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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.

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.

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.

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.

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.


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.

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.

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.

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.

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.
