Description
This Ultimate Charred Shrimp and Avocado Bowl combines perfectly seared, spice-coated shrimp with fluffy white rice, vibrant mango salsa, creamy avocado slices, and a tangy lime-chili mayo drizzle. It’s a colorful, flavorful, and balanced bowl perfect for a fresh and satisfying meal.
Ingredients
Scale
For the Rice
- 1 cup long-grain white rice, rinsed until water runs clear
- 2 cups water
- Pinch of salt
For the Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.5 tsp kosher salt
For the Mango Salsa
- 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 Lime-Chili Sauce
- 0.5 cup mayonnaise
- 1 tbsp sriracha (or smooth hot sauce)
- 1 tbsp fresh lime juice
For Garnish
- 1 large green avocado, freshly sliced into a neat fan
- 1 tbsp black sesame seeds
- Extra fresh cilantro leaves (optional)
Instructions
- Cook the Rice: Rinse the white rice under cold water until the water runs clear to remove excess starch. Bring 2 cups of water and a pinch of salt to a boil in a saucepan. Add the rice, reduce the heat to low, cover, and simmer for 15-18 minutes until the water is fully absorbed. Remove from heat and let it steam covered for 5 minutes. Then fluff with a fork to separate the grains.
- Prepare the Mango Salsa: In a mixing bowl, combine the diced mango, finely minced purple onion, minced green jalapeno, and chopped cilantro leaves. Squeeze the fresh lime juice over the mixture and gently toss to blend all flavors. Set aside to allow the flavors to meld.
- Make the Lime-Chili Sauce: In a small bowl, whisk together mayonnaise, sriracha, and fresh lime juice until completely smooth and a light orange color forms. For easier application, transfer the sauce to a squeeze bottle and set aside.
- Season and Sear the Shrimp: Pat the shrimp completely dry with paper towels to ensure a good sear. Toss the shrimp in olive oil to coat evenly, then sprinkle with chili powder, smoked paprika, ground cumin, and kosher salt, tossing to coat all sides. Heat a cast-iron skillet over medium-high heat until very hot. Add the shrimp in a single layer and sear for 2-3 minutes on each side until deeply charred edges form and shrimp are cooked through.
- Assemble the Bowls: In wide, shallow bowls, spread a layer of the fluffy white rice. Arrange the charred shrimp in one section, fan the freshly sliced avocado neatly beside it, and spoon a generous scoop of the mango salsa next to the avocado. Drizzle the lime-chili sauce in a zigzag pattern over the shrimp and avocado sections. Sprinkle black sesame seeds and a few fresh cilantro leaves on top for garnish.
Notes
- Ensure shrimp are patted completely dry before seasoning to guarantee perfectly charred edges.
- Only slice the avocado right before serving to prevent it from oxidizing and turning brown.
- For a milder spice level, reduce the amount of chili powder and sriracha used.
- Use a cast-iron skillet or any heavy-bottomed pan for best searing results on the shrimp.
Keywords: charred shrimp, avocado bowl, mango salsa, lime chili sauce, seared shrimp, healthy bowl recipe, quick dinner