Description

This Chipotle Shrimp Avocado and Mango Rice Bowl is a vibrant, flavorful meal combining tender chipotle-marinated shrimp with sweet mango, creamy avocado, and fragrant cilantro served over a bed of fluffy jasmine or basmati rice. Perfectly balanced with smoky, spicy, and fresh elements, this dish is quick to prepare and makes a delightful gluten-free main course that satisfies both the palate and the eye.

Ingredients

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Shrimp Marinade

1 pound large shrimp, peeled and deveined
2 tablespoons chipotle in adobo sauce, minced
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper to taste

Rice Bowl

2 cups cooked jasmine or basmati rice
1 ripe mango, peeled and diced
1 ripe avocado, peeled, pitted, and diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Optional: hot sauce for serving

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Instructions

Marinate the Shrimp: In a bowl, combine the shrimp with minced chipotle in adobo sauce, olive oil, garlic powder, smoked paprika, salt, and pepper. Toss until all shrimp are evenly coated. Cover and let marinate for 10 to 15 minutes to allow flavors to meld.
Cook the Shrimp: Heat a skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2 to 3 minutes on each side or until the shrimp turn pink and are cooked through, avoiding overcooking to maintain juiciness.
Assemble the Bowls: Divide the cooked jasmine or basmati rice evenly among four bowls. Top each bowl with the cooked shrimp, diced mango, diced avocado, finely chopped red onion, and fresh cilantro to add freshness and texture.
Add Finishing Touches: Squeeze fresh lime juice over each bowl to brighten the flavors. Serve immediately for the best taste and texture. Optionally, add hot sauce to taste for extra heat and flavor.

Notes

For extra smoky flavor, grill the shrimp instead of pan-searing them on the stovetop.
You can substitute brown rice or quinoa for a heartier and healthier grain base.
Adding black beans or corn brings additional texture, color, and nutrition to the bowls.
Ensure the shrimp are not overcooked to keep them tender and succulent.