Chipotle Shrimp Avocado And Mango Rice Bowls Recipe

Let me tell you about the absolute showstopper that is chipotle shrimp avocado and mango rice bowls! This recipe isn’t just a burst of color — it’s every flavor you crave on one spoon: succulent, smoky shrimp tossed with limey zest, vibrant mango and creamy avocado salad, juicy charred corn, and fluffy rice. Fast enough for a weeknight, gorgeous enough for guests, and always guaranteed to vanish in a flash. I promise, these bowls are one of those crave-it-forever dinners you’ll want on repeat.

Ingredients You’ll Need

The magic of chipotle shrimp avocado and mango rice bowls lies in their beautiful mix of easy-to-find ingredients, each bringing a pop of flavor, brightness, or heat. Here’s what you’ll need to make each bite a total celebration:

• Shrimp (1 lb, large, peeled and deveined): Fresh or thawed, these will soak up all the seasoning and achieve that juicy, charred finish.
• Lime zest (1 tbsp): Adds sunny citrus zing that wakes up the whole bowl.
• Chipotle chili powder (2 tsp): The smoky backbone for our shrimp — adjust for more or less heat.
• Paprika (1 tsp): For warmth, color, and subtle earthiness.
• Cumin (1/2 tsp): Grounds everything with a toasty richness.
• Dried oregano (1/2 tsp): A little herbal note for complexity.
• Butter (1 tbsp): Finishes the shrimp with silky flavor.
• Garlic (2 cloves, minced): Everything’s better with garlicky sizzle.
• Avocado (1, diced): Creaminess to balance the spice.
• Mango (1, diced): Juicy sweetness that pairs beautifully with the smoky shrimp.
• Red pepper (1, diced): Adds crunch and a gentle sweetness.
• Serrano pepper (1, deseeded and diced): A fresh hint of heat — use half if you prefer milder bowls.
• Fresh cilantro (1/2 cup, chopped): The garden-bright flavor you crave in every bite.
• Fresh mint (1/4 cup, chopped): A surprising herb twist that makes everything pop.
• Fresh chives (1 tbsp, chopped): For gentle oniony lift.
• Green onions (2, diced): Layered mild sharpness for the salad.
• Extra virgin olive oil (3 tbsp): Richness for the dressing.
• Lime juice (2 tbsp): Zippy acid for both the salad and dressing.
• Mango jam (1 tbsp): Secret weapon! Brings the dressing to life with sparkle and sweetness.
• Roasted corn (1 cup, frozen, canned, or homemade): Sweet and smoky, adds gorgeous color and flavor bursts with every forkful.
• Steamed white or brown rice, to serve: A cozy, fluffy base that soaks up all those fabulous juices.

How to Make chipotle shrimp avocado and mango rice bowls

Step 1: Season the Shrimp

Start by patting your shrimp perfectly dry with paper towels — that’s the golden ticket to a great sear. In a large bowl, toss the shrimp with chipotle chili powder, lime zest, paprika, cumin, oregano, and a hearty pinch of salt and pepper. Every piece should look confidently coated and vibrant, promising serious flavor.

Step 2: Sear the Shrimp

Heat up 2 tablespoons of olive oil in a big, hot skillet (cast iron is perfect if you’ve got one) over medium-high heat. Add the shrimp in batches so they fry, not steam. Let them sizzle for about 2 minutes per side, just until opaque with a golden crust. Transfer each batch to a plate, and repeat until all the shrimp are done.

Step 3: Finish with Butter and Garlic

Return all the shrimp to the pan, dial the heat down a bit, and toss in the butter and your minced garlic. Let this cook for another 3 minutes or so; the butter will brown slightly, and the whole kitchen will fill with the best garlicky aroma. The chipotle shrimp becomes glossy and extra decadent, perfect for topping your rice bowls.

Step 4: Make the Avocado Mango Salad

While the shrimp cool slightly, grab a big bowl and toss in your diced avocado, mango, red pepper, serrano pepper, cilantro, mint, chives, and green onions. In a small jar or bowl, whisk together the olive oil, lime juice, mango jam, and a pinch each of salt and pepper until smooth. Pour over the salad and gently toss. Everything should be coated in that tangy, sweet, and fresh dressing.

Step 5: Assemble Your Bowls

To serve, scoop a pile of steaming white or brown rice into each bowl. Top with generous spoonfuls of the chipotle shrimp and lush mango avocado salad. Don’t forget a mound of roasted corn to crown each bowl — it adds that sweet, summery crunch. Grab your fork (or a spoon, honestly!) and dig in.

How to Serve chipotle shrimp avocado and mango rice bowls

Garnishes

For the prettiest bowls and brightest flavor, I love finishing with extra chopped cilantro and mint, a few thin slices of fresh serrano or jalapeño, and maybe a wedge of lime on the side. A sprinkle of chili flakes amps up the heat if you’re feeling bold, and a tiny drizzle of olive oil makes everything glisten.

Side Dishes

The chipotle shrimp avocado and mango rice bowls are honestly a complete meal, but if you want to round out the table, serve with warm flour tortillas for scooping, crunchy tortilla chips, or a crisp slaw dressed with lime and honey. For drinks, anything citrusy or a pitcher of icy agua fresca is unbeatable.

Creative Ways to Present

Set up a DIY rice bowl bar and let everyone build their own creation! Place each component (rice, shrimp, salad, corn, garnishes) in colorful bowls, and watch the magic happen. Or, layer everything in a wide platter for stunning family-style service. For a lunchbox picnic, portion into mason jars (rice at the bottom, salad on top, shrimp nestled last).

Make Ahead and Storage

Storing Leftovers

Store any leftover chipotle shrimp avocado and mango rice bowls components separately in airtight containers — shrimp, salad, and rice all keep best apart. Shrimp and salad are happiest in the fridge for 1-2 days, while rice can last up to 4 days. Keep the corn in with the salad, or tuck it in its own little jar.

Freezing

Shrimp freeze beautifully! Pop extra cooked shrimp in a zip-top bag for up to 2 months. Rice is also freezer-friendly. The salad, however, loses its best texture once thawed, so enjoy that fresh whenever you can. For quick meals, freeze rice and shrimp and make a new salad when serving.

Reheating

To reheat, gently warm the shrimp and rice in the microwave or a skillet, adding a splash of water if needed to keep the rice fluffy. Top with freshly made mango avocado salad and extra lime juice to bring all those bright, fresh flavors back to life.

FAQs

Can I use frozen shrimp for these bowls?

Absolutely! Just make sure to thaw the shrimp completely and pat them very dry before seasoning and cooking. This helps get that lovely brown crust and avoids any excess liquid in the pan.

Is there a way to make these bowls less spicy?

Of course! Simply reduce the chipotle chili powder and skip or halve the serrano pepper in the salad. You’ll still get all the delicious flavor minus the fiery kick.

Which kind of rice works best?

Both white and brown rice are excellent, but you can easily swap in quinoa, cauliflower rice, or even a blend of grains if you want to change things up or lean gluten-free.

I don’t have mango jam. What can I use instead?

If mango jam isn’t handy, try a spoonful of honey or apricot preserves for a hint of sweetness, or just double the fresh mango in the salad. The sweetness is flexible, but it balances the savory shrimp beautifully.

How can I prep these bowls ahead for a party?

Toss the shrimp with their seasoning and refrigerate up to a day ahead, dice your mango and veggies, and cook your rice. Just sear the shrimp and assemble the salad at the last minute for ultimate freshness and color — guests will swoon.

Final Thoughts

If you’re itching to shake up your dinner routine, chipotle shrimp avocado and mango rice bowls are calling your name! In just 25 minutes, you’ll have something stunning, satisfying, and full of punchy flavors. Try them once, and I guarantee they’ll become your go-to bowl of sunshine, any night of the week.

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