Avocado Shrimp Rice Mango Salsa (Printable Version)
# What You Need:
→ Shrimp
01 -
400 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 garlic clove, minced
07 -
Juice of 1/2 lime
→ Rice
08 -
2 cups cooked jasmine or sushi rice
09 -
1 tbsp rice vinegar
10 -
1/2 tsp sugar
11 -
1/4 tsp salt
→ Mango Salsa
12 -
1 large mango, diced
13 -
1/2 small red onion, finely diced
14 -
1 small red bell pepper, diced
15 -
1 small jalapeño, seeded and minced
16 -
2 tbsp fresh cilantro, chopped
17 -
Juice of 1 lime
18 -
Pinch of salt
→ Bowl Toppings
19 -
2 ripe avocados, sliced
20 -
1 small cucumber, thinly sliced
21 -
1 sheet nori, cut into strips (optional)
22 -
2 tbsp toasted sesame seeds
23 -
Extra lime wedges, for serving
# Steps to Follow:
01 -
In a bowl, gently combine warm cooked rice with rice vinegar, sugar, and salt. Fluff with a fork and set aside.
02 -
In a medium bowl, mix together mango, red onion, bell pepper, jalapeño, cilantro, lime juice, and a pinch of salt. Chill until ready to serve.
03 -
Pat shrimp dry. In a medium bowl, toss shrimp with olive oil, salt, pepper, smoked paprika, garlic, and lime juice. Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side, until pink and opaque. Remove from heat.
04 -
Divide rice among four bowls. Top each with cooked shrimp, mango salsa, avocado slices, cucumber, and nori strips (if using).
05 -
Garnish with toasted sesame seeds and serve with extra lime wedges.
# Additional Notes:
01 -
For a low-carb option, substitute rice with cauliflower rice.
02 -
Add edamame or pickled ginger for extra flavor and texture.
03 -
Pair with a crisp white wine like Sauvignon Blanc.