If you’re craving a colorful, flavor-packed meal with just the right balance of spice, sweetness, and creamy richness, look no further than these Chipotle Shrimp Avocado and Mango Rice Bowls. Each forkful brings together juicy, smoky shrimp, velvety avocado, and bursts of tropical mango, all nestled on a bed of fluffy rice. It’s the kind of recipe that feels a little bit like sunshine in a bowl—satisfying enough for busy weeknights, yet vibrant and inviting when you want to impress your friends.
Ingredients You’ll Need
The beauty of Chipotle Shrimp Avocado and Mango Rice Bowls lies in its simple list of ingredients—each one playing a vital role in taste, texture, or simply bringing a pop of color and freshness. Gather these kitchen staples, and you’re ready for a fast, fabulous meal that feels like a getaway in a bowl.
- Shrimp: Use large, peeled, and deveined shrimp for easy eating and juicy bites.
- Olive Oil: Adds richness and helps the spices stick perfectly to the shrimp.
- Chipotle Chili Powder: Delivers that signature smoky heat and depth.
- Smoked Paprika: Introduces an earthy undertone and enhances the chipotle smokiness.
- Garlic Powder: Provides essential savory kick without overpowering the shrimp.
- Salt and Black Pepper: Fundamental seasonings that brighten and lift every bite.
- Cooked White or Brown Rice: Cushions all the bold toppings and soaks up flavor—choose your favorite!
- Mango: Pick a perfectly ripe mango for sweet, juicy chunks that contrast the spicy shrimp.
- Avocado: Slice just before serving for creamy goodness that brings it all together.
- Red Onion: Thinly sliced for crunchy, zesty pops throughout the bowl.
- Fresh Cilantro: A handful of chopped cilantro infuses every bite with a splash of herbaceous freshness.
- Lime Juice: Brightens up all the ingredients with a tart, citrusy zing.
- Extra Olive Oil: For drizzling and adding extra silkiness to the finished bowls.
- Salt and Pepper (to taste): Finish your bowls to perfection, adjusting for your own preference.
How to Make Chipotle Shrimp Avocado and Mango Rice Bowls
Step 1: Season and Marinate the Shrimp
Start by tossing your shrimp in a generous mix of olive oil, chipotle chili powder, smoked paprika, garlic powder, salt, and black pepper in a medium bowl. The spices cling to the shrimp, creating a flavorful coating that will turn gorgeously charred and aromatic as they cook. Let the shrimp rest for a minute or two to absorb all the bold flavors—the anticipation is part of the fun!
Step 2: Sear the Chipotle Shrimp
Heat a large skillet over medium-high heat. Once nice and hot, spread out the shrimp in a single layer and cook for 2 to 3 minutes per side. Watch as they curl up and turn irresistibly pink with just the right bit of char. Don’t overcook them; you want shrimp that are juicy, tender, and full of chipotle kick!
Step 3: Make the Quick Mango Salsa
In a separate bowl, toss together diced mango, thinly sliced red onion, chopped cilantro, freshly squeezed lime juice, and a pinch of salt and pepper. The combination is zippy, sweet, and vibrant, a perfect contrast to the smoky shrimp. Bonus: this salsa is so good, you’ll want to sneak bites straight from the bowl!
Step 4: Assemble the Rice Bowls
Divide your cooked rice among four bowls, giving yourself a sturdy base. Layer the chipotle shrimp on top, then add generous scoops of mango salsa and fanned avocado slices. Drizzle with olive oil or a bit more lime juice if you crave extra brightness. The final step: shower on extra cilantro for that finishing burst of fresh flavor. Just like that, you’re ready to dig in to your Chipotle Shrimp Avocado and Mango Rice Bowls!
How to Serve Chipotle Shrimp Avocado and Mango Rice Bowls
Garnishes
Your Chipotle Shrimp Avocado and Mango Rice Bowls look pretty dazzling already, but a few thoughtful garnishes take it over the top. I love a final sprinkle of fresh cilantro, thinly sliced jalapeños for extra heat, or a wedge of lime on the side for squeezing. Even a handful of toasted pepitas adds irresistible crunch!
Side Dishes
This bowl is definitely a star on its own, but if you’re making it part of a larger spread, try pairing it with lightly dressed greens, crunchy tortilla chips, or a refreshing cucumber salad. Black beans or charred corn on the side also echo the Mexican-inspired flavors beautifully and round out the meal.
Creative Ways to Present
Want to mix things up? Try serving Chipotle Shrimp Avocado and Mango Rice Bowls in tacos, as a vibrant wrap stuffing, or layered in mason jars for a portable lunch picnic. You could even use mini bowls for appetizer portions at your next summer party—the possibilities are as fresh and fun as the ingredients themselves!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), store the shrimp, mango salsa, rice, and avocado separately in airtight containers in the fridge. This helps everything stay fresh and prevents the avocado from browning too quickly. You can easily assemble a brand new bowl when hunger strikes again!
Freezing
While the shrimp and rice freeze well for up to two months, skip freezing the avocado and mango salsa—they’re best enjoyed fresh. If making ahead for meal prep, store pre-cooked rice and shrimp in the freezer and prep the bright toppings just before serving for maximum flavor and texture.
Reheating
To reheat, warm the shrimp and rice gently in a skillet or microwave until just heated through—be careful not to overcook the shrimp. Add your freshly sliced avocado and mango salsa after warming, then finish with garnishes. Your Chipotle Shrimp Avocado and Mango Rice Bowls will taste just as lively as day one!
FAQs
Can I make this dish with frozen shrimp?
Absolutely! Just thaw the shrimp thoroughly and pat them dry before marinating so the spices really adhere. Frozen shrimp are super convenient and deliver great results.
What type Main Course
Both white and brown rice work beautifully in Chipotle Shrimp Avocado and Mango Rice Bowls. Try jasmine or basmati for fragrant, fluffy results. For a lighter option, cauliflower rice or quinoa are lovely swaps.
Is this recipe spicy?
The chipotle chili powder brings a smoky warmth, but the sweetness of the mango and creaminess of the avocado mellow out the heat. If you like it extra spicy, add sliced jalapeños or a pinch of cayenne to the shrimp marinade or salsa.
Can I make this dish ahead of time?
You can prep the rice and shrimp in advance and quickly whip up the salsa just before serving. Slice the avocado right before assembly to keep it fresh and green. The bowls come together in minutes, making them super meal-prep friendly.
What other proteins can I use?
While shrimp is the star here, you can substitute grilled chicken, salmon, or even tofu for a different spin. The marinade is just as tasty on other proteins, so feel free to get creative with your Chipotle Shrimp Avocado and Mango Rice Bowls!
Final Thoughts
Don’t wait another day to bring this colorful, flavor-forward recipe to your kitchen. Chipotle Shrimp Avocado and Mango Rice Bowls make every meal feel like a celebration, whether you’re flying solo or sharing with friends. I hope you love every bite—and come up with your own tasty twists along the way!
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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 perfect blend of flavors and textures, with spicy shrimp, sweet mango salsa, creamy avocado, and fluffy rice. A vibrant and satisfying meal that’s easy to make!
Ingredients
For the shrimp:
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 tablespoon chipotle chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the bowls:
- 2 cups cooked white or brown rice
- 1 ripe mango (diced)
- 1 ripe avocado (sliced)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup fresh cilantro (chopped)
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the shrimp: In a medium bowl, toss the shrimp with olive oil, chipotle chili powder, smoked paprika, garlic powder, salt, and black pepper until well coated. Cook in a skillet over medium-high heat for 2–3 minutes per side.
- Make the mango salsa: Combine diced mango, red onion, cilantro, lime juice, salt, and pepper in a bowl.
- Assemble the bowls: Divide cooked rice into bowls and top with shrimp, mango salsa, avocado slices, and a drizzle of olive oil or lime juice. Garnish with cilantro.
Notes
- You can swap the rice for quinoa or cauliflower rice for a lighter option.
- Add black beans or chopped jalapeños for more flavor and texture.
- This dish is great warm or served chilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 9g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 170mg
