Get ready to bring a fiesta to your weeknight dinner routine with this irresistible Chipotle Shrimp Avocado And Mango Rice Bowls Recipe. These bowls are brimming with plump, smoky shrimp tossed in a chipotle-honey glaze, paired with buttery avocado, lush mango, and fragrant jasmine rice for the ultimate balance of heat, sweetness, and creamy goodness. Every component sings—from the burst of citrusy lime to the fresh cilantro and crunchy red onion—and it’s all so easy to pull together, you’ll want to make this dish on repeat!
Ingredients You’ll Need
One of the best things about this recipe? The simple, accessible ingredients that each bring their own uniqueness to the bowl. From the chipotle pepper’s fiery depth to the juicy mango and creamy avocado, these essentials work together to make each bite unforgettable.
- Large Shrimp (1 lb): Choose peeled and deveined for convenience and speedy prep.
- Olive Oil (1 tablespoon): Helps coat the shrimp and carry flavor from the marinade.
- Chipotle Pepper in Adobo Sauce (1, finely chopped): This is the secret to the smoky, spicy kick that defines the dish.
- Adobo Sauce (1 teaspoon): Intensifies the smokiness and adds saucy depth to the shrimp.
- Honey (1 teaspoon): A hint of sweetness to mellow the heat and make flavors pop.
- Garlic Powder (1/2 teaspoon): Adds savory background and rounds out spice notes.
- Cumin (1/2 teaspoon): Earthy and aromatic, it enhances the Mexican-inspired flair.
- Salt and Pepper to taste: Essential for seasoning the shrimp perfectly.
- Cooked Jasmine or Basmati Rice (2 cups): Choose your favorite aromatic rice for a fluffy, flavorful base.
- Ripe Mango (1, diced): Sweet mango cubes make every bite feel tropical and fresh.
- Ripe Avocado (1, diced): Buttery, rich, and beautifully contrasting with the shrimp.
- Red Onion (1/4 cup, finely diced): Adds vibrant crunch and a little zest.
- Fresh Cilantro (1/4 cup, chopped): Offers herby brightness and color.
- Lime Juice (from 1 lime): A drizzle of citrus ties together the entire bowl.
- Extra Lime Wedges: For adding a punch of tangy freshness right before serving.
How to Make Chipotle Shrimp Avocado And Mango Rice Bowls Recipe
Step 1: Marinate the Shrimp
Pour the olive oil into a medium bowl, then add your chopped chipotle pepper, adobo sauce, honey, garlic powder, cumin, salt, and pepper. Toss the shrimp in the marinade, making sure every piece is beautifully coated. Let them soak up those smoky, spicy flavors for about 10 to 15 minutes—it’s a quick marinade, but the flavor payoff is massive!
Step 2: Prep the Rice and Toppings
While the shrimp soaks, get your rice ready. Fluff up your cooked jasmine or basmati rice, and then chop the mango, avocado, red onion, and cilantro. Having these toppings prepped means your bowls can be assembled in a snap as soon as the shrimp are done.
Step 3: Cook the Shrimp
Heat a skillet over medium-high, making sure it’s hot enough so the shrimp sizzle the moment they touch the pan. Add the shrimp in a single layer and cook for 2–3 minutes per side. Watch for that transformation from translucent to plump and pink—they should be just cooked through and irresistibly fragrant.
Step 4: Assemble the Bowls
Time to build! Spoon a generous helping of rice into each bowl. Arrange the smoky chipotle shrimp, juicy mango, creamy avocado, a sprinkle of red onion, and a shower of fresh cilantro on top. Drizzle with lime juice for zing, and tuck in a wedge or two of lime for an extra burst at the table.
How to Serve Chipotle Shrimp Avocado And Mango Rice Bowls Recipe
Garnishes
Garnishing is such a fun part! I love to finish these bowls with extra cilantro, a sprinkle of flaky salt, more lime wedges, or even a few thinly sliced jalapeños if you’re after added heat. A dollop of plain Greek yogurt or a swirl of crema can add a cooling moment, making each forkful more refreshing.
Side Dishes
This Chipotle Shrimp Avocado And Mango Rice Bowls Recipe is gorgeously satisfying on its own, but if you want to turn dinner into a feast, pair it with tortilla chips, a bowl of black beans, or a simple leafy salad. Roasted corn on the cob or quick lightly-dressed slaw work wonderfully on the side too.
Creative Ways to Present
If you’re serving guests, why not set up a rice bowl bar? Lay out all the toppings and garnishes buffet-style and let everyone build their perfect bowl. Or, serve mini versions as appetizers in small jars or cups for a memorable party treat—it’s a fun, hands-on way to enjoy all the flavors of this Chipotle Shrimp Avocado And Mango Rice Bowls Recipe.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), store the shrimp, rice, and toppings separately in airtight containers in the fridge. The shrimp will keep for 2–3 days, while the rice and toppings are best enjoyed within 2 days for maximum freshness. Wait to cut your avocado until just before eating to prevent browning.
Freezing
You can freeze the shrimp for up to a month—just pop them in a freezer-safe bag after cooling. The rice also freezes well in portions. However, skip freezing the mango, avocado, and other fresh toppings as their textures won’t hold up once thawed.
Reheating
Reheat shrimp gently in a skillet over medium heat to avoid overcooking. For the rice, a splash of water and a quick zap in the microwave or on the stove will bring it back to fluffy perfection. Add your fresh toppings after reheating for the best taste and texture in your Chipotle Shrimp Avocado And Mango Rice Bowls Recipe.
FAQs
Can I use pre-cooked shrimp for this recipe?
Absolutely! Pre-cooked shrimp work well if you’re in a hurry. Just marinate as you normally would, then warm briefly in a skillet to infuse flavor without overcooking.
Is there a substitute for chipotle peppers in adobo sauce?
If you can’t find canned chipotle peppers in adobo, a little smoked paprika with a dash of cayenne and a hint of tomato paste can come close. Or try sriracha for heat, though it’ll be less smoky.
Can I make this Chipotle Shrimp Avocado And Mango Rice Bowls Recipe vegetarian?
Definitely! Swap the shrimp for crispy tofu, sautéed mushrooms, or your favorite roasted veggies. The marinade and toppings still work beautifully with plant-based proteins.
What type Main Course
Jasmine or basmati rice is my go-to for their aroma and light texture, but brown rice or even fluffy cauliflower rice are delicious alternatives in the Chipotle Shrimp Avocado And Mango Rice Bowls Recipe.
How do I make the bowls spicier?
To amp up the heat, add a second chipotle pepper, or stir some chopped fresh jalapeño or your favorite hot sauce into the shrimp marinade or directly on your finished bowl.
Final Thoughts
Bright, bold, and bursting with flavor, this Chipotle Shrimp Avocado And Mango Rice Bowls Recipe is the perfect excuse to treat yourself to something delicious and healthy. Whether you’re meal-prepping for the week or impressing friends at a weekend dinner, trust me—these bowls will have everyone asking for seconds. Gather your favorite ingredients and dive in!
Print
Chipotle Shrimp Avocado And Mango Rice Bowls Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Chipotle Shrimp Avocado and Mango Rice Bowls are a delightful mix of flavors and textures, combining spicy shrimp with sweet mango, creamy avocado, and fragrant cilantro over a bed of jasmine or basmati rice.
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 teaspoon adobo sauce
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
For the Bowls:
- 2 cups cooked jasmine or basmati rice
- 1 ripe mango, diced
- 1 ripe avocado, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Extra lime wedges for serving
Instructions
- Marinate the Shrimp: In a medium bowl, combine shrimp with olive oil, chipotle pepper, adobo sauce, honey, garlic powder, cumin, salt, and pepper. Let marinate for 10-15 minutes.
- Cook the Shrimp: In a skillet over medium-high heat, cook the shrimp for 2-3 minutes per side until pink and cooked through.
- Assemble the Bowls: Divide cooked rice among four bowls. Top with shrimp, mango, avocado, red onion, and cilantro. Drizzle with lime juice and serve with lime wedges.
Notes
- You can use pre-cooked shrimp to save time—just toss in the marinade and heat through.
- Add black beans, corn, or shredded lettuce for additional texture.
- For extra heat, stir in hot sauce or jalapeño.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 10g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 180mg
