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
Scale
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
