully. Brown rice adds nuttiness and more fiber, while white rice keeps the flavors bright and lets the shrimp and salad shine.
Is tequila necessary for the dressing?
Tequila is optional and adds a lovely depth, but if you prefer to skip alcohol, simply leave it out or substitute with a splash of extra lime juice or orange juice for a citrusy twist.
Final Thoughts
This Chipotle Shrimp, Avocado, and Mango Rice Bowls Recipe is truly one of those dishes that brings a party to your plate with simple ingredients and straightforward steps. The balance of spicy, sweet, fresh, and creamy makes every bite exciting and satisfying. I highly encourage you to give this recipe a try—it’s a guaranteed crowd-pleaser that feels both comforting and adventurous at the same time.
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
This vibrant Chipotle Shrimp Avocado and Mango Rice Bowl combines spicy, smoky shrimp with fresh, sweet mango and creamy avocado, finished with a zesty lime dressing and roasted corn. Ready in just 25 minutes, it’s a colorful, flavorful dish perfect for a quick, nutritious dinner or lunch.
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
- 1 tbsp butter
- 2 cloves garlic, minced
Fresh Salad and Dressing
- 1 avocado, diced
- 1 mango, diced
- 1 red 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
- 1 tbsp tequila (optional)
- Salt and pepper, to taste
Additional
- 1 cup roasted corn (frozen, canned, or homemade)
- Steamed white or brown rice, to serve
Instructions
- Prepare the shrimp: Dry the shrimp well using paper towels. In a mixing bowl, toss the shrimp with chipotle chili powder, lime zest, paprika, cumin, oregano, and a generous pinch of salt and pepper until evenly coated.
- Cook the shrimp: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the shrimp in batches to avoid overcrowding, about 2 minutes per side, until pink and opaque. Remove cooked shrimp to a plate and repeat with remaining shrimp.
- Finish the shrimp: Return all shrimp to the skillet. Add butter and minced garlic. Cook together until the butter browns and garlic is fragrant, approximately 3 minutes, stirring frequently. Remove from heat.
- Make the salad and dressing: In a large bowl, combine diced avocado, diced mango, red pepper, serrano pepper, chopped cilantro, fresh mint, chives, and green onions. In a separate container, whisk or shake together olive oil, lime juice, mango jam, optional tequila, and a pinch of salt and pepper. Pour this dressing over the salad and gently toss to coat.
- Assemble the bowls: Divide steamed rice among four bowls. Top with the cooked chipotle shrimp and the fresh mango-avocado salad. Finish each bowl by adding a generous pile of roasted corn on top before serving.
Notes
- To keep shrimp tender, avoid overcooking; they should turn pink and opaque but not rubbery.
- Tequila in the dressing is optional but adds a subtle depth and brightness to the salad.
- Use fresh herbs where possible for optimal flavor; dried herbs will not have the same impact in the salad.
- Roasted corn can be pan-roasted or grilled for extra smoky flavor if desired.
- Serve immediately to enjoy the contrast of warm shrimp and rice with the cool, fresh salad.
