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Top-down look at a bowl with white rice, sliced mango, avocado, and shrimp, garnished with chili and lime wedges.

Charred Shrimp and Avocado Bowl

Charred shrimp and avocado bowl with mango salsa, cilantro-lime rice, and spicy sriracha mayo sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 520 kcal

Ingredients
  

  • 1 cup long-grain white rice washed until the water runs clear
  • 2 cups water
  • 1 lb large shrimp shelled 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 cut into even cubes
  • 0.25 cup purple onion finely diced
  • 1 tbsp green jalapeno finely chopped
  • 2 tbsp fresh green cilantro 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 garnish

Instructions
 

  • Cook Fluffy Rice:

    Wash the white rice under cold running water until the water is clear. In a saucepan, combine the rice with water and a pinch of salt; bring to a boil. Lower the heat to low, cover, and let simmer for 15-18 minutes until all liquid is absorbed. Remove from heat, let it steam for 5 minutes, then fluff with a fork.

  • Make Mango Salsa:

    In a bowl, combine the diced mango, minced purple onion, minced jalapeno, and chopped cilantro. Drizzle with 1 tbsp lime juice, toss gently, and reserve.

  • Prepare Sriracha Mayo:

    In a separate bowl, whisk together the mayonnaise, sriracha, and 1 tbsp lime juice until the mixture is smooth and turns a light orange. Pour into a squeeze bottle for easy drizzling.

  • Sear Spiced Shrimp:

    Thoroughly dry the shrimp with paper towels. Toss them with olive oil, then coat evenly with chili powder, smoked paprika, cumin, and salt. Heat a cast-iron skillet over medium-high heat; sear the shrimp for 2-3 minutes per side until the edges are deeply charred.

  • Assemble the Bowl:

    In a wide shallow bowl, spread a layer of the fluffy rice. Arrange the seared shrimp, a fan of avocado slices, and a scoop of mango salsa in separate sections. Drizzle the lime-chili sauce in a zigzag pattern over the top, then sprinkle with black sesame seeds and a few fresh cilantro leaves.
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