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
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
- 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
