Description
A delightful bowl combining juicy shrimp, creamy avocado, and colorful mango for a fresh and nutritious meal.
Ingredients
Scale
- 1 cup long-grain white rice, rinsed until water runs clear
- 2 cups water
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp chili powder
- 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
- 0.5 cup mayonnaise
- 1 tbsp sriracha
- 1 large green avocado, freshly sliced into a neat fan
- 1 tbsp black sesame seeds
Instructions
- Begin by cooking the rice. In a pot, combine 1 cup of rinsed rice with 2 cups of water. Bring it to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is fluffy and the water is absorbed. Fluff the rice with a fork and set aside.
- In a bowl, mix together chili powder, smoked paprika, ground cumin, and kosher salt. Toss the peeled and deveined shrimp with the olive oil and the spice blend until they are evenly coated.
- Heat a skillet over medium-high heat. Once hot, add the seasoned shrimp and sear for 2-3 minutes on each side or until they are cooked through and have a nice char. Remove from heat.
- In a separate bowl, combine the diced mango, purple onion, jalapeno, cilantro, and lime juice. Mix well to create a fresh salsa-like topping.
- For the spicy mayo, mix the mayonnaise and sriracha in a small bowl. Adjust the heat by adding more or less sriracha to your taste.
- To assemble the bowl, start with a layer of the cooked rice at the bottom. Top with the seared shrimp, the mango and onion mixture, and then the sliced avocado. Drizzle the spicy mayo over the top and sprinkle with black sesame seeds.
Notes
Best enjoyed fresh, but can be stored for 1-2 days in the refrigerator. Add avocado just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 200mg
Keywords: shrimp bowl, avocado, healthy meal, seafood, tropical flavors