Shrimp Mango Avocado Rice Bowl (Printable Version)
# What You Need:
→ Seafood
01 -
1 lb (450 g) large shrimp, peeled and deveined
02 -
1 tbsp olive oil
03 -
1/2 tsp sea salt
04 -
1/4 tsp black pepper
05 -
1/2 tsp smoked paprika
06 -
1/2 tsp garlic powder
→ Rice
07 -
1 1/2 cups (300 g) jasmine or basmati rice
08 -
3 cups (710 ml) water
09 -
1/2 tsp salt
→ Fresh Produce
10 -
1 large ripe mango, peeled, pitted, and diced
11 -
1 large avocado, diced
12 -
1 cup (150 g) cucumber, diced
13 -
1/4 cup (25 g) red onion, finely chopped
14 -
1/4 cup (10 g) fresh cilantro, chopped
15 -
1 lime, cut into wedges
→ Dressing
16 -
2 tbsp fresh lime juice
17 -
1 tbsp olive oil
18 -
1 tsp honey or agave syrup
19 -
1 tsp soy sauce (gluten-free if needed)
20 -
1/2 tsp grated fresh ginger
21 -
Pinch of chili flakes (optional)
# Steps to Follow:
01 -
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
02 -
In a bowl, toss shrimp with olive oil, sea salt, black pepper, smoked paprika, and garlic powder.
03 -
Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2–3 minutes per side, or until pink and opaque. Remove from heat.
04 -
In a small bowl, whisk together lime juice, olive oil, honey (or agave), soy sauce, grated ginger, and chili flakes (if using).
05 -
Divide the cooked rice among four bowls. Top with shrimp, diced mango, avocado, cucumber, and red onion.
06 -
Drizzle each bowl with dressing and garnish with fresh cilantro. Serve with lime wedges on the side.
# Additional Notes:
01 -
For a vegan version, substitute shrimp with marinated tofu or chickpeas.
02 -
Brown rice or quinoa can be used for extra fiber.
03 -
Add sliced radishes or shredded carrots for more crunch.
04 -
Pairs well with a crisp Sauvignon Blanc or sparkling water with lime.