Chipotle Shrimp Avocado and Mango Rice Bowls Recipe
If you are craving something vibrant, fresh, and packed with bold flavors, the Chipotle Shrimp Avocado and Mango Rice Bowls Recipe is exactly what you need. This dish brings together perfectly seasoned shrimp with a subtle smoky heat, creamy avocado, and juicy, sweet mango all nestled on a bed of fluffy rice. It’s a fantastic harmony of flavors and textures that feels both indulgent and wholesome at the same time. Whether you’re looking for a quick weeknight dinner or a meal to impress your friends, this recipe delivers on every level while keeping things light, colorful, and utterly delicious.
Ingredients You’ll Need
These ingredients may seem simple, but each one contributes something special to the final dish, from the spice kick of chipotle to the sweet pop of mango and the creamy coolness of avocado. Together, they create a perfectly balanced bowl that’s as beautiful as it is tasty.
- 1 pound raw shrimp, peeled and deveined: The star protein that absorbs the chipotle marinade beautifully.
- 1 tablespoon olive oil: For a light, healthy sauté that locks in flavor.
- 1 chipotle pepper in adobo sauce (minced): Adds smoky heat and depth to the shrimp.
- 1 teaspoon adobo sauce: Enhances the smoky spice flavor without overpowering.
- 1 teaspoon lime juice: Brings bright acidity that balances richness.
- ½ teaspoon garlic powder: Adds a subtle garlicky warmth.
- ½ teaspoon cumin: Offers a gentle earthy undertone.
- ½ teaspoon smoked paprika: Gives additional smokiness and color to the shrimp.
- ½ teaspoon salt: Enhances and harmonizes all the flavors.
- 2 cups cooked jasmine or basmati rice: Fluffy and fragrant, the perfect base for soaking up juices.
- 1 ripe mango (diced): Sweet and juicy, a tropical burst in every bite.
- 1 ripe avocado (diced): Adds creamy, buttery coolness for contrast.
- ½ cup black beans (rinsed and drained): A hearty, protein-rich component that adds texture.
- ¼ cup red onion (finely diced): Provides a crisp, sharp bite to balance flavors.
- 2 tablespoons fresh cilantro (chopped): Brings fresh herbal brightness.
- Juice of ½ lime: Adds tang and lifts the whole mixture.
- Salt to taste: Adjusts seasoning perfectly at the end.
How to Make Chipotle Shrimp Avocado and Mango Rice Bowls Recipe
Step 1: Marinate the Shrimp
Start by tossing your peeled and deveined shrimp with olive oil, finely minced chipotle pepper, adobo sauce, lime juice, garlic powder, cumin, smoked paprika, and salt in a medium bowl. This step is crucial because it allows those gorgeous chipotle flavors to penetrate the shrimp, giving them a smoky, slightly spicy punch. Letting them marinate for about 10–15 minutes ensures each bite is bursting with flavor.
Step 2: Cook the Shrimp
Heat a skillet over medium-high heat and place the shrimp in a single layer. Cook each side for 2 to 3 minutes until the shrimp is perfectly pink and cooked through. The high heat helps you get a nice sear, locking in that flavor-packed marinade. Once done, remove the shrimp from the heat and set aside so they stay juicy and tender.
Step 3: Prepare the Mango and Avocado Mixture
In another bowl, gently combine the diced mango, avocado, black beans, finely diced red onion, freshly chopped cilantro, lime juice, and a pinch of salt. This mixture is where the sweet, creamy, and herbal elements come together, providing a refreshing contrast to the smoky shrimp. Toss it lightly, making sure you don’t mash the avocado – you want those lovely chunks to stand out.
Step 4: Assemble the Bowls
Divide the cooked jasmine or basmati rice evenly among your serving bowls. Arrange the chipotle shrimp on top, then spoon generous portions of the mango-avocado mix over everything. This layering ensures every mouthful has a little bit of everything — the warm rice, spicy shrimp, and cool, fruity topping.
How to Serve Chipotle Shrimp Avocado and Mango Rice Bowls Recipe
Garnishes
For an extra pop of freshness and zing, add lime wedges and a sprinkle of chopped cilantro on top just before serving. If you like, a dollop of sour cream or a drizzle of a light yogurt-based sauce can add a creamy element that balances the heat perfectly.
Side Dishes
These bowls are already vibrant and filling, but if you want to make it a feast, consider serving alongside a crisp mixed greens salad with a citrus vinaigrette or some crunchy tortilla chips for scooping up every last bit of goodness.
Creative Ways to Present
If you want to make these bowls a centerpiece at your next gathering, try serving them in hollowed-out mango halves or mini cast-iron skillets for a rustic touch. Layering ingredients in clear glass bowls also lets those gorgeous colors shine through, tempting everyone at the table to dig right in.
Make Ahead and Storage
Storing Leftovers
You can keep leftover shrimp and rice bowls in separate airtight containers in the fridge for up to two days. Storing components separately helps keep the avocado and mango mixture fresh and vibrant without turning mushy.
Freezing
While freezing is possible for the shrimp and rice, the mango and avocado mix does not freeze well due to its delicate texture. For best results, freeze only the shrimp and rice in a freezer-safe container for up to one month, then prepare fresh fruit toppings when ready to serve.
Reheating
To reheat, gently warm the shrimp and rice in a skillet over medium heat or in the microwave. Avoid overheating as shrimp can rubberize quickly. Add the fresh mango and avocado mixture only after reheating for a delightful contrast of temperatures and textures.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just thaw the shrimp completely before marinating and cooking to ensure even cooking and the best texture for your Chipotle Shrimp Avocado and Mango Rice Bowls Recipe.
What type of rice works best in this recipe?
Jasmine or basmati rice is ideal because their fragrant aromas complement the bold flavors of the dish, and their slightly sticky texture helps hold the bowl’s ingredients together nicely.
How spicy is this recipe?
The recipe features a mild to moderate level of heat thanks to the chipotle pepper and adobo sauce. You can always adjust the amount of chipotle to suit your preferred spice level or skip it altogether for a milder version.
Can I swap out shrimp for another protein?
Definitely! This recipe works wonderfully with grilled chicken, tofu, or even roasted vegetables if you prefer a plant-based take on the Chipotle Shrimp Avocado and Mango Rice Bowls Recipe.
Is this recipe suitable for meal prep?
Yes, it’s a great option for meal prepping. Just keep the components separate until serving to maintain freshness and texture, especially for the avocado and mango mix.
Final Thoughts
Making the Chipotle Shrimp Avocado and Mango Rice Bowls Recipe is like bringing a pop of sunshine to your dinner table. It’s colorful, flavorful, and full of textures that keep every bite exciting and satisfying. I promise once you try it, this recipe will become a staple in your rotation for its ease, freshness, and the happy balance of smoky, sweet, and creamy goodness. Give it a go and watch it quickly become one of your favorite go-to meals!
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Chipotle Shrimp Avocado and Mango Rice Bowls Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Chipotle Shrimp Avocado and Mango Rice Bowls are a vibrant and flavorful main course combining spicy, smoky shrimp with creamy avocado, sweet mango, and aromatic cilantro over a bed of fluffy jasmine or basmati rice. This quick and easy stovetop meal showcases a perfect balance of textures and tastes, ideal for a refreshing summer dinner or a healthy and satisfying lunch.
Ingredients
Shrimp Marinade
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 chipotle pepper in adobo sauce, minced
- 1 teaspoon adobo sauce
- 1 teaspoon lime juice
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
Bowls
- 2 cups cooked jasmine or basmati rice
- 1 ripe mango, diced
- 1 ripe avocado, diced
- ½ cup black beans, rinsed and drained
- ¼ cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- Juice of ½ lime
- Salt to taste
Instructions
- Marinate the shrimp: In a medium bowl, toss the peeled and deveined shrimp with olive oil, minced chipotle pepper, adobo sauce, lime juice, garlic powder, cumin, smoked paprika, and salt. Let the mixture marinate for 10 to 15 minutes to allow the flavors to meld.
- Cook the shrimp: Heat a skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2 to 3 minutes per side, until the shrimp turn pink and are cooked through. Remove the skillet from heat.
- Prepare the mango-avocado mixture: In a separate bowl, combine diced mango, diced avocado, black beans, finely diced red onion, chopped cilantro, lime juice, and a pinch of salt. Gently toss everything together to mix without mashing the avocado.
- Assemble the bowls: Divide the cooked jasmine or basmati rice evenly among four bowls. Top each bowl with the cooked chipotle shrimp followed by a generous spoonful of the mango-avocado mixture. Garnish with extra lime wedges or cilantro if desired for added freshness and flavor.
Notes
- For enhanced flavor, cook the rice with a bit of lime zest and chopped cilantro.
- You can substitute shrimp with grilled chicken or tofu to suit different protein preferences.
- Avoid overmixing the avocado in the mango-avocado mixture to maintain a fresh, chunky texture.
- Adjust seasoning and chipotle heat according to your spice tolerance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
