chipotle shrimp avocado and mango rice bowls Recipe

If you’re on the hunt for a vibrant, fresh, and absolutely crave-worthy meal, you’ll fall hard for these chipotle shrimp avocado and mango rice bowls. This dish is a riot of color and flavor—smoky chipotle shrimp, creamy avocado, juicy mango, and zippy herbs all piled onto hearty rice, then topped with sweet roasted corn. It’s the kind of meal that makes you want to dive in with your fork before you’ve even finished setting the table. These bowls come together in under 30 minutes and taste like they took all afternoon. Trust me, you’ll be making them again and again!

Ingredients You’ll Need

The ingredients for chipotle shrimp avocado and mango rice bowls are refreshingly simple, but each packs a punch in terms of taste and texture. Every component has its role, whether it’s bringing smokiness, adding color, supplying crunch, or lending those summery tropical flavors that turn dinner into an event.

• Shrimp (1 lb, large, peeled and deveined): Fast to cook, shrimp are the sweet, juicy centerpiece of every bowl.
• Lime zest (1 tbsp): Infuses bright citrus flavor that lifts both the shrimp and the salad.
• Chipotle chili powder (2 tsp): Brings that signature smoky heat—if you like it spicy, feel free to add more!
• Paprika (1 tsp): Adds depth and a subtle earthiness to round out the shrimp spice blend.
• Cumin (1/2 tsp): Essential for a warm, aromatic backbone that makes the chipotle pop.
• Dried oregano (1/2 tsp): Offers a touch of herbal earthiness to balance out the heat.
• Butter (1 tbsp): Helps the shrimp caramelize and gives them a luscious, glossy finish.
• Garlic (2 cloves, minced): Adds aromatic depth and irresistible flavor in the final pan sauce.
• Avocado (1, diced): The creamy, cool element in your bowls—choose ripe but firm avocados.
• Mango (1, diced): Juicy mango lends a sweet, sunny burst that’s perfect with spicy shrimp.
• Red pepper (1, diced): Crunchy and colorful, red bell pepper delivers freshness and snap.
• Serrano pepper (1, deseeded and diced): Brings a bold but manageable heat; for less spice, try half a pepper.
• Fresh cilantro (1/2 cup, chopped): Brightens the salad with herbal notes and classic Latin flavor.
• Fresh mint (1/4 cup, chopped): Mint adds unexpected, cooling contrast that elevates the whole bowl.
• Fresh chives (1 tbsp, chopped): Delivers delicate onion flavor for zip and color.
• Green onions (2, diced): Adds a fresh, peppery crunch that’s perfect in salads.
• Extra virgin olive oil (3 tbsp): Makes the dressing rich and silky.
• Lime juice (2 tbsp): Provides the tangy backbone to tie all the flavors together.
• Mango jam (1 tbsp): Sweetens the vinaigrette and heightens those tropical notes.
• Roasted corn (1 cup; frozen, canned, or homemade): A pop of sweetness and texture for the final flourish.
• Steamed white or brown rice (as needed, to serve): Choose your favorite rice as the hearty, comforting base for the bowls.
• Salt and pepper: Don’t forget season those layers to taste for maximum flavor!

How to Make chipotle shrimp avocado and mango rice bowls

Step 1: Season and Marinate the Shrimp

Begin by drying your shrimp very well between layers of paper towels. This step ensures they’ll sear beautifully in the skillet, instead of steaming. In a large bowl, toss the shrimp with chipotle chili powder, lime zest, paprika, cumin, oregano, and a generous pinch of salt and black pepper until every piece is evenly coated. This quick marinade infuses the shrimp with loads of smoky, citrusy flavor in just a few minutes.

Step 2: Sauté the Chipotle Shrimp

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sauté the shrimp in batches if needed, avoiding crowding the pan—this is how you get a nice char. Cook about 2 minutes per side, just until they turn opaque and a little golden. As each batch is done, move them to a plate and repeat with the rest of the shrimp.

Step 3: Finish with Butter and Garlic

Once all shrimp are cooked, return them to the skillet. Add the butter and minced garlic, tossing everything together so the shrimp get coated in buttery, garlicky goodness. Let the butter sizzle until it browns slightly and the garlic becomes incredibly fragrant, about 3 minutes. Take off the heat immediately so nothing burns—your kitchen will smell amazing!

Step 4: Mix the Mango Avocado Salad

In a big mixing bowl, combine the diced avocado, mango, red pepper, serrano pepper, chopped cilantro, mint, chives, and green onions. In a separate small bowl or jar, whisk together the remaining olive oil, lime juice, mango jam, and a pinch of salt and pepper to make a silky, tangy-sweet dressing. Pour this over the salad, then gently toss to combine, being careful not to mash the avocado.

Step 5: Assemble Your chipotle shrimp avocado and mango rice bowls

To build your bowls, start by spooning hot steamed rice (white or brown, your choice) into each bowl. Add a generous pile of mango avocado salad, top with those smoky chipotle shrimp, and finish with plenty of roasted corn over each. Each bite is a little sweet, a little smoky, and totally irresistible.

How to Serve chipotle shrimp avocado and mango rice bowls

Garnishes

Crowning your bowls with a little something extra makes them even more special. Sprinkle on a bit more fresh cilantro or mint for color, sliced green onions for crunch, or a few extra lime wedges on the side for a zesty squeeze. A handful of crushed tortilla chips adds some fun texture as well!

Side Dishes

While these chipotle shrimp avocado and mango rice bowls are a complete meal, pair them with tortilla chips and a chunky salsa or a simple leafy green salad dressed with lime vinaigrette for something light and refreshing. Grilled corn on the cob or crispy plantain chips are festive, crowd-pleasing accompaniments too.

Creative Ways to Present

If you’re serving a crowd, turn this recipe into a build-your-own bowl bar and let everyone pile on their favorite toppings. Or, for party-worthy presentation, serve mini portions in cocktail glasses for a stylish appetizer. For kids, try filling taco shells with the salad and shrimp for a fun taco night twist.

Make Ahead and Storage

Storing Leftovers

To save leftovers, store the shrimp, the mango avocado salad, and the rice in separate airtight containers in the fridge for up to 2 days. Keeping the components separate helps everything stay fresher and keeps the rice from getting soggy.

Freezing

The cooked shrimp can be frozen—simply cool them completely, then transfer to a freezer-safe bag or container. The salad doesn’t freeze well, due to the avocado and fresh herbs, but you can freeze some extra cooked rice if you’d like. Just thaw and reheat gently before serving.

Reheating

To reheat, warm the shrimp and rice in the microwave or on the stovetop with a splash of water or broth to bring back that fresh texture. The salad is best served cold straight from the fridge, so assemble your chipotle shrimp avocado and mango rice bowls just before eating for optimum freshness.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Thaw frozen shrimp overnight in the fridge or under cold running water, then pat them dry very well before seasoning. They’ll cook up just as plump and tasty as fresh.

Is there a way to make these bowls less spicy?

Of course. Just cut back on the chipotle powder and skip the serrano pepper in the salad, or substitute with a milder chili like jalapeño. The sweet mango and creamy avocado will help mellow things out, too.

Can I use quinoa or another grain instead of rice?

Definitely! Quinoa, farro, or even cauliflower rice will all work beautifully here. The bowls are super versatile—use your favorite grain or whatever you have on hand.

What if I can’t find mango jam?

No worries. You can substitute with apricot jam, honey, or even a teaspoon of agave syrup for a similar sweetness in the dressing. It won’t taste exactly the same, but it will still work deliciously.

Are chipotle shrimp avocado and mango rice bowls good for meal prepping?

Yes! Just keep everything in separate containers and assemble when you’re ready to eat. The flavors actually get even better as they mingle overnight—just add the avocado right before serving to keep it nice and green.

Final Thoughts

If you’re looking to shake up your dinner routine, you simply can’t go wrong with chipotle shrimp avocado and mango rice bowls. Every bite is a joyful mix of spicy, sweet, creamy, and fresh—seriously, it’s the kind of dish that makes you excited for leftovers. Give them a try this week, and watch them earn a permanent spot in your rotation!

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