chipotle shrimp avocado and mango rice bowls
Kicking Tuesday in the ass with a spicy yet cooling rice bowl with ALL the flavors playing around on your tongue.
Who’s watching the Stanley Cup right now? It’s a brutal affair for Lightning fans. The other day I yelled at my Bolts aficionado customer (which he was toting his sleeping 8 month old, good job, asshole) about what the hell was going on with that team. I want to yell at everyone. It’s one thing if they lose, and another if they keep getting their asses handed to them every which game. The Avs are a swarm of wasps on the offensive side, and the D just can’t keep up lately.
Oh, and the Rays suck. Not a primo week for Tampa sports.
What isn’t a giant pile of suckotash are these Chipotle Shrimp Avocado and Mango Rice Bowls. Really on the bowl game lately. We always have rice and near always have shrimp, and so much summer produce abundance yields quite a lot of mishmash inspiration. Loads of brightness and snappy, fresh flavor via plenty of fresh herbs and lime juice, paired up with a smoky and tongue-tingling chipotle spice rub. A perfect way to scooch into a new week of kitchen hullabaloo.
It’s Gettin’ Hot In Heyah
But please leave your clothes on, for fuck’s sake, I don’t need to see that.
I love the pairing of the spicy shrimp and cooling mango salad in this dish. It’s an ideal juxtaposition. The shrimp is the only thing you need to cook, and they’re wildly fast, like whoever Gonzalez is.
First, make sure the shrimps are peeled, deveined, and dry. I like to set them on a plate over paper towels while I mill around with other prep-related tasks. Or, realistically, when I’m getting distracted by some stain on the cabinet or another. At any rate, dry shrimp = crispier finish instead of a wet, slobbery mess.
Toss the shrimp in a spice mix that features chipotle chili powder as the main flavor booster. Cook the shrimp in an oiled skillet for a couple minutes per side. Don’t be afraid to work in batches: crowding the pan will prevent that nice blackened exterior layer from manifesting. I usually need two quick batches.
Then, once all your batches are done, toss them back into the pan and stir in butter and garlic. The butter deepens the golden hue even more and adds another element of salty smoothness to the shrimp. And garlic is garlic. Who doesn’t fucken love garlic?
The Salad is Prettier Than Me
Where is the lie?
Mango and avocado together is a match made in culinary bliss. The salad is really simple to whip up, just make sure you have a nice sharp knife and don’t add a finger to the arsenal of wonderful summery ingredients. We’re not going for a new definition of finger food.
Whip out your best chopping skills and dice up avocado, mango, red pepper, and a serrano pepper. If you really don’t like serranos or can’t find them, a jalapeno works too. Next, a big bundle of fresh herbs and green onions. Finish off with a fresh lime vinaigrette with a touch of tequila if you’re feeling sassy. I always am. My big secret with the dressing is a splash of mango jam. It serves as the sweetener but lends a bit more character than standard sugar or even honey. Plus, mango + mango = extra mango.
I’m a mathematician, clearly.
Pile everything over bowls of rice, whatever variety you choose. I like to add frozen roasted corn to complete my meal, but you can get some canned or even char cobs of your own if you’re ambitious. To keep this dinner quick, though, I rely on the good ole freezer section.
PS: if you haven’t already, sign up for Foul Mouth Meals! A weekly pub that simplifies your weekly cooking and provides tips and shopping lists, so all you have to do is cook. Scribble your email in the home page popup and be sure to take FMG out of your spam folder. Cheers!
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More quick bowl meals to inspire you:
30 Minute Saucy Cashew Shrimp with Coconut Rice
Weeknight Sticky Sesame Jalapeno Chickpea Meatballs
chipotle shrimp avocado and mango rice bowls
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp lime zest
- 2 tsp chipotle chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1 tbsp butter
- 2 cloves garlic, minced
mango avocado salad
- 1 avocado, diced
- 1 mango, diced
- 1 red pepper, diced
- 1 serrano pepper, deseeded and diced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1 tbsp fresh chives, chopped
- 2 green onions, diced
- 3 tbsp extra virgin olive oil
- 2 tbsp lime juice
- 1 tbsp mango jam
- 1 tbsp tequila (optional)
- 1 cup roasted corn, frozen or canned (or homemade!)
- steamed white or brown rice, to serve
Instructions
- Dry the shrimp well between paper towels. In a bowl, toss the shrimp with the chipotle chili powder, lime zest, paprika, cumin, oregano, and a heavy pinch of salt and pepper until thoroughly coated.
- Heat 2 tablespoons of olive oil in a skillet. In batches as needed, cook the shrimp about 2 minutes per side. Remove batches to a plate as you finish, and repeat with remaining shrimp.
- Add all of the shrimp back to the pan. Toss in the butter and garlic cloves and cook until the butter browns and the garlic is very fragrant, about 3 minutes. Remove from the heat.
- In a large bowl, combine the avocado, mango, red pepper, serrano pepper, cilantro, mint, chives, and green onions. Whisk or shake together the olive oil, lime juice, mango jam, tequila (if using), and a pinch of salt and pepper. Pour the dressing over the salad and gently toss to combine.
- Divide the shrimp and salad into bowls of rice. Finish each with a pile of roasted corn.
