Pineapple mango chipotle shrimp bowl
Serves 1
Directions
- 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
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