chipotle shrimp avocado and mango rice bowls
So many glorious hues the colorblind will be jealous.
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.