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Charred shrimp avocado bowl garnished with fresh vegetables and lime

Charred Shrimp and Avocado Bowl

A vibrant bowl filled with charred shrimp, creamy avocado, and sweet mango, perfect for a quick dinner or a gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Mexican
Calories: 500
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 assembly
  • 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 for the sriracha mayo
  • 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 the rinsed rice and 2 cups of water. Bring it to a boil, then reduce the heat to low. Cover and simmer for about 18-20 minutes or until the water is absorbed. Set aside.
Preparing the Shrimp
  1. In a bowl, mix the chili powder, smoked paprika, cumin, and salt. Toss the shrimp in this spice blend until they are well coated.
  2. Heat the olive oil in a skillet over medium-high heat. Add the seasoned shrimp and sear them for about 2-3 minutes on each side, until they are cooked through and have a nice char.
Making the Sriracha Mayo
  1. In a small bowl, combine the mayonnaise, sriracha, and lime juice. Mix until smooth.
Assembling the Bowl
  1. Place a serving of cooked rice in a bowl. Top it with the charred shrimp, diced mango, purple onion, minced jalapeno, and chopped cilantro.
  2. Drizzle the sriracha mayo over the top and add the sliced avocado in a fan shape. Sprinkle with black sesame seeds for added texture.

Notes

Store leftovers in an airtight container in the refrigerator for up to two days. Keep the avocado separate to prevent browning. Reheat the shrimp and rice before serving again for the best taste.