Shrimp Burrito Bowl with Mango Salsa and Chipotle Crema

Spicy shrimp with cumin and smoked paprika meet rice, beans, corn and a fresh mango-tomato salsa. The chipotle crema and the lime make this burrito bowl ready in about 35 minutes.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 300 g Long-grain rice
• 500 g Raw peeled shrimp
• 2 can Kidney beans (drained)
• 1 can Corn kernels (drained)
• 2 pc Mango
• 2 pc Avocado
• 250 g Cherry tomatoes
• 1 pc Red onion
• 1 pc Jalapeño
• 3 pc Lime
• 1 bunch Cilantro
• 200 g Sour cream
• 1 pc Garlic clove
• 1 tsp Chipotle powder
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 2 tbsp Olive oil
• Salt
• Pepper

Method

1. Rinse the rice in a sieve under cold water, bring to a boil with 600 ml water and a pinch of salt, then cover and simmer over low heat for about 15 minutes and remove from the stove.
2. Peel the mango and cut into small cubes. Finely dice the onion, remove the seeds from the jalapeño and finely chop it, quarter the tomatoes and roughly chop half of the cilantro.
3. Mix the mango, tomatoes, onion, jalapeño, cilantro and the juice of one lime and season with salt. Set the salsa aside.
4. Stir the sour cream with chipotle powder, the juice of half a lime and a pinch of salt until smooth.
5. Pat the shrimp dry and season with cumin, smoked paprika, salt and pepper.
6. Heat olive oil in a large pan, briefly sauté the finely chopped garlic clove and fry the shrimp for 2 to 3 minutes until pink and cooked through.
7. Rinse the beans and corn, warm them in a small pot and season with salt.
8. Halve the avocados, remove the pits, dice and drizzle with the juice of the remaining lime.
9. Divide the rice, beans, corn, shrimp and avocado among four bowls, top with salsa and chipotle crema, sprinkle with the remaining cilantro and serve with lime wedges.