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Delicious charred shrimp bowl with avocado and colorful vegetables

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.