Description
This Shrimp and Avocado Bowl is a fresh, flavor-packed rice bowl loaded with smoky seared shrimp, creamy avocado, sweet mango salsa, and a zesty sriracha-lime drizzle. It’s an easy weeknight dinner that feels restaurant-worthy but comes together fast at home.
Ingredients
Scale
For the Rice:
- 1 cup long-grain white rice, rinsed
- 2 cups water
- Pinch of salt
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp kosher salt
For the Mango Salsa:
- 1 cup diced mango
- ¼ cup finely minced red onion
- 1 tbsp minced jalapeño
- 2 tbsp chopped fresh cilantro
- 1 tbsp fresh lime juice
For the Creamy Lime-Chili Sauce:
- ½ cup mayonnaise
- 1 tbsp sriracha
- 1 tbsp fresh lime juice
For Topping:
- 1 large avocado, sliced
- 1 tbsp black sesame seeds
Instructions
- Cook the Rice:
Rinse rice until water runs clear. Add rice, water, and salt to a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes. Let steam 5 minutes, then fluff with a fork. - Make the Mango Salsa:
In a bowl, mix mango, red onion, jalapeño, cilantro, and lime juice. Toss gently and set aside. - Prepare the Sauce:
Whisk mayonnaise, sriracha, and lime juice until smooth. Set aside. - Cook the Shrimp:
Pat shrimp dry. Toss with olive oil and seasonings. Heat a skillet over medium-high heat and sear shrimp for 2–3 minutes per side until charred and cooked through. - Assemble the Bowl:
Add rice to serving bowls. Top with shrimp, mango salsa, avocado slices, and drizzle with sauce. Sprinkle with black sesame seeds and extra cilantro if desired.
Notes
- For less heat, reduce jalapeño and sriracha.
- Shrimp cook quickly—avoid overcooking to keep them tender.
- Store components separately for easy meal prep.
- Avocado is best sliced fresh before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 220 mg