The smell of perfectly seared shrimp mingles with the freshness of diced mango and lime, making your kitchen feel like a tropical getaway. The Ultimate Charred Shrimp and Avocado Bowl is a vibrant and delicious dish that takes just 30 minutes to prepare. Its blend of flavors and textures makes it a standout choice for dinner or meal prep.
This recipe is ideal for anyone looking to enjoy a healthy and satisfying meal. Whether you’re hosting a gathering or seeking a quick weeknight dinner, the bowl is sure to impress. You can prepare the shrimp and rice ahead of time for a seamless dinner.
Why You’ll Love This Recipe
- The charred shrimp adds a delightful smoky flavor and robust texture.
- Fresh ingredients ensure a vibrant burst of flavors in every bite.
- The creamy avocado complements the spices and balances the dish.
- It’s quick to prepare but feels like a gourmet feast.
What You’ll Need
Gather these ingredients to create your delicious bowl.
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 Sauce
- 0.5 cup mayonnaise
- 1 tbsp sriracha, or smooth hot sauce
- 1 tbsp fresh lime juice
For Serving
- 1 large green avocado, freshly sliced into a neat fan
- 1 tbsp black sesame seeds, for sprinkling
Use jasmine rice for extra fragrance.
Substitutions & Swaps
- Shrimp can be replaced with chicken or tofu.
- Mayonnaise can be swapped with Greek yogurt.
- Fresh mango can be subbed with pineapple.
- Cilantro can be replaced with parsley or mint.
How to Make It
Create a delightful bowl by following these steps.
Cook the Rice
Combine the rinsed rice and water in a saucepan. Bring to a boil, then reduce to a simmer. Cover and cook for about 18 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
Sear the Shrimp
Heat olive oil in a large skillet over medium-high heat. Season shrimp with chili powder, smoked paprika, cumin, and kosher salt. Cook shrimp for 2-3 minutes on each side until they are charred and opaque.
Make the Salsa
In a mixing bowl, combine diced mango, minced purple onion, jalapeno, chopped cilantro, and lime juice. Stir well to combine and set aside to meld the flavors.
Prepare the Sauce
In a separate bowl, mix mayonnaise, sriracha, and lime juice until creamy and well blended.
How to Store It
Fridge: store in an airtight container for up to 3 days.
Freezer: no, ingredients do not freeze well.
Reheat: microwave on low for 1-2 minutes.
Tips for Best Results
- Rinse rice well to remove excess starch for fluffier grains.
- Don’t overcrowd the pan when searing shrimp to achieve a nice char.
- Use a ripe avocado for the best flavor and texture.
- Adjust the spice level by modifying the amount of sriracha used.
Serving Suggestions
- Enjoy it as a vibrant lunch or dinner option.
- Serve alongside tortilla chips for a crispy contrast.
- Pair with a refreshing margarita for a complete meal experience.
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