Description
A vibrant, protein-packed bowl with charred shrimp, creamy avocado slices, zesty mango salsa, and fluffy rice. Balanced sweet-savory-spicy flavors inspired by coastal cuisines, perfect for a quick, satisfying meal.
Ingredients
1 ½ cups cooked white or jasmine rice
12 oz tiger or large shrimp, peeled and deveined
2 ripe avocados, sliced
1 ripe mango, diced
2 tbsp red onion, finely chopped
½ jalapeño, seeded and diced
¼ cup chopped fresh cilantro
2 tbsp lime juice
1 tbsp chili powder
1 clove garlic, minced
1 tsp smoked paprika
½ tsp ground cumin
1 tbsp olive oil
¼ cup non-dairy Greek yogurt (optional for drizzle)
1 tsp honey or agave syrup (optional for drizzle)
Instructions
Cook rice according to package instructions.
Pat shrimp dry and toss with chili powder, garlic, paprika, cumin, and ½ tbsp lime juice.
Heat olive oil in a large skillet over high heat. Add shrimp in a single layer and cook 2-3 minutes per side until charred. Remove from skillet.
In a bowl, combine mango, red onion, jalapeño, cilantro, and remaining 1 ½ tbsp lime juice for salsa.
To assemble, divide rice among bowls, top with avocado slices, charred shrimp, and mango salsa.
Optionally mix plain yogurt with honey and remaining chili powder for a tangy drizzle.
Notes
For a vegetarian option, substitute shrimp with grilled tofu or chickpeas.
Adjust spice level by adding more/less jalapeño or reducing chili powder.
Avocado browns quickly—store leftover halves in water until ready to use.
Rice and shrimp can be prepped ahead of time for faster assembly.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Sautéing
- Cuisine: American-Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 7g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 240mg