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why make this recipe
The Ultimate Charred Shrimp and Avocado Bowl is a delightful dish that combines the freshness of shrimp with creamy avocado and a burst of tropical flavors from mango. This recipe is not only simple to make but also a feast for the eyes, making it perfect for a family dinner or a gathering with friends. Packed with nutritious ingredients, this bowl is satisfying without being heavy, making it a great choice for healthy eating.
how to make The Ultimate Charred Shrimp and Avocado Bowl
Ingredients:
- 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
- 0.5 cup mayonnaise
- 1 tbsp sriracha (Or smooth hot sauce)
- 1 tbsp fresh lime juice
- 1 large green avocado (Freshly sliced into a neat fan)
- 1 tbsp black sesame seeds (For sprinkling)
Directions:
Start by cooking the rice. In a medium pot, combine the rinsed long-grain white rice and 2 cups of water. Bring to a boil, then reduce the heat to low. Cover the pot and simmer for about 18-20 minutes or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.
While the rice is cooking, prepare the shrimp. In a large skillet, heat the olive oil over medium-high heat. In a bowl, mix the chili powder, smoked paprika, ground cumin, and kosher salt. Toss the shrimp in the spice mix until they are evenly coated.
Add the seasoned shrimp to the hot skillet. Cook for about 2–3 minutes on each side until they turn pink and charred. Remove the skillet from heat.
In a separate bowl, combine the diced mango, minced purple onion, minced jalapeno, chopped cilantro, and lime juice. This salsa will add freshness to your bowl.
In another small bowl, mix the mayonnaise with sriracha and lime juice for a spicy dip.
To assemble, start with a serving of rice in a bowl. Top it with the charred shrimp, mango salsa, and arrange the sliced avocado in a fan shape on the side. Drizzle with the spicy mayonnaise and finish with a sprinkle of black sesame seeds.
how to serve The Ultimate Charred Shrimp and Avocado Bowl
Serve your bowl warm, and make sure to provide extra lime wedges on the side for those who enjoy an extra zing. This dish goes well with a cold drink or a light salad.
how to store The Ultimate Charred Shrimp and Avocado Bowl
If you have leftovers, store them in an airtight container in the refrigerator. The shrimp, rice, and salsa can last for about 2–3 days in the fridge. However, it’s best to keep the avocado separate to prevent it from browning.
tips to make The Ultimate Charred Shrimp and Avocado Bowl
- Make sure to rinse the rice well to remove excess starch, which helps it be fluffy.
- For an added kick, feel free to increase the amount of jalapeno or sriracha in the recipe.
- If you want to save time, you can use pre-cooked shrimp found at many grocery stores.
variation
You can swap the shrimp for grilled chicken, or add other toppings like grilled corn, or black beans for extra texture and protein.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes! Just make sure to thaw them properly before cooking to ensure even cooking.
2. What can I substitute for avocado if I don’t have any?
You can use Greek yogurt or cottage cheese as a creamy alternative, though the taste will be different.
3. How spicy is this dish?
The spice level is moderate. You can adjust it by adding more or less jalapeno or sriracha based on your preference.
The Ultimate Charred Shrimp and Avocado Bowl
A delightful dish combining shrimp and creamy avocado with tropical flavors from mango, perfect for family dinners or gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Searing
- Cuisine: Mexican
- Diet: Gluten-free
Ingredients
- 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
- 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
- Start by cooking the rice. In a medium pot, combine the rinsed long-grain white rice and 2 cups of water. Bring to a boil, then reduce the heat to low. Cover the pot and simmer for about 18-20 minutes or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.
- While the rice is cooking, prepare the shrimp. In a large skillet, heat the olive oil over medium-high heat. In a bowl, mix the chili powder, smoked paprika, ground cumin, and kosher salt. Toss the shrimp in the spice mix until they are evenly coated.
- Add the seasoned shrimp to the hot skillet. Cook for about 2–3 minutes on each side until they turn pink and charred. Remove the skillet from heat.
- In a separate bowl, combine the diced mango, minced purple onion, minced jalapeno, chopped cilantro, and lime juice. This salsa will add freshness to your bowl.
- In another small bowl, mix the mayonnaise with sriracha and lime juice for a spicy dip.
- To assemble, start with a serving of rice in a bowl. Top it with the charred shrimp, mango salsa, and arrange the sliced avocado in a fan shape on the side. Drizzle with the spicy mayonnaise and finish with a sprinkle of black sesame seeds.
Notes
Store leftovers in an airtight container. Best if avocado is kept separate to prevent browning.