Description
A vibrant and flavorful Charred Shrimp and Avocado Bowl featuring perfectly seared, spiced shrimp atop fluffy white rice, fresh mango salsa, creamy spicy lime sauce, and ripe avocado slices. This bowl balances savory, sweet, and spicy elements for a satisfying, colorful meal.
Ingredients
Rice
- 1 cup long-grain white rice (rinsed until water runs clear)
- 2 cups water (for cooking rice)
- Pinch of salt
Shrimp
- 1 lb large shrimp (peeled and deveined)
- 1 tbsp olive oil (for searing)
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.5 tsp kosher salt
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
Sauce
- 0.5 cup mayonnaise
- 1 tbsp sriracha (or smooth hot sauce)
- 1 tbsp fresh lime juice
Toppings
- 1 large green avocado (freshly sliced into a neat fan)
- 1 tbsp black sesame seeds (for sprinkling)
Instructions
- Cook the Rice: Rinse the white rice under cold water until the water runs clear to remove excess starch. In a saucepan, bring 2 cups of water and a pinch of salt to a boil. Add the rinsed rice, reduce the heat to low, cover, and let it simmer for 15-18 minutes until all the water is absorbed. Remove from heat and let the rice steam for 5 minutes, then fluff with a fork.
- Make the Mango Salsa: Combine the diced mango, finely minced purple onion, minced green jalapeno, and chopped cilantro in a bowl. Squeeze 1 tablespoon of fresh lime juice over the mixture, toss gently to combine, and set aside to let the flavors meld.
- Prepare the Sauce: In a small bowl, whisk together the mayonnaise, sriracha, and fresh lime juice until the mixture is completely smooth and light orange in color. Transfer the sauce to a squeeze bottle for easy drizzling.
- Cook the Shrimp: Pat the shrimp dry with paper towels to ensure they sear properly. Toss them in olive oil, then evenly coat with chili powder, smoked paprika, ground cumin, and kosher salt. Heat a cast-iron skillet over medium-high heat. Sear the shrimp for 2-3 minutes on each side until they develop deeply charred edges and are cooked through.
- Assemble the Bowls: Divide the fluffy rice evenly among bowls. Top each bowl with the charred shrimp, a generous spoonful of mango salsa, a fan of freshly sliced avocado, and drizzle the spicy lime mayonnaise sauce over the top. Finish by sprinkling black sesame seeds for a nutty crunch and visual appeal. Serve immediately.
Notes
- Be sure to pat the shrimp dry before seasoning to achieve a good sear.
- You can adjust the spice level by adding more or less jalapeno and sriracha according to your preference.
- If you prefer, substitute white rice with brown rice or quinoa for a healthier grain option.
- To make it dairy-free, use a vegan mayonnaise alternative in the sauce.
- Cast-iron skillet ensures the best char on the shrimp, but a heavy-bottomed pan or grill pan works well too.
