Charred Shrimp and Avocado Bowl
Dive into this vibrant dish featuring juicy charred shrimp, creamy avocado, and zesty mango, perfect for summer gatherings or meal prep.
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 Bowl
- 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 large green avocado Freshly sliced into a neat fan
- 1 tbsp black sesame seeds For sprinkling
Instructions
Cooking the Rice
- In a pot, combine rinsed rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until water is absorbed.
Preparing the Shrimp
- In a bowl, mix shrimp with olive oil, chili powder, smoked paprika, cumin, and salt until well coated.
Searing the Shrimp
- Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side until they are charred and cooked through. Remove from heat.
Mixing the Sauce
- In a small bowl, combine mayonnaise, sriracha, and lime juice. Adjust spice level to your preference.
Assembling the Bowl
- In a serving bowl, layer the cooked rice, charred shrimp, mango, purple onion, jalapeno, and cilantro.
- Add avocado slices on top and drizzle with the spicy mayonnaise. Sprinkle black sesame seeds.
Notes
Enhance flavors by marinating the shrimp for an hour before cooking. Customize with your favorite veggies like bell peppers or radishes. Pair with a fresh green salad for a complete meal.