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
Scale
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
