Marinate the Shrimp:
In a bowl, combine the chipotle chili powder, paprika, ground cumin, minced garlic, lime juice, olive oil, salt, and pepper. Add the shrimp to the marinade and toss to coat. Let the shrimp marinate for at least 15-20 minutes.
Cook the Shrimp:
Heat a skillet over medium-high heat. Add the marinated shrimp to the skillet and cook for 2-3 minutes on each side, or until the shrimp are pink and cooked through. Remove from heat and set aside.
Prepare the Rice Bowls:
Divide the cooked rice among serving bowls.
Top each bowl with cooked chipotle shrimp, sliced avocado, diced mango, roasted corn, diced red pepper, sliced green onions, chopped cilantro, chopped mint leaves, and sliced serrano pepper (if using).
Make the Dressing:
In a small bowl, whisk together the lime zest, lime juice, mango jam, tequila (if using), extra virgin olive oil, salt, and pepper until well combined.
Assemble the Bowls:
Drizzle the dressing over the assembled rice bowls.
Serve:
Serve the Chipotle Shrimp Avocado and Mango Rice Bowls immediately, with extra lime wedges on the side if desired.
Enjoy these vibrant and flavorful rice bowls packed with delicious ingredients!
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