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Top-down view of a matte white ceramic bowl with jasmine rice, six plump charred shrimp, fanned avocado, and uniform mango cubes. (Shrimp and Avocado Bowls)

Shrimp and Avocado Bowls with Grilled Chili Shrimp and Mango Salsa

These Shrimp and Avocado Bowls feature succulent grilled chili shrimp, creamy fanned avocado, and zesty mango salsa over fluffy jasmine rice. A healthy, high-protein meal perfect for quick weeknight dinners or vibrant meal prep.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: American, Fusion
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups (285g) Jasmine Rice Rinsed well
  • 2.25 cups (530ml) Water
  • 1 lb (450g) Jumbo Shrimp Peeled and deveined
  • 1 tbsp (15ml) Avocado Oil
  • 1 tsp (5g) Chili Powder
  • 0.5 tsp (2.5g) Smoked Paprika
  • 1 large Ripe Mango Cubed uniform size
  • 0.25 cup (40g) Red Onion Finely diced
  • 2 tbsp (5g) Fresh Cilantro Chopped
  • 1 large Ripe Avocado Fanned slices
  • 2 tbsp (30ml) Lime Juice Freshly squeezed
  • 1 tbsp (15ml) Honey
  • 1 tsp (5ml) Chili Oil or Sriracha For the translucent orange glaze

Equipment

  • 1 Cast Iron Skillet or Grill Used for searing the shrimp
  • 1 Saucepan For steaming jasmine rice

Method
 

Preparation
  1. Rinse jasmine rice. Combine with water and salt in a saucepan. Bring to a boil, then simmer covered for 15 minutes. Fluff with a fork.
  2. In a small bowl, combine cubed mango, diced red onion, and chopped cilantro. Set aside.
  3. Toss shrimp with oil, chili powder, and paprika. Sear in a hot skillet for 2-3 minutes per side until charred and cooked through.
  4. Whisk lime juice, honey, and chili oil. Drizzle over the hot shrimp. Divide rice into bowls, top with shrimp, fanned avocado, and mango salsa. Garnish with red pepper flakes.

Notes

Pat shrimp dry for better char marks.
Use a very sharp knife for the avocado fanning technique.