The sizzle of shrimp hitting the hot skillet, the vibrant colors of fresh ingredients laid out, and the intoxicating aroma of spices combine to create a dish that is as pleasing to the eyes as it is to the palate. The Ultimate Charred Shrimp and Avocado Bowl is a delightful fusion of flavors and textures that takes about 30 minutes to prepare. One reason this recipe works so beautifully is the balance of charred shrimp with creamy avocado, which creates a satisfying mouthfeel that keeps you coming back for more.
This recipe is perfect for seafood lovers and those looking for a refreshing and filling meal. It’s ideal for weeknight dinners or casual gatherings with friends. You can prepare the shrimp and rice ahead of time and store them separately in the fridge for up to two days.
Why You’ll Love This Recipe
- The charred shrimp add a smoky flavor that enhances the dish.
- Creamy avocado contrasts beautifully with the spices.
- The vibrant colors make it visually appealing.
- It can be prepared in under 30 minutes.
What You’ll Need
Gather these fresh ingredients for your bowl.
For the Rice
- 1 cup long-grain white rice, rinsed until water runs clear
- 2 cups water, for cooking rice
For the Shrimp
- 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
For the Mango Salsa
- 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
For the Sauce
- 0.5 cup mayonnaise
- 1 tbsp sriracha, or smooth hot sauce
- 1 tbsp fresh lime juice
For Serving
- 1 large green avocado, freshly sliced into a neat fan
- 1 tbsp black sesame seeds, for sprinkling
For best results, use fresh lime juice.
Substitutions & Swaps
- Jasmine rice can replace long-grain white rice.
- Any hot sauce can substitute sriracha.
- Substitute mango with pineapple for a different flavor.
- Use Greek yogurt instead of mayonnaise for a lighter option.
How to Make It
Follow these simple steps to create your bowl.
Cook the Rice
Rinse the rice thoroughly until the water runs clear, then combine it with 2 cups of water in a saucepan. Bring to a boil, then lower the heat to a simmer, cover, and cook for 18-20 minutes until the rice is fluffy and the water is absorbed.
Sear the Shrimp
Heat the olive oil in a skillet over medium-high heat. Add the shrimp and sprinkle with chili powder, smoked paprika, cumin, and salt. Sear for about 3-4 minutes on each side until the shrimp is opaque and charred.
Prepare the Mango Salsa
In a bowl, combine the diced mango, minced purple onion, minced jalapeno, chopped cilantro, and lime juice. Mix thoroughly and set aside to let the flavors meld.
Make the Sauce
In a separate bowl, whisk together the mayonnaise, sriracha, and lime juice until smooth. Adjust the spice level by adding more sriracha if desired.
How to Store It
Fridge: store in an airtight container for up to 2 days.
Freezer: no, the avocado doesn’t freeze well.
Reheat: microwave on medium for 1-2 minutes.
Tips for Best Results
- Ensure your shrimp are dry before searing for a good char.
- Use firm avocados to achieve the perfect fan shape.
- Don’t overcrowd the skillet to avoid steaming the shrimp.
- Fresh ingredients yield the best flavor in the mango salsa.
Serving Suggestions
- Pair with a chilled white wine for a refreshing meal.
- Serve with tortilla chips for added crunch.
- Enjoy for a light summer gathering or picnic.
