đź›’ Ingredients:
For the Shrimp:
1 lb shrimp, peeled and deveined
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp garlic powder
Salt and pepper to taste
Juice of 1 lime
For the Mango Salsa:
1 ripe mango, diced
1 small tomato, diced
2 tbsp red onion, finely chopped
1 tbsp cilantro, chopped
Juice of 1/2 lime
Salt to taste
For the Guacamole:
1–2 avocados
1 tbsp lime juice
Salt, to taste
Optional: diced tomato, onion, jalapeño
For the Chipotle Sauce:
1/2 cup mayonnaise (or Greek yogurt for a lighter version)
1 chipotle pepper in adobo sauce
1 tbsp lime juice
1/2 tsp garlic powder
A splash of honey or maple syrup (optional, for balance)
Pinch of salt
For the Base:
Cooked white or brown rice (or cauliflower rice if you prefer low-carb)
Optional Toppings:
Sliced avocado
Extra cilantro
Lime wedges
🔥 Instructions:
1. Marinate and Grill the Shrimp
In a bowl, mix shrimp with olive oil, lime juice, and all the spices.
Let marinate for 10–15 minutes.
Grill or pan-sear over medium-high heat for 2–3 minutes per side until charred and cooked through.
2. Make the Mango Salsa
Combine all salsa ingredients in a bowl. Stir and set aside to let flavors meld.
3. Mash the Guac
In a separate bowl, mash avocado with lime juice and salt. Add any extras like diced tomato or jalapeño if desired.
4. Blend the Chipotle Sauce
Blend or mix mayo, chipotle pepper, lime juice, garlic powder, honey, and salt until smooth. Adjust heat to taste.
5. Assemble the Bowl
Start with a layer of rice, add grilled shrimp, a scoop of mango salsa, guacamole, sliced avocado.
Drizzle that creamy chipotle sauce over the top (like in the pic 👌🔥).
đź“ť Tips:
Meal prep friendly: Store components separately and assemble fresh.
Want it spicy? Add more chipotle or a few jalapeños to the salsa.
Protein switch: Swap shrimp with grilled chicken or tofu.