Charred Shrimp and Avocado Bowl

A delightful dish that balances fresh ingredients with bold flavors, featuring succulent shrimp, creamy avocado, and zesty lime.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner, Lunch, Main Course

Cuisine: American, Seafood, Tropical

Calories: 540

Ingredients Method Notes

Ingredients

For the Rice

1 cup long-grain white rice, rinsed until water runs clear Rinse until water runs clear to remove excess starch.
2 cups water For cooking the rice.

For the Shrimp

1 lb large shrimp, peeled and deveined Use fresh shrimp for best texture.
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 Toppings

1 cup bright yellow mango, diced into uniform cubes
0.25 cup purple onion, finely minced
1 tbsp green jalapeno, minced into bits Adjust based on heat preference.
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 Store separately to prevent browning.
1 tbsp black sesame seeds For sprinkling.

Method

Preparation

In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, cover, and reduce the heat to low. Allow it to simmer for about 15-20 minutes or until the water is fully absorbed. Once cooked, fluff with a fork and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. In a small bowl, mix together the chili powder, smoked paprika, ground cumin, and kosher salt. Toss the shrimp in this spice blend until evenly coated.

Cooking

Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and charred but not overcooked. Remove from heat and set aside.
In a small bowl, mix together the mayonnaise, sriracha, and the lime juice (1 tablespoon) to serve as a creamy and spicy dressing for your bowl.

Assembly

In serving bowls, start by adding a scoop of the rice. Top with the charred shrimp, diced mango, minced purple onion, jalapeno, and a sprinkle of cilantro. Arrange the avocado slices on top.
Drizzle the spicy mayo sauce over the bowl and sprinkle with black sesame seeds. Serve immediately.

Notes

This dish pairs wonderfully with a crisp white wine or a refreshing iced tea. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat shrimp gently before serving.