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Ultimate Charred Shrimp and Avocado Bowl

A vibrant medley of spicy shrimp, creamy avocado, and zesty mango, perfect for a quick weeknight or weekend feast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Seafood
Calories: 500
Ingredients Method Notes

Ingredients
  

For the rice
  • 1 cup long-grain white rice Rinsed until water runs clear
  • 2 cups water For cooking rice
For the shrimp
  • 1 lb large shrimp Peeled and deveined
  • 1 tbsp olive oil For searing
  • 1 tbsp chili powder For the reddish spice blend
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp kosher salt
For the toppings
  • 1 cup bright yellow mango Diced into uniform cubes
  • 0.25 cup purple onion Finely minced
  • 1 tbsp green jalapeno Minced into bits
  • 2 tbsp fresh green cilantro leaves Chopped
  • 1 tbsp fresh lime juice
For the sauce
  • 0.5 cup mayonnaise
  • 1 tbsp sriracha Or smooth hot sauce
  • 1 tbsp fresh lime juice
For assembly
  • 1 large green avocado Freshly sliced into a neat fan
  • 1 tbsp black sesame seeds For sprinkling

Method
 

Cooking the Rice
  1. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, reduce heat, cover, and simmer until fluffy (about 15-20 minutes). Set it aside.
Searing the Shrimp
  1. In a large skillet, heat the olive oil over medium-high heat. Toss in your shrimp, along with the chili powder, smoked paprika, ground cumin, and kosher salt. Sear until they turn pink (about 3-4 minutes), then remove from heat.
Preparing the Toppings
  1. In a bowl, mix together the diced mango, minced purple onion, jalapeno, cilantro, and lime juice.
Making the Sauce
  1. In a separate bowl, whisk together the mayonnaise, sriracha, and lime juice.
Assembling the Bowl
  1. Start with a base of fluffy rice, layer on the vibrant shrimp, and top with the mango salsa. Finish it off with beautifully arranged avocado slices and a sprinkling of black sesame seeds.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. To prevent the avocado from browning, squeeze some lime juice on the slices before serving. Variations include swapping shrimp for chicken or tofu, and adding seasonal veggies.