Description

A vibrant and refreshing bowl featuring tender chipotle-seasoned shrimp, ripe avocado, sweet mango, and zesty rice. Perfect for a nourishing lunch or weeknight dinner.

Ingredients

1 1/2 cups uncooked rice
1 1/2 cups water or vegetable broth
1 lb large shrimp, peeled and deveined
1 tsp chipotle chili powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt
1 tbsp olive oil
1 ripe avocado, diced
1 medium mango, diced
Juice of 1 lime
1/2 red onion, finely chopped
Fresh cilantro, chopped (optional)
Plain yogurt or avocado for a creamy garnish
Freshly ground black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Rinse the rice under cold water and drain.
In a saucepan, bring water or broth to a boil. Add rice, reduce heat to low, cover, and simmer for 18-20 minutes, or until fully cooked.
In a bowl, toss shrimp with chipotle chili powder, cumin, smoked paprika, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Cook shrimp for 2-3 minutes per side, until pink and opaque.
In a separate bowl, combine diced avocado, mango, red onion, and lime juice. Mix well.
Assemble bowls by placing a scoop of rice at the bottom, adding cooked shrimp, then avocado-mango mixture.
Garnish with fresh cilantro, a dollop of yogurt or more avocado, and additional lime juice or black pepper if desired.

Notes

Use frozen mango if fresh is not available, thawed and drained.
For a vegan version, replace shrimp with marinated tofu or chickpeas and serve with a plant-based yogurt garnish.
Prep ingredients ahead of time for faster assembly.