Spicy Mango Shrimp Rice Bowls

Serves 4 · 20 min prep · 10 min cook

Ingredients

• 1.25 lb large shrimp, peeled deveined
• 2 Tbsp olive oil or avocado oil
• 1.5 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 3 Tbsp lime juice
• 3 cups cooked cilantro-lime rice or plain rice
• 1 large ripe mango, diced
• 1 large avocado, diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, minced (seeded if milder)
• 1/3 cup fresh cilantro, chopped
• 1 (15 oz) can black beans, drained rinsed
• 1/3 cup cotija or feta cheese, crumbled
• to finish hot sauce or chili-lime seasoning

Instructions

1. 1Pat shrimp very dry with paper towels. In a bowl, toss shrimp with oil, chili powder, cumin, smoked paprika, garlic powder, salt, and lime juice until evenly coated.
2. 2Heat remaining oil in a large nonstick skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook 2 minutes without moving.
3. 3Flip shrimp and cook 1–2 minutes more until pink, opaque, and lightly charred at the edges. Remove from heat and squeeze another lime juice over the pan.
4. 4In a small bowl, gently combine diced mango, avocado, red onion, jalapeño, most of the cilantro, remaining lime juice, and salt for a bright salsa.
5. 5Warm black beans in a small saucepan or microwave with a splash of water and salt until hot; drain any excess liquid.
6. 6Divide warm rice among 4 bowls. Spoon black beans over one side, then top with spicy shrimp and a generous mound of mango-avocado salsa.
7. 7Finish with crumbled cotija, remaining cilantro, and hot sauce or chili-lime seasoning. Serve immediately while shrimp are juicy and the salsa is cool and fresh.