The Ultimate Charred Shrimp and Avocado Bowl

Why make this recipe

The Ultimate Charred Shrimp and Avocado Bowl is a delightful dish that brings together fresh ingredients and vibrant flavors. This recipe is not only nutritious but also easy to prepare, making it perfect for a busy weeknight dinner or a relaxed weekend meal. The combination of juicy shrimp, creamy avocado, tangy lime, and sweet mango creates a dish that is satisfying and full of color. You’ll love how quickly it comes together and how it can be enjoyed by the whole family.

How to make The Ultimate Charred Shrimp and Avocado Bowl

Ingredients:

• 1 cup long-grain white rice (Rinsed until water runs clear)
• 2 cups water (For cooking rice)
• 1 lb large shrimp (Peeled and deveined)
• 1 tbsp olive oil (For searing)
• 1 tbsp chili powder (For the reddish spice blend)
• 1 tsp smoked paprika
• 0.5 tsp ground cumin
• 0.5 tsp kosher salt
• 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
• 0.5 cup mayonnaise
• 1 tbsp sriracha (Or smooth hot sauce)
• 1 tbsp fresh lime juice
• 1 large green avocado (Freshly sliced into a neat fan)
• 1 tbsp black sesame seeds (For sprinkling)

Directions:

1. Start by cooking the rice. In a medium pot, combine 1 cup of rinsed rice and 2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit for a few minutes before fluffing with a fork.

2. While the rice is cooking, prepare the shrimp. In a large bowl, mix the shrimp with olive oil, chili powder, smoked paprika, cumin, and kosher salt until well coated.

3. Heat a large skillet over medium-high heat. Add the seasoned shrimp to the skillet and cook for about 2-3 minutes on each side until they turn pink and are lightly charred. Remove from heat.

4. In a separate bowl, combine the diced mango, minced purple onion, jalapeno, chopped cilantro, and lime juice to create a refreshing salsa.

5. To make the creamy sauce, mix the mayonnaise with sriracha and an additional tablespoon of lime juice in a small bowl.

6. Now it’s time to assemble your bowl! Start with a base of cooked rice, add the charred shrimp on top, then layer on the mango salsa. Finish by adding the sliced avocado on the side and drizzle the spicy mayo over it all. Sprinkle black sesame seeds for a nice touch.

How to serve The Ultimate Charred Shrimp and Avocado Bowl

Serve this bowl warm, straight from the kitchen. It’s great on its own or you can pair it with a light salad or some tortilla chips. Don’t forget some extra lime wedges on the side for an added zesty kick!

How to store The Ultimate Charred Shrimp and Avocado Bowl

If you have leftovers, store them in an airtight container in the fridge. The shrimp and rice can last for about 2-3 days. However, it’s best to consume the avocado and salsa fresh, as they don’t store well. Try to keep them separate until ready to eat.

Tips to make The Ultimate Charred Shrimp and Avocado Bowl

• Rinse the rice well before cooking to remove excess starch, ensuring it cooks fluffy.
• For extra flavor, marinate the shrimp for 15-30 minutes before cooking.
• Adjust the spiciness by increasing or decreasing the amount of jalapeno and sriracha based on your preference.

Variation

Feel free to substitute shrimp with chicken or tofu for a different protein option. You can also add other veggies like bell peppers or zucchini for added nutrition and crunch.

FAQs

Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before cooking.

What can I substitute for avocado?
If you’re not a fan of avocado, try using sliced cucumbers or a dollop of guacamole.

Can I make this bowl ahead of time?
You can cook the rice and shrimp ahead of time and store them separately in the fridge. Assemble the bowl just before serving for the best flavor and texture.

Charred Shrimp and Avocado Bowl

A delightful dish featuring juicy shrimp, creamy avocado, tangy lime, and sweet mango, perfect for a busy weeknight or relaxed weekend meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Seafood

Calories: 450

Ingredients Method Notes

Ingredients

  

For the rice

• 1 cup long-grain white rice, rinsed until water runs clear
• 2 cups water, for cooking rice

For the shrimp

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil, for searing
• 1 tbsp chili powder, for the reddish spice blend
• 1 tsp smoked paprika
• 0.5 tsp ground cumin
• 0.5 tsp kosher salt

For the 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

For the creamy sauce

• 0.5 cup mayonnaise
• 1 tbsp sriracha or smooth hot sauce
• 1 tbsp fresh lime juice

For assembly

• 1 large green avocado, freshly sliced into a neat fan
• 1 tbsp black sesame seeds, for sprinkling

Method

 

Cooking the Rice

1. In a medium pot, combine 1 cup of rinsed rice and 2 cups of water.
2. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes until the rice is tender and the water is absorbed.
3. Remove from heat and let it sit for a few minutes before fluffing with a fork.

Preparing the Shrimp

1. In a large bowl, mix the shrimp with olive oil, chili powder, smoked paprika, cumin, and kosher salt until well coated.
2. Heat a large skillet over medium-high heat, add the seasoned shrimp, and cook for about 2-3 minutes on each side until they turn pink and are lightly charred.
3. Remove from heat.

Making the Salsa

1. In a separate bowl, combine the diced mango, minced purple onion, jalapeno, chopped cilantro, and lime juice to create a refreshing salsa.

Making the Creamy Sauce

1. Mix the mayonnaise with sriracha and an additional tablespoon of lime juice in a small bowl.

Assembling the Bowl

1. Start with a base of cooked rice, add the charred shrimp on top, then layer on the mango salsa.
2. Finish by adding the sliced avocado on the side and drizzle the spicy mayo over it all.
3. Sprinkle black sesame seeds for a nice touch.

Notes

Rinse the rice well before cooking for fluffy results. For extra flavor, marinate the shrimp for 15-30 minutes before cooking. Adjust the spiciness according to preference. Store leftovers in an airtight container in the fridge. Best to consume avocado and salsa fresh.