Crispy Rice Bowls with Chipotle Shrimp and Mango Salsa
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These shrimp rice bowls have a little bit of everything. Crispy oven baked rice, chipotle marinated shrimp, a creamy greek yogurt cilantro dressing and a tropical mango salsa that’s light, fresh and zesty.
Each component is crafted with fresh ingredients and designed to complement each other. You’ll spend some time chopping but the end result is a week’s worth of ingredients that can be added to different recipes throughout the week.
The cilantro lime dressing and fresh mango salsa can go on air fryer shrimp tacos, breakfast burrito bowls or in salads. If you run out of shrimp, add blackened chicken or ground chicken taco meat to your bowls. I love this recipe because there’s so much to it, making it versatile for days to come 👏🏻.
Why you’ll love this recipe
- 31 grams of protein.
- Fresh ingredients, bold flavors and easy to make.
Ingredients and Substitutions:
These are the main ingredients and substitutions for this rice shrimp bowl recipe. See the recipe card below for the full list of ingredients and instructions.
- Jasmine Rice: any type of white rice or brown rice. You can lower the carbs by using cauliflower rice.
- Adobo Sauce: used to coat the rice before baking.
- Olive Oil: or avocado oil.
- Large Shrimp: use raw shrimp that has been deveined with shells removed. If using frozen shrimp, defrost in lukewarm water before cooking.
- Chipotle Pepper
- Green Onions
- Fresh Cilantro
- Fresh Garlic
- Fresh Lime Juice
- Nonfat Greek Yogurt: or sour cream.
- Red Onion
- English Cucumber
- Fresh Mango: you can also use pineapple!
- Avocado: to lower the fat, omit the avocado and add fresh tomatoes.
- Hot Sauce
Variations
- Add black beans or any fresh veggies you love. I love to add red pepper.
- Add avocado crema instead of the cilantro lime dressing.
Dietary Modifications
- These bowls are gluten-free, as is. Be sure your adobo sauce is free of gluten.
- For dairy-free, use a diary-free yogurt in the creamy dressing.
How to make these chipotle rice and shrimp bowls (a visual step-by-step guide)
Step 1: prep and cook rice
Preheat the oven to 400 degrees Fahrenheit. Cook the rice, using your preferred method, fluff and let it cool completely. Once cooled, drizzle with adobo sauce, olive oil, and sprinkle with salt. Mix to ensure the rice is well coated. Spread it evenly on a baking sheet (image 1). Bake for 20-25 minutes, stirring halfway through for an even crispiness (image 2).
Step 2: marinate shrimp & make the salsa
Combine olive oil, chipotle pepper, chili powder, garlic powder, salt and black pepper in a medium-sized bowl. Toss the shrimp in the marinade and let it sit until the rice is about 10 minutes from being done (image 3).
Add the onion, mango, avocado, cilantro, lime juice and jalapeno to a container, stir and combine. Put it in the fridge to set while you finish the rest (image 4).
Step 3: make the creamy sauce
In a food processor or blender, combine olive oil, green onion, cilantro, garlic, lime juice, salt, Greek yogurt and water (image 5). Blend until combined (image 6).
Step 4: cook shrimp
In a large skillet, place your shrimp in a single layer (image 7). Cook the shrimp over medium heat. This should take 2-3 minutes per side. It’s done when the shrimp is pink and no longer opaque (image 8).
Step 5: assemble your bowl
Place the crispy rice on the bottom of the bowl. Top with shrimp, cucumbers, mango salsa, sauce and avocado chunks (image 9). See notes for exact measurements.
Expert Tip!
Use a rice cooker to get perfect rice, every time. You can also use leftover rice from a previous meal. Leftover rice crisps up really well!
Recipe FAQs
If you’re storing these in the fridge to eat later, I recommend slightly heating the rice and shrimp up when assembling them to serve. The hot and cold ingredients together are a nice combo!
Store the ingredients separately in the fridge. The dressing will last for about 4 days.
You can definitely prep bowls ahead of time for storing as meal prep but keep in mind if you want to reheat them keep the salsa and sauce off. Reheating might also make your rice a bit softer but still good!
Check out our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Shrimp Rice Bowl
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Ingredients
Crispy Rice
- 1 cup uncooked jasmine rice
- 2 cups water
- 2 tsp. adobo sauce
- 1 Tbsp. olive or avocado oil
- 1/2 tsp. salt
Shrimp
- 1.5 lbs. shrimp, deveined and tails removed
- 1/2 tsp. chipotle pepper
- 1/2 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 tsp. black pepper
Cilantro Lime Dressing
- 2 Tbsp. olive oil
- 1/2 cup green onions, chopped
- 3/4 cup cilantro
- 2 cloves garlic, diced
- 1 lime juiced
- 1/2 cup nonfat or 2% Greek yogurt
- 1/4 cup water
Mango Salsa
- 1/2 red onion, finely chopped
- 1 large mango, cubed small
- 2 large avocados, cubed small
- 1/2 cup cilantro, chopped
- 1 lime juiced
- 1 jalapeno, finely chopped
For the Bowls
- 1 English cucumber, sliced
- 1 large avocado, cut into chunks (optional)
- hot sauce (optional)
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Make the rice. Cook your rice (using your preferred method), fluff and then let it cool completely. Once cooled, drizzle with adobo sauce, olive oil, and sprinkle with salt. Mix to ensure the rice is well coated. Spread it evenly on a baking sheet.
- Bake for 20-25 minutes, stirring halfway through for an even crispiness. Cook for less time if you’d like your rice less crispy or skip altogether if you don’t want crispy rice.
- Combine olive oil, chipotle pepper, chili powder, garlic powder, salt and pepper in a medium-sized bowl. Toss the shrimp in the marinade and let it sit until the rice is about 10 minutes from being done.Add the onion, mango, avocado, cilantro, lime juice and jalapeno to a container, stir and combine to make the salsa. Put in the fridge to set while you finish the rest.
- In a food processor or blender, combine olive oil, green onion, cilantro, garlic, lime juice, salt, Greek yogurt and water. Blend until combined. Place the sauce in a mason jar (or other container) with a lid and set in the fridge to chill while continuing.
- In a large sauté pan, place your shrimp in a single layer. Cook the shrimp over medium heat. This should take 2-3 minutes per side. It’s done when the shrimp is pink and no longer opaque.
- Place the crispy rice on the bottom of the bowl. Top with shrimp, cucumbers, mango salsa, sauce and avocado chunks. See notes for exact measurements.
Notes
- Approximates per bowl: 90g cooked rice, 152g cooked shrimp, 118g salsa, 62g sauce, ¼ cucumber and ¼ avocado.
- To lower the fat swap the avocado in the salsa with tomatoes.
- To lower the carbs, skip the rice or substitute with cauliflower rice.
- Nutritional information is an estimate and will vary with substitutions.
