Description
Crispy Rice Shrimp Bowls with Mango Avocado Salsa offer a delightful combination of crunchy pan-fried shrimp served atop crispy rice cakes, complemented by a fresh and zesty mango avocado salsa. This vibrant dish balances textures and flavors perfectly, making it an easy yet impressive meal ideal for lunch or dinner.
Ingredients
For the Crispy Rice Cakes
- 2 cups cooked white rice, preferably day-old
- 1 large egg
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons vegetable oil, for frying
For the Shrimp
- 1 lb large shrimp, peeled and deveined
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
For the Mango Avocado Salsa
- 1 ripe mango, peeled and diced
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and finely chopped (optional)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper, to taste
Instructions
- Prepare the Crispy Rice Cakes: In a bowl, combine the cooked rice, egg, flour, salt, and pepper. Mix well until the mixture sticks together. Form into 6 to 8 small patties, about 2.5 inches in diameter.
- Cook the Rice Cakes: Heat vegetable oil in a large skillet over medium heat. Add the rice cakes and cook for 4-5 minutes on each side until golden brown and crispy. Remove from skillet and set aside on a paper towel to drain excess oil.
- Season the Shrimp: In a bowl, toss shrimp with paprika, garlic powder, salt, and pepper until evenly coated.
- Cook the Shrimp: In the same skillet, add olive oil and heat over medium-high heat. Add shrimp and cook for 2-3 minutes per side until shrimp turn pink and are cooked through. Remove from heat.
- Prepare the Mango Avocado Salsa: In a medium bowl, gently combine mango, avocado, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix carefully to avoid mashing the avocado.
- Assemble the Bowls: Place two crispy rice cakes in each serving bowl. Top with cooked shrimp and a generous scoop of mango avocado salsa. Serve immediately and enjoy the contrasting textures and fresh flavors.
Notes
- For best results, use day-old cooked rice to ensure the rice cakes hold together better and crisp up nicely.
- You can adjust the heat of the salsa by adding or omitting jalapeño according to your spice preference.
- If preferred, shrimp can be grilled or baked instead of pan-fried.
- Serve with lime wedges on the side for an extra zesty kick.
- This dish can be prepared ahead by making rice cakes and salsa in advance; reheat the shrimp just before serving.
