Pineapple Mango Chipotle Shrimp Bowl

Name: Pineapple Mango Chipotle Shrimp Bowl
Cook time: 20 min
Yield: 1 servings
Ingredients: 8 oz raw shrimp thawed and patted dry; 0 garlic powder to taste; 0 paprika to taste; 0 black pepper to taste; 1 chipotle pepper diced, in adobo sauce; 0 olive oil spray for cooking; 0.25 cup pineapple diced; 0.25 cup mango diced; 1 tbsp red onion diced; 0.5 tbsp cilantro chopped; 0.5 lime juice; 0 chile lime seasoning to taste; 1 chipotle pepper large; 2 tbsp Greek yogurt Chobani nonfat plain; 1 garlic clove large; 0 cilantro to taste; 0 water to blend; 0 honey optional; 0.5 cup tomatoes diced, seeds removed; 0.25 cup red onion diced; 1 tbsp jalapeño diced; 0.5 tbsp cilantro chopped; 0 salt to taste; 0.5 lime juice; 0.5 cup basmati rice cooked, Trader Joe's organic; 0.5 cup lettuce shredded; 25 g avocado; 0 cilantro additional for garnish

A vibrant and flavorful bowl featuring chipotle-spiced shrimp, a fresh pineapple mango salsa, and a light chipotle sauce, perfect for a nutritious meal.

By @_nutritionwithnat

Original recipe source

Cook time: 20 minutes

Servings: 1

Ingredients

8 oz raw shrimp thawed and patted dry
0 garlic powder to taste
0 paprika to taste
0 black pepper to taste
1 chipotle pepper diced, in adobo sauce
0 olive oil spray for cooking
0.25 cup pineapple diced
0.25 cup mango diced
1 tbsp red onion diced
0.5 tbsp cilantro chopped
0.5 lime juice
0 chile lime seasoning to taste
1 chipotle pepper large
2 tbsp Greek yogurt Chobani nonfat plain
1 garlic clove large
0 cilantro to taste
0 water to blend
0 honey optional
0.5 cup tomatoes diced, seeds removed
0.25 cup red onion diced
1 tbsp jalapeño diced
0.5 tbsp cilantro chopped
0 salt to taste
0.5 lime juice
0.5 cup basmati rice cooked, Trader Joe's organic
0.5 cup lettuce shredded
25 g avocado
0 cilantro additional for garnish

Instructions

Thaw 8 oz of raw shrimp and pat them dry. Season with garlic powder, paprika, black pepper, and one diced chipotle pepper in adobo sauce.
Cook the seasoned shrimp in a cast iron skillet sprayed with olive oil on medium heat for 2-3 minutes on each side.
Prepare the pineapple mango salsa by combining diced pineapple, mango, red onion, cilantro, the juice from half a lime, and chile lime seasoning.
For the light chipotle sauce, blend one large chipotle pepper, Greek yogurt, garlic clove, and cilantro in a food processor, adding water to achieve a smooth consistency.
Make pico de gallo by mixing diced tomatoes, red onion, jalapeño, cilantro, salt, and the juice from half a lime.
Assemble the bowl with 1/2 cup cooked basmati rice, 1/2 cup shredded lettuce, pineapple mango salsa, pico de gallo, and 25g avocado. Top with chipotle sauce and additional cilantro.