Ultimate Charred Shrimp and Avocado Bowl
By Isabella Quinn
Servings
4
This Shrimp and Avocado Bowl has vibrant textures and colors and has a restaurant-quality presentation. The variety of flavors in the dish, including smoky and spicy shrimp and sweet and creamy avocado and mango salsa, makes it a good weeknight meal option. Other complementary flavors in this dish include smoky and spicy shrimp and cold, creamy avocado slices with mild acidic mango salsa. Tips for serving this dish include arranging the shrimp and avocado slices on top of white rice in an attractive manner. Serve with a drizzle of lime-chili sauce for extra flavor and visual appeal. The mango salsa can be prepared one day ahead of time to blend the flavors.
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
- •½ tsp ground cumin
- •½ tsp kosher salt
- •1 cup bright yellow mango (Diced into uniform cubes)
- •¼ cup purple onion (Finely minced)
- •1 tbsp green jalapeno (Minced into bits)
- •2 tbsp fresh green cilantro leaves (Chopped)
- •1 tbsp fresh lime juice
- •½ 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
- 1
Rinse the white rice under cold water until the water runs clear. Transfer the rice to a medium saucepan with water and a generous pinch of salt. Bring the water to a rolling boil, then reduce the heat to the lowest setting, cover, and simmer for 15-18 minutes until the liquid is absorbed. Remove from heat and let it steam for 5 minutes before fluffing with a fork.
- 2
In a mixing bowl, toss the diced mango with minced onion, green jalapeno bits, and chopped cilantro. Squeeze lime juice over the top, toss gently, and set aside.
- 3
In a small bowl, whisk together mayonnaise, sriracha, and lime juice until completely smooth.
- 4
Pat the shrimp dry with paper towels, toss in olive oil, and coat with chili powder, smoked paprika, cumin, and salt. Heat a cast-iron skillet over medium-high heat and sear the shrimp for 2-3 minutes per side until charred.
- 5
Spread a layer of fluffy white rice in a wide shallow bowl. Arrange charred shrimp, the fan of avocado, and a scoop of mango salsa in separate sections. Drizzle with the lime-chili sauce and sprinkle with sesame seeds.
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
