Description
A vibrant and healthy shrimp and avocado bowl featuring juicy shrimp sautéed with chili and cumin, served over jasmine rice and topped with fresh mango salsa and a zesty lime chili sauce. Perfect for a quick, flavorful meal that balances sweet, spicy, and tangy flavors with creamy avocado and aromatic herbs.
Ingredients
Scale
Shrimp
- 1 pound large shrimp, peeled and deveined, tails removed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Base
- 1 cup cooked jasmine rice
Avocado
- 1 large avocado, diced
Mango Salsa
- 1 ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, finely chopped (optional)
- Juice of 1 lime
Lime Chili Sauce
- Juice of 1 lime
- 1 tablespoon honey
- 1 teaspoon chili garlic sauce or sriracha
- 1 tablespoon rice vinegar
Instructions
- Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper until evenly coated, ensuring every piece is flavorful.
- Cook the Shrimp: Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until they turn pink and are cooked through. Remove from heat to prevent overcooking.
- Make the Mango Salsa: In another bowl, combine diced mango, finely chopped red onion, chopped cilantro, jalapeño if using, and the juice of one lime. Toss gently to mix and let the flavors meld.
- Prepare the Lime Chili Sauce: In a small jar or bowl, whisk together the remaining lime juice, honey, chili garlic sauce or sriracha, and rice vinegar until smooth and well combined.
- Assemble the Bowls: Divide the cooked jasmine rice evenly into serving bowls. Top each with the cooked shrimp, diced avocado, and spoonfuls of mango salsa. Drizzle the lime chili sauce over the top just before serving for an added burst of flavor.
Notes
- You can substitute brown rice, quinoa, or cauliflower rice for the jasmine rice to vary the base.
- For extra crunch and texture, top with shredded cabbage or crushed tortilla chips.
- This recipe is delicious served cold as a salad, perfect for meal prep or a refreshing meal.
- Adjust the jalapeño amount or omit it if you prefer less heat.
