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Ultimate Charred Shrimp and Avocado Bowl

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A vibrant and flavorful bowl combining charred shrimp, fresh avocado, and mango salsa for a tropical delight.

Ingredients

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  • 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 jalapeño (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. In a medium pot, bring 2 cups of water to a boil. Once boiling, add the rinsed long-grain rice and a pinch of salt. Stir once, cover, and reduce the heat to low. Let it simmer for about 15 minutes or until the water is absorbed and the rice is fluffy.
  2. While the rice cooks, let’s get our shrimp ready! In a bowl, combine the chili powder, smoked paprika, ground cumin, and kosher salt.
  3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, add in the shrimp, coating them well with the spice mix. Sear for about 2-3 minutes on each side until they’re pink and cooked through.
  4. In another bowl, toss together the diced mango, finely minced purple onion, minced jalapeño, chopped cilantro, and fresh lime juice.
  5. In a small bowl, mix the mayonnaise with sriracha and an extra splash of lime juice to taste.
  6. Once everything is ready, grab your serving bowls. Start by placing a generous scoop of fluffy rice at the bottom. Top it with those beautiful charred shrimp, then spoon on the vibrant mango salsa.
  7. Slice the avocado into a neat fan and place it delicately on top. Drizzle with the spicy mayo and finish with a sprinkle of black sesame seeds for a delightful crunch.

Notes

Store leftovers in airtight containers in the fridge for up to 2 days. Reheat shrimp gently to avoid overcooking.

Nutrition

Find it online: https://thestationrecipes.com/ultimate-charred-shrimp-avocado-bowl/

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