Description
Crispy Rice Shrimp Bowls with Mango Avocado Salsa offer a vibrant, flavorful meal combining crunchy pan-fried shrimp and crispy rice cakes served alongside a refreshing mango avocado salsa. This dish balances textures and flavors, mixing the savory shrimp and crispy base with the sweet, creamy salsa for a nutritious and satisfying bowl perfect for lunch or dinner.
Ingredients
Shrimp and Rice Cakes
- 1 cup cooked jasmine rice, cooled
- 1/2 pound medium shrimp, peeled and deveined
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- 2 tablespoons vegetable oil, divided
- Salt and pepper to taste
Mango Avocado Salsa
- 1 ripe mango, peeled and diced
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- Salt to taste
Additional
- Lime wedges for garnish
- Optional: cooked greens or salad greens for serving
Instructions
- Prepare the Shrimp Marinade: In a bowl, combine the shrimp, soy sauce, sesame oil, minced garlic, grated ginger, salt, and pepper. Toss well to coat and let it marinate for about 10 minutes to absorb the flavors.
- Form Rice Cakes: Take the cooled jasmine rice and divide it into 4 equal portions. Shape each portion into a compact, flat round cake roughly 3 inches in diameter, pressing firmly to hold together.
- Cook Rice Cakes: Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium heat. Add the rice cakes and cook for about 4-5 minutes on each side until golden and crispy. Remove from skillet and set aside.
- Cook Shrimp: In the same skillet, add the remaining 1 tablespoon vegetable oil. Add the marinated shrimp in a single layer and cook for 2-3 minutes per side until shrimp are pink, opaque, and cooked through. Remove from heat.
- Make Mango Avocado Salsa: In a medium bowl, gently combine diced mango, avocado, chopped red onion, minced jalapeño, fresh lime juice, cilantro, and salt. Stir carefully to keep the avocado intact.
- Assemble Bowls: Place one crispy rice cake in each serving bowl. Top with cooked shrimp and generously spoon the mango avocado salsa over the top. Garnish with lime wedges and serve immediately. Optionally, add cooked or fresh greens on the side for added nutrition and freshness.
Notes
- Use day-old cooked rice for best results in forming crispy rice cakes as it holds better.
- Adjust jalapeño quantity based on your heat preference.
- For a gluten-free option, use tamari instead of soy sauce.
- Make sure shrimp are not overcooked to keep them tender and juicy.
- Serve immediately after assembling to maintain crispiness of rice cakes.
