Ultimate Charred Shrimp and Avocado Bowl
This Shrimp and Avocado Bowl is a vibrant, texture-rich masterpiece that elevates dining with its restaurant-quality presentation. The appeal lies in its perfect blend of smoky, spicy, sweet, and creamy elements, making it a delightful weeknight choice. Each bite brings a contrast of flavors: the warm, chili-spiced shrimp meets the cooling, creamy avocado, while a refreshing mango salsa brightens the dish with its acidic notes. Assembly is key, with fluffy white rice as a neutral base, topped with the shrimp and an elegant fan of avocado. Drizzled with a luscious lime-chili sauce, this bowl not only looks stunning but also delights the palate. For those short on time, the mango salsa can be prepared a day ahead, allowing the flavors to meld beautifully before serving.
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
- 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
