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
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
- 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.
