Description
These Crispy Rice Shrimp Bowls with Mango Avocado Salsa feature perfectly pan-fried shrimp and crispy rice cakes topped with a fresh, zesty mango avocado salsa. This vibrant, flavorful dish combines crunchy textures with creamy and fruity notes, making it a delightful and easy-to-prepare meal perfect for a weeknight dinner or entertaining guests.
Ingredients
For the Crispy Rice Cakes
- 2 cups cooked jasmine rice (preferably day-old)
- 1 large egg
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil (for frying)
For the Shrimp
- 1 pound medium shrimp, peeled and deveined
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- 1 tablespoon olive oil (for cooking)
For the Mango Avocado Salsa
- 1 ripe mango, peeled and diced
- 1 ripe avocado, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- Salt to taste
Instructions
- Prepare the crispy rice cakes: In a large bowl, combine the cooked jasmine rice, egg, cornstarch, salt, and black pepper. Mix well until the rice is sticky and holds together. Form the mixture into small, flat patties about 3 inches in diameter and 1/2 inch thick. Set aside.
- Cook the rice cakes: Heat the vegetable oil in a large non-stick skillet over medium heat. Add the rice cakes in batches without crowding the pan. Cook for 3-4 minutes per side or until golden brown and crispy. Remove from the skillet and drain on paper towels.
- Season the shrimp: In a bowl, toss the shrimp with paprika, garlic powder, cayenne pepper, salt, and black pepper until evenly coated.
- Cook the shrimp: Heat olive oil in the same skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Remove from the heat.
- Make the mango avocado salsa: In a medium bowl, gently mix together the diced mango, avocado, red onion, jalapeño, lime juice, cilantro, and salt. Adjust seasoning as needed.
- Assemble the bowls: Place two crispy rice cakes in each serving bowl. Top with cooked shrimp and spoon over the mango avocado salsa. Garnish with extra cilantro or lime wedges if desired. Serve immediately.
Notes
- Using day-old rice helps the rice cakes bind better and become crispier.
- Adjust the amount of jalapeño in the salsa for preferred heat level.
- For a gluten-free version, ensure cornstarch is certified gluten-free.
- Can be prepared ahead: form rice cakes and refrigerate for up to 24 hours before frying.
- To make it spicier, add a drizzle of hot sauce over the shrimp before serving.
