Charred Shrimp and Avocado Bowl
A colorful shrimp rice bowl featuring smoky charred shrimp, creamy avocado, and fresh mango salsa.Finished with a zesty lime-chili sauce for bold flavor.Perfect for a quick, healthy lunch or dinner.
Ingredients
For the Shrimp
- 1 lb large shrimp peeled and deveined
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp kosher salt
For the Mango Salsa
- 1 cup mango diced
- ¼ cup purple onion finely minced
- 1 tbsp green jalapeño minced
- 2 tbsp fresh cilantro chopped
- 1 tbsp fresh lime juice
- For the Lime-Chili Sauce
- ½ cup mayonnaise
- 1 tbsp sriracha
- 1 tbsp fresh lime juice
For Assembly
- 1 large avocado sliced
- 1 tbsp black sesame seeds
- Fresh cilantro leaves for garnish
Instructions
- Rinse the rice under cold water until the water runs clear.
- Add rice, water, and a pinch of salt to a saucepan. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15–18 minutes until the liquid is absorbed.
- Remove from heat and let the rice steam for 5 minutes. Fluff with a fork.
- In a bowl, combine the diced mango, purple onion, jalapeño, cilantro, and lime juice. Toss gently and set aside.
- In a separate small bowl, whisk together the mayonnaise, sriracha, and lime juice until smooth. Set aside.
- Pat the shrimp dry with paper towels.
- Toss shrimp with olive oil, chili powder, smoked paprika, cumin, and salt until evenly coated.
- Heat a cast-iron skillet over medium-high heat.
- Sear the shrimp for 2–3 minutes per side until cooked through and nicely charred.
- To assemble the Charred Shrimp and Avocado Bowl, divide the rice among serving bowls.
- Arrange the charred shrimp, sliced avocado, and mango salsa over the rice.
- Drizzle generously with the lime-chili sauce.
- Garnish with black sesame seeds and fresh cilantro before serving.
Notes
- Swap mango for pineapple or peach for a different fruity twist.
- Greek yogurt can replace part of the mayonnaise for a lighter sauce.
- Serve with lime wedges for extra brightness.
- Add sliced radishes or shredded carrots for more color and texture.