Mango & Black Rice Salad with Chipotle Shrimp


I love mango for it’s versatility. I often add mango to both sweet and savory dishes for an extra boost of flavor and nutrients. Mango is a low calorie fruit that is high in fiber, and is an excellent source of vitamins A and C. It also contains folate and B6. See below for a mango inspired recipe that makes for the perfect spring time salad!


Mango & Black Rice Salad with chipotle shrimp


  • 1 mango diced

  • 1/2 red bell pepper diced

  • 1/2 orange bell pepper diced

  • 1/2 radish cubed

  • 1 cup of cooked black rice

  • 3 cups of butter lettuce

  • 1/2 pound of wild shrimp

  • 1/2 tsp chipotle chili powder

  • 1/2 tsp paprika

  • 3 tablespoons of avocado oil

  • salt and pepper

  • 1 avocado (optional for garnish)


Cook rice as directed on packaging. In a medium saucepan heat 2 tablespoons avocado oil. Sauté shrimp with chipotle chili powder, paprika, salt and pepper until fully cooked. Add butter lettuce, mango, bell peppers, radish, black rice, and cooked shrimp to a large bowl. Toss ingredients with remaining tablespoon of oil until combined. Top with sliced avocado. Enjoy.

courtnie hamel