• Home Ec Bec

Grilled Shrimp Bowls with Cilantro Lime Rice and Peppered-Mango

Truth be told, I wasn't really sure what to call this one. It's spice rubbed shrimp, cooked on the grill, topped with a mango-jalapeno...slaw?...a drizzle of chipotle lime mayo, and served over cilantro lime rice. I put it in a bowl.


So there you have it. Grilled Shrimp Bowls with Cilantro Lime Rice and Peppered-Mango. Whatever you want to call it...it's GOOD. Like, really good. Like, one of those great summer dishes that's light and flavorful and you want every week, kind of good.

The shrimp is marinated in a mixture of smoky spices, garlic and a titch of lime juice. The mango-jalapeno...slaw?...is perfectly sweet and spicy. The cilantro lime rice is bright and delicious. It's an all-around great meal.


Enjoy!

Grilled Shrimp Bowls

with Cilantro Lime Rice and Peppered-Mango

Prep Time: 2 hours (includes marinade time)

Cook Time: 15 minutes

Total Time: 2 hours 15 minutes

Servings: 4


INGREDIENTS:


Shrimp + Marinade:

1.5lbs shrimp, peel + devein

1/3 cup olive oil

2 garlic cloves, minced

1 Tbsp chipotle chile powder

1/2 tsp smoked paprika

1/2 tsp black pepper

1/2 tsp cumin

1 tsp salt

2 Tbsp honey

2 Tbsp lime juice


Mango-Jalapeno...Slaw?

1 mango, diced

1 jalapeno, diced

1/4 cup cilantro, minced

1 Tbsp honey

salt + pepper


Cilantro Lime Rice:

1-1/2 cups jasmine rice

1/3 cup cilantro

2 Tbsp lime juice

2 garlic cloves, minced

1 Tbsp olive oil

salt + pepper


Chipotle Lime Mayo:

1/3 mayo

2 chipotle peppers in adobo

1/2 lime, juiced

1 garlic clove, minced

salt + pepper (if necessary)


INSTRUCTIONS:


For the Shrimp:

  1. In a small bowl, whisk together oil, garlic, chipotle chile powder, smoked paprika, black pepper, cumin, salt, honey and lime juice. Pour into Ziploc bag with shrimp. Release as much air as possible and seal the bag. Move shrimp and marinade around so that everything is coated. Place in fridge for at least 15 minutes and at most two hours.

  2. Fire up the grill to a medium-high heat.

  3. Remove shrimp from fridge, shake off excess marinade and carefully place them on skewers. Transfer shrimp to grill. I never have the best luck with placing the shrimp directly on the grill, so I use a grill grid.

  4. Cook shrimp until done - about 3 minutes per side.

  5. Remove from grill, and then remove shrimp from skewers.

For the Rice:

  1. Cook rice per instructions on the packaging.

  2. While rice is cooking, heat oil in a small sauce pan over medium heat. When oil shimmers, add garlic.

  3. Saute garlic for about 2 minutes. Remove from heat and cool slightly.

  4. Combine rice, garlic, cilantro and lime juice in a bowl. Mix well. Taste and season with salt and pepper to your liking.

For Mango-Jalapeno...Slaw?

  1. In a small mixing bowl, combine diced mango, jalapeno and cilantro. Mix well. Taste and season with salt and pepper to your liking.

For the Chipotle Lime Mayo:

  1. In a food processor, combine mayo, chipotle peppers, lime juice and garlic. Once well processed, taste. Season with salt + pepper if necessary. Transfer to a bowl, cover and store in fridge until ready to use.

Optional topping, but highly recommended: Quick-Pickled Red Onions

28 views

Recent Posts

See All