Description
A vibrant and flavorful charred shrimp and avocado bowl featuring fluffy white rice, fresh mango salsa, creamy avocado, and a zesty lime-chili sauce. This recipe balances smoky, spicy, and fresh notes in a simple skillet-seared dish perfect for a healthy and satisfying meal.
Ingredients
Scale
Rice
- 1 cup long-grain white rice, rinsed until water runs clear
- 2 cups water, for cooking rice
- Pinch of salt
Shrimp and Seasoning
- 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
Lime-Chili Sauce
- 0.5 cup mayonnaise
- 1 tbsp sriracha or smooth hot sauce
- 1 tbsp fresh lime juice
Garnishes
- 1 large green avocado, freshly sliced into a neat fan
- 1 tbsp black sesame seeds, for sprinkling
- Additional fresh cilantro leaves, for garnish
Instructions
- Cook the Rice: Rinse the long-grain white rice under cold running water until the water runs clear to remove excess starch. In a medium saucepan, bring 2 cups of water and a pinch of salt to a boil. Add the rice, reduce 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 the rice gently with a fork.
- Prepare the Mango Salsa: In a medium mixing bowl, combine the diced bright yellow mango, finely minced purple onion, minced green jalapeno, and chopped fresh cilantro leaves. Add 1 tablespoon of fresh lime juice, toss gently to combine, and set aside to let the flavors meld.
- Make the Lime-Chili Sauce: In a small bowl, whisk together the mayonnaise, sriracha, and fresh lime juice until the mixture is smooth and takes on a light orange hue. Transfer the sauce into a squeeze bottle to allow for easy and precise drizzling.
- Season and Char the Shrimp: Thoroughly pat the shrimp dry with paper towels to ensure they sear properly. Toss the shrimp with olive oil, then evenly coat them in chili powder, smoked paprika, ground cumin, and kosher salt. Heat a cast-iron skillet over medium-high heat until hot. Place the shrimp in the skillet and sear for 2-3 minutes on each side until deeply charred edges develop and the shrimp are cooked through.
- Assemble the Bowls: In a wide, shallow serving bowl, lay down a base layer of the fluffy white rice. Arrange the charred shrimp artfully on one side, fan the fresh avocado slices on another side, and add a generous scoop of the mango salsa. Drizzle the lime-chili sauce in a zigzag pattern over the top and garnish with black sesame seeds and small fresh cilantro leaves for a pop of color and flavor.
Notes
- Ensure shrimp are patted completely dry before seasoning; this promotes a better sear and perfectly charred edges.
- Slice avocado right before serving to prevent oxidation and browning.
Keywords: charred shrimp bowl, avocado bowl, mango salsa, easy shrimp recipe, seafood bowl, lime-chili sauce, healthy bowl recipe