1Cook basmati rice in a rice cooker, then add cilantro, lime juice, and salt.
2Season raw shrimp with garlic powder, paprika, pepper, and diced chipotle pepper.
3Cook shrimp in a cast iron skillet on medium heat for 2-3 minutes each side.
4Make the chipotle sauce by blending a large chipotle pepper, nonfat plain greek yogurt, garlic clove, cilantro, pepper, and water (optional: add honey).
5Prepare pineapple mango salsa by combining diced pineapple, diced mango, red onion, cilantro, lime juice, and chile lime seasoning.
6Prepare pico de gallo combining diced tomatoes, red onion, jalapeño, cilantro, salt and lime juice.
7Assemble the bowl with cilantro lime rice, chipotle shrimp, pineapple mango salsa, pico de gallo, shredded lettuce, and avocado.
8Top with chipotle mayo sauce and additional cilantro.
Ingredients
cup basmati rice
0.5 cup water
1 tbsp cilantro
0.5 lime lime juice
salt
8 oz raw shrimp
garlic powder
paprika
pepper
1 diced chipotle pepper in adobo sauce
olive oil spray
0.25 cup diced pineapple
0.25 cup diced mango
1 tbsp red onion
0.5 tbsp cilantro
0.5 lime lime juice
chile lime seasoning
1 large chipotle pepper
2 tbsp nonfat plain greek yogurt
1 large garlic clove
cilantro
pepper
water
honey
0.5 cup diced tomatoes
0.25 cup red onion
1 tbsp jalapeño
0.5 tbsp cilantro
salt
0.5 lime lime juice
0.5 cup shredded lettuce
25 g avocado
Equipment
Rice cookerCast iron skilletFood processor or blender