Honey Chipotle Shrimp Bowl
Honey Chipotle Shrimp Bowl
Ingredients
For the Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, and tails removed
- 1 tablespoon extra virgin olive oil, plus more for greasing skillet
- 3 tablespoons chipotles in adobo sauce
- 1/4 cup honey
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 3 cups jasmine rice, cooked
For the Chipotle Honey Yogurt Sauce
- 1 1/2 cups fat free plain Greek yogurt
- 1 canned chipotle pepper, minced
- 1 tablespoon chipotles in adobo sauce
- 1/4 cup honey
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon water, or as needed to adjust thickness
For the Mango Salsa
- 2 cups mango, diced
- 1 red bell pepper, diced
- 1 jalapeño, diced, seeds removed for less heat if desired
- 1/2 red onion, diced
- 1/4 cup cilantro, freshly chopped
- 2 tablespoons lime juice, from 1 lime
For Toppings
- 1 avocado, sliced
- 2 tablespoons cilantro, freshly chopped, for garnish
Instructions
- 1
Prepare the Chipotle Honey Yogurt Sauce: In a medium bowl, combine the Greek yogurt, minced chipotle pepper, 1 tablespoon of chipotles in adobo sauce, 1/4 cup honey, 1/4 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika. Whisk until smooth. Add water, 1 tablespoon at a time, to reach desired consistency. Cover and refrigerate.
⏱️ 5 min
- 2
Prepare the Mango Salsa: In another medium bowl, combine the diced mango, diced red bell pepper, diced jalapeño, diced red onion, 1/4 cup chopped cilantro, and lime juice. Stir gently to combine. Cover and refrigerate.
⏱️ 10 min
- 3
Season the Shrimp: Place the peeled, deveined, and tail-removed shrimp in a large bowl. Drizzle with 1 tablespoon of olive oil. Add 3 tablespoons of chipotles in adobo sauce, 1/4 cup honey, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon smoked paprika. Toss until all shrimp are evenly coated.
⏱️ 5 min
- 4
Cook the Shrimp: Heat a large skillet over medium-high heat. Add a drizzle of olive oil to grease the skillet. Once hot, add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. Cook for 2 to 3 minutes per side, until the shrimp turn pink and opaque and are cooked through.
⏱️ 6 min
- 5
Assemble the Bowls: Divide the cooked jasmine rice among 4 serving bowls. Top each bowl with a generous portion of the honey chipotle shrimp. Spoon the prepared mango salsa and chipotle honey yogurt sauce over the shrimp and rice. Garnish with sliced avocado and fresh chopped cilantro.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Chipotle Shrimp Bowl
For the Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, and tails removed
- 1 tablespoon extra virgin olive oil, plus more for greasing skillet
- 3 tablespoons chipotles in adobo sauce
- 1/4 cup honey
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 3 cups jasmine rice, cooked
For the Chipotle Honey Yogurt Sauce
- 1 1/2 cups fat free plain Greek yogurt
- 1 canned chipotle pepper, minced
- 1 tablespoon chipotles in adobo sauce
- 1/4 cup honey
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon water, or as needed to adjust thickness
For the Mango Salsa
- 2 cups mango, diced
- 1 red bell pepper, diced
- 1 jalapeño, diced, seeds removed for less heat if desired
- 1/2 red onion, diced
- 1/4 cup cilantro, freshly chopped
- 2 tablespoons lime juice, from 1 lime
For Toppings
- 1 avocado, sliced
- 2 tablespoons cilantro, freshly chopped, for garnish
Instructions
- 1
Prepare the Chipotle Honey Yogurt Sauce: In a medium bowl, combine the Greek yogurt, minced chipotle pepper, 1 tablespoon of chipotles in adobo sauce, 1/4 cup honey, 1/4 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika. Whisk until smooth. Add water, 1 tablespoon at a time, to reach desired consistency. Cover and refrigerate.
⏱️ 5 min - 2
Prepare the Mango Salsa: In another medium bowl, combine the diced mango, diced red bell pepper, diced jalapeño, diced red onion, 1/4 cup chopped cilantro, and lime juice. Stir gently to combine. Cover and refrigerate.
⏱️ 10 min - 3
Season the Shrimp: Place the peeled, deveined, and tail-removed shrimp in a large bowl. Drizzle with 1 tablespoon of olive oil. Add 3 tablespoons of chipotles in adobo sauce, 1/4 cup honey, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon smoked paprika. Toss until all shrimp are evenly coated.
⏱️ 5 min - 4
Cook the Shrimp: Heat a large skillet over medium-high heat. Add a drizzle of olive oil to grease the skillet. Once hot, add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. Cook for 2 to 3 minutes per side, until the shrimp turn pink and opaque and are cooked through.
⏱️ 6 min - 5
Assemble the Bowls: Divide the cooked jasmine rice among 4 serving bowls. Top each bowl with a generous portion of the honey chipotle shrimp. Spoon the prepared mango salsa and chipotle honey yogurt sauce over the shrimp and rice. Garnish with sliced avocado and fresh chopped cilantro.
⏱️ 5 min