Place a skillet over medium-high heat and coat with cooking spray. Then, generously season the pan with Trader Joe’s Chile Lime Seasoning.
Peel and de-vein your shrimp if they are not already cleaned. Pat dry with paper towel and add to your heated skillet.
Next, squeeze a little lime juice into the pan and add an additional sprinkle of Chili Lime Seasoning on top.
Cook the shrimp only long enough to heat them through and get a nice outside crisp on the skin. If your shrimp is pre-cooked, you’ll only need about 1-2 minutes each side. While the shrimp cooks, set aside two bowls for assembling.
Then, remove shrimp from heat while you assemble the rest of your bowl.
Next, cook rice according to package instructions. You could also use a microwavable pre-cooked packet. Then, drain and rinse your black beans.
Cut your avocado into slices, cube the mango (see FAQs on how to best do this), finely dice the green onion, and slice the snap peas into half inch pieces. The finer you dice your ingredients, the more flavor you’ll get in each bite!
To assemble, evenly split the rice and place into each bowl. Add a scoop of black beans, about 10 shrimp, a scoop of mango chunks, the sliced snap peas, green onion, and avocado to each bowl. I like to keep each ingredient in its own separate pile on top of my bowl for photography purposes, but mix it up when I’m ready to enjoy to get the flavor of each ingredient in every bite.
Lastly, drizzle your bowl with some spicy mayo and dig in!