If you are craving a meal that bursts with vibrant colors, bold flavors, and delightful textures, look no further than the Chipotle Shrimp, Mango, and Avocado Rice Bowls Recipe. This dish is a perfect combo of smoky, spicy chipotle shrimp paired with the fresh sweetness of mango and the creamy smoothness of avocado, all resting atop a bed of fluffy rice. It’s an easy-to-make, visually stunning bowl that feels like a tropical vacation on a plate, guaranteed to brighten up any mealtime with its lively blend of tastes.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to how this dish dazzles every time. Each element plays a vital role: the chipotle chili powder brings warmth, the mango adds a juicy sweetness, and the avocado lends a buttery creaminess. Together, these flavors and textures work in perfect harmony.
- 1 lb large shrimp, peeled and deveined: The star protein, providing a tender, juicy base with a touch of sea flavor.
- 1 tbsp lime zest: Adds a bright citrus aroma that lifts the entire dish.
- 2 tsp chipotle chili powder: Gives the shrimp that irresistibly smoky, mildly spicy kick.
- 1 tsp paprika: Adds depth and color to the shrimp seasoning.
- 1/2 tsp cumin: Offers a warm, earthy undertone to complement the other spices.
- 1/2 tsp dried oregano: Brings herbal brightness to round out the shrimp’s flavor profile.
- Salt and pepper, to taste: Essential for seasoning and balancing all flavors perfectly.
- 2 tbsp olive oil: For cooking the shrimp to a perfect char without sticking.
- 1 tbsp butter: Adds rich, nutty flavors during the garlic butter finish.
- 2 cloves garlic, minced: Infuses the shrimp with pungent, savory aroma when browned in butter.
- 1 avocado, diced: The creamy counterpoint to the spicy shrimp, adding luscious texture.
- 1 mango, diced: Brings juicy sweetness and a refreshing tropical touch.
- 1 red bell pepper, diced: Adds crunch and vibrant color to the salad.
- 1 serrano pepper, deseeded and diced: Introduces a gentle heat to the mango-avocado salad.
- 1/2 cup fresh cilantro, chopped: Offers a fragrant herbal freshness that brightens every bite.
- 1/4 cup fresh mint, chopped: Adds a cooling note balancing the bold spices.
- 1 tbsp fresh chives, chopped: Gives a mild onion flavor that complements the herbs.
- 2 green onions, diced: For crunch and a subtle bite in the salad.
- 3 tbsp extra virgin olive oil: The base for the light, tangy dressing tying the salad components together.
- 2 tbsp lime juice: Infuses the dressing with bright acidity and freshness.
- 1 tbsp mango jam: Adds a touch of sweetness and complexity to the dressing.
- Salt and pepper, to taste: Balances flavors in the salad dressing perfectly.
- 1 cup roasted corn (frozen, canned, or homemade): Introduces smoky sweetness and pleasant texture contrasts.
- Steamed white or brown rice: The comforting, neutral base that brings everything together.
How to Make Chipotle Shrimp, Mango, and Avocado Rice Bowls Recipe
Step 1: Season the Shrimp
Start by drying the shrimp with paper towels to ensure they sear beautifully without steaming. Toss them in a bowl with chipotle chili powder, lime zest, paprika, cumin, oregano, and plenty of salt and pepper. This spice blend creates a robust, smoky coating that will infuse every bite.
Step 2: Cook the Shrimp
Heat olive oil in a skillet over medium-high heat and cook the shrimp in batches to avoid overcrowding. Each side should take around 2 minutes, and you’ll notice a lovely pink color with a hint of char developing. Remove each batch to a plate to keep warm and repeat until all shrimp are cooked.
Step 3: Finish with Garlic Butter
Return all the shrimp to the pan, add butter and minced garlic, stirring frequently for about 3 minutes. The butter should brown slightly, and the garlic will emit a rich, fragrant aroma that perfectly coats the shrimp with an irresistible glaze.
Step 4: Prepare the Mango Avocado Salad
In a large bowl, combine diced avocado, mango, red bell pepper, serrano pepper, cilantro, mint, chives, and green onions. For the dressing, whisk extra virgin olive oil, lime juice, mango jam, salt, and pepper in a small bowl or jar. Pour over the salad and toss gently to marry all the flavors without breaking apart the creamy avocado.
Step 5: Assemble the Rice Bowls
Divide steamed rice into bowls as a comforting base. Pile on the luscious chipotle garlic shrimp, add a generous scoop of mango avocado salad, and sprinkle roasted corn on top. Serve immediately for the freshest flavors and the perfect balance of textures in every bite.
How to Serve Chipotle Shrimp, Mango, and Avocado Rice Bowls Recipe
Garnishes
To elevate your bowl’s presentation and flavor, add fresh cilantro sprigs, a wedge of lime, or a sprinkle of toasted pepitas. These finishing touches not only enhance the visual appeal but offer an extra burst of freshness and crunch.
Side Dishes
This dish is wonderfully satisfying on its own, but if you want to round out the meal, consider serving it with a light cucumber salad or a crisp green salad dressed in a citrus vinaigrette. These sides provide a refreshing contrast to the hearty rice bowls.
Creative Ways to Present
Try layering the components in a clear glass bowl for a beautiful, layered effect showcasing the vibrant colors. You can also serve the shrimp on skewers alongside small mango avocado salad cups for a fun appetizer twist that’s perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Store leftover shrimp, mango avocado salad, and rice separately in airtight containers to preserve freshness. The shrimp holds up well for a day or two, while the avocado salad may brown slightly, but a squeeze of lime before storing can help delay discoloration.
Freezing
The shrimp can be frozen after cooking, but the mango avocado salad and rice are best enjoyed fresh. Freezing avocado leads to a mushier texture, so prepare new salad when ready to serve again for optimal flavor and texture.
Reheating
Reheat shrimp gently in a skillet over low heat to avoid overcooking, and warm rice in the microwave or on the stove with a splash of water. Add fresh mango avocado salad after reheating for a fresh, vibrant contrast.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before seasoning and cooking to get the best sear and avoid excess moisture in the pan.
What if I don’t like spicy food?
You can reduce or omit the chipotle chili powder and serrano pepper to dial down the heat while still enjoying the smoky and sweet flavors of the dish.
Can I substitute the mango for something else?
Yes, fresh pineapple or peaches make excellent alternatives and offer similar sweetness and juiciness to complement the shrimp and avocado.
Is brown rice better for this recipe than white rice?
Both work wonderfully. Brown rice adds more fiber and a nuttier flavor, while white rice provides a lighter, fluffier base. Choose according to your preference.
How can I make this recipe vegan?
Swap the shrimp for grilled tofu or seasoned chickpeas and use vegan butter or olive oil for the garlic finish. The mango avocado salad stays the same and brings plenty of freshness and texture.
Final Thoughts
There’s something truly magical about the balance found in this Chipotle Shrimp, Mango, and Avocado Rice Bowls Recipe. It’s fresh, smoky, spicy, sweet, and creamy, all at once. Whether you’re making a weeknight dinner that feels special or looking for a crowd-pleaser to impress friends, this recipe brings a joyful explosion of flavors with minimal fuss. Trust me, once you try it, it’s going to be a favorite you’ll return to again and again!
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Chipotle Shrimp, Mango, and Avocado Rice Bowls Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A vibrant and flavorful chipotle shrimp rice bowl topped with a fresh mango and avocado salad. This quick and easy recipe features spicy, garlicky shrimp cooked to perfection and paired with a sweet and tangy mango avocado salad, served over steamed rice and garnished with roasted corn. Perfect for a colorful weeknight dinner packed with bold flavors and fresh ingredients.
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
- Salt and pepper, to taste
Cooking Ingredients
- 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
Instructions
- Season the Shrimp: Dry the shrimp thoroughly using 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.
- 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 as you go until all shrimp are cooked.
- Finish with Garlic Butter: Return all shrimp to the pan. Add butter and minced garlic. Cook, stirring frequently, for about 3 minutes until the butter browns slightly and the 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 bowl or jar, whisk together olive oil, lime juice, mango jam, and a pinch of salt and pepper. Pour the dressing over the salad and gently toss to combine.
- Assemble the Rice Bowls: Divide steamed white or brown rice among serving bowls. Top each with the chipotle garlic shrimp, a generous scoop of mango avocado salad, and finish with roasted corn. Serve immediately for best flavor and texture.
Notes
- Drying the shrimp before seasoning helps the spices adhere better and promotes a good sear.
- Cooking shrimp in batches prevents overcrowding and ensures even cooking and caramelization.
- Use fresh lime zest and juice for bright flavor contrast to the smoky chipotle seasoning.
- Mango jam in the salad dressing adds sweetness and depth but can be substituted with a small amount of honey or agave syrup.
- Roasted corn adds a sweet, smoky crunch—grill fresh corn if possible for best flavor.
- Serve immediately to enjoy the contrast between warm shrimp and cool mango avocado salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
