Chipotle Shrimp Avocado and Mango Rice Bowls
A vibrant, tropical-inspired bowl combining smoky chipotle shrimp, creamy avocado, sweet mango, and fluffy rice. Balanced with a zesty lime dressing, this dish delivers a perfect harmony of sweet, savory, and spicy flavors in every bite.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Sautéing
- Cuisine: Latin Fusion
- Diet: Seafood
Ingredients
2 cups cooked rice (jasmine or basmati recommended)
1 lb raw shrimp, deveined and peeled
2 ripe avocados, diced
1 ripe mango, diced
1 tablespoon chipotle in adobo sauce (adjust for spice preference)
1 tablespoon olive oil
Juice of 1 lime
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt to taste
1/4 cup chopped cilantro or green onions
1/4 cup sliced red onion or jicama
Instructions
Preheat oven to 375°F (190°C) or heat a skillet over medium heat.
Marinate shrimp: Combine chipotle in adobo sauce, olive oil, cumin, smoked paprika, and salt in a bowl. Add shrimp and let sit 15 minutes.
Cook shrimp: Sauté or roast shrimp 3–5 minutes per side until pink and tender. Set aside.
Prepare base: Place cooked rice in serving bowls.
Top with diced avocado, mango, and cooked shrimp.
Drizzle with lime juice and garnish with cilantro and red onion.
Notes
For a vegetarian version, omit shrimp and add black beans or tofu. Use quinoa instead of rice for extra protein.
Adjust chipotle amount to control spice level. Add chili flakes or hot sauce if desired.
Store leftovers in airtight containers for up to 2 days (shrimp and rice separately for best texture).
Add extras like pickled jalapeños, corn, or edamame for more crunch and flavor.