Description
Delicious and vibrant Chipotle Shrimp Avocado and Mango Rice Bowls featuring smoky spiced shrimp, sweet mango salsa, creamy avocado, and fragrant jasmine rice. A perfect balance of flavors and textures for a quick and healthy meal.
Ingredients
Shrimp and Seasoning
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 tablespoon chipotle chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Rice and Salsa
- 2 cups cooked jasmine or basmati rice
- 1 ripe mango (peeled and diced)
- 1 avocado (sliced)
- 1/4 cup red onion (finely diced)
- 1/4 cup fresh cilantro (chopped)
- 1 tablespoon lime juice
- Lime wedges for serving
Instructions
- Season the shrimp: In a medium bowl, toss the shrimp with olive oil, chipotle chili powder, smoked paprika, garlic powder, salt, and pepper until evenly coated, ensuring every piece is well flavored.
- Cook the shrimp: Heat a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side, until they turn pink and are cooked through. Remove from heat and set aside.
- Prepare the mango salsa: In another bowl, combine the diced mango, finely diced red onion, chopped cilantro, and lime juice. Add a pinch of salt and stir gently to create a fresh and tangy salsa.
- Assemble the bowls: Divide the cooked jasmine or basmati rice evenly into 4 bowls. Top each portion with the cooked chipotle shrimp, a generous spoonful of mango salsa, and slices of ripe avocado.
- Garnish and serve: Add additional cilantro if desired and serve the bowls with lime wedges on the side for an extra burst of citrus flavor.
Notes
- For extra heat, add a chopped jalapeño to the mango salsa.
- Brown rice or cauliflower rice can be used as a healthy swap for jasmine rice.
- This bowl is also delicious with a drizzle of chipotle mayo or a dollop of sour cream for added creaminess.
