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A colorful, flavor-packed shrimp and avocado bowl featuring charred chili-spiced shrimp, fluffy white rice, bright mango salsa, creamy avocado slices, and a zesty lime-chili sauce drizzle.

Ingredients

Scale
  • 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 (for mango salsa)
  • 0.5 cup mayonnaise
  • 1 tbsp sriracha or smooth hot sauce
  • 1 tbsp fresh lime juice (for lime-chili sauce)
  • 1 large green avocado, freshly sliced into a neat fan
  • 1 tbsp black sesame seeds (for sprinkling)

Instructions

  1. Rinse the long-grain white rice under cold water until the water runs clear.
  2. Combine the rinsed rice, 2 cups water, and a pinch of salt in a saucepan; bring to a boil, reduce heat, cover, and simmer for 15–18 minutes until water is absorbed.
  3. Remove the rice from heat, keep covered for 5 minutes, then fluff gently with a fork.
  4. Dice the mango, finely mince the purple onion and jalapeno, chop the cilantro, toss all with lime juice to make mango salsa, and let it sit to meld flavors.
  5. Whisk together mayonnaise, sriracha, and lime juice until smooth to create the lime-chili sauce; thin with a drop or two of water if needed; transfer to a squeeze bottle or plastic bag for drizzling.
  6. Pat the shrimp completely dry with paper towels.
  7. Toss the shrimp with olive oil and coat evenly with chili powder, smoked paprika, ground cumin, and kosher salt.
  8. Heat a cast-iron skillet over medium-high until slightly smoking, then sear shrimp 2–3 minutes per side until opaque and charred at the edges, cooking in batches if necessary.
  9. Cut the avocado in half, remove the pit, peel, and thinly slice; arrange slices into a fan just before plating.
  10. Spread steamed rice in shallow bowls, arrange charred shrimp, avocado fan, and mango salsa in separate sections, drizzle with lime-chili sauce in a zigzag pattern, and sprinkle with black sesame seeds and fresh cilantro leaves.

Notes

Pat shrimp completely dry before seasoning to get a perfect char., Slice avocado just before serving to keep it fresh and avoid browning., Let chopped purple onion sit in lime juice for 5 minutes before mixing with mango to mellow the bite., Avoid crowding the pan when cooking shrimp; cook in batches if necessary to maintain high heat for searing.

Nutrition

Find it online: https://mamapantry.com/the-ultimate-charred-shrimp-and-avocado-bowl/