Ultimate Charred Shrimp and Avocado Bowl

Name: Ultimate Charred Shrimp and Avocado Bowl
Yield: 4 servings
Ingredients: 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 jalapeno (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)

This Shrimp and Avocado Bowl is a vibrant, texture-rich masterpiece that elevates dining with its restaurant-quality presentation. The appeal lies in its perfect blend of smoky, spicy, sweet, and creamy elements, making it a delightful weeknight choice. Each bite brings a contrast of flavors: the warm, chili-spiced shrimp meets the cooling, creamy avocado, while a refreshing mango salsa brightens the dish with its acidic notes. Assembly is key, with fluffy white rice as a neutral base, topped with the shrimp and an elegant fan of avocado. Drizzled with a luscious lime-chili sauce, this bowl not only looks stunning but also delights the palate. For those short on time, the mango salsa can be prepared a day ahead, allowing the flavors to meld beautifully before serving.

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4 servings

Ingredients

Cook Mode (keeps screen on)

Servings

•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 jalapeno (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
Rinse the white rice under cold water until the water runs clear. Transfer the rice to a medium saucepan with water and a generous pinch of salt. Bring the water to a rolling boil, then reduce the heat to the lowest setting, cover, and simmer for 15-18 minutes until the liquid is absorbed. Remove from heat and let it steam for 5 minutes before fluffing with a fork.
2
In a mixing bowl, toss the diced mango with minced onion, green jalapeno bits, and chopped cilantro. Squeeze lime juice over the top, toss gently, and set aside.
3
In a small bowl, whisk together mayonnaise, sriracha, and lime juice until completely smooth.
4
Pat the shrimp dry with paper towels, toss in olive oil, and coat with chili powder, smoked paprika, cumin, and salt. Heat a cast-iron skillet over medium-high heat and sear the shrimp for 2-3 minutes per side until charred.
5
Spread a layer of fluffy white rice in a wide shallow bowl. Arrange charred shrimp, the fan of avocado, and a scoop of mango salsa in separate sections. Drizzle with the lime-chili sauce and sprinkle with sesame seeds.