Shrimp and Avocado Bowls with Chili Shrimp and Mango Salsa
By Miles Carr
Prep
20 min
Cook
20 min
Total
40 min
Servings
4
Level
Easy
In 40 minutes, you can make these shrimp and avocado dinner bowls topped with charred chili shrimp and mango salsa and lime crema. I like to cook these bowls in a cast iron skillet for an easy weeknight meal that has an impressive presentation and doesn't use many dishes. The shrimp have a slightly charred exterior and firm interior. I like the shrimp and avocado combination of textures.
Rinse rice through a sieve until the water runs clear. Serve without stirring after cooking and standing covered. These suggestions will help prevent clumping when serving. I add five minutes off the heat to help avoid clumping when serving. Garnish with cilantro and lime juice to taste.
Dry shrimp is one of the steps in making shrimp dishes in a pan. Heat the pan so that water added to it evaporates quickly. Spread the dry shrimp in the pan in a single layer, not touching, to avoid steaming the shrimp. Take the shrimp off the heat when dark marks appear and they start to curl into a C shape. Overcooked shrimp curl into an O shape and are tough.
I place the rice in a white bowl. Layer the avocado, salsa, and shrimp in the bowl. Top with more rice. Drizzle crema and crushed red pepper over the rice and shrimp. Sprinkle two cilantro sprigs on top. Rice bowls make complete meals. I serve Air Fryer Green Beans on the side for my guests who want a crunchy vegetable.
Why you'll love this recipe
- 1One pot and one hot skillet are required for cooking. Cutting and other food preparation tasks are done at the counter.
- 2One pound of shrimp feeds four people sitting together at a meal.
- 3You can make the salsa while the rice cooks covered on the stove. Much of the salsa preparation can be done at one time.
- 4A chef's knife can be used to chop the mango and onion. No other equipment is necessary.
- 5Shrimp cook for two minutes per side. Shrimp can easily be timed in a skillet.
- 6Wide bowls keep toppings from mixing. They are easier to serve to four people.
Ingredients
- •1 ½ cups long-grain white rice (300g, Jasmine or Basmati)
- •2 ¼ cups water (540ml)
- •¼ cup fresh cilantro (10g, finely chopped, plus 2 tbsp for salsa and 2 sprigs for garnish)
- •1 tbsp lime juice (15ml, fresh, plus a squeeze for salsa and lime crema)
- •1 lb large raw shrimp (450g, peeled and deveined)
- •1 tbsp red chili powder (7g)
- •2 tbsp avocado oil (30ml, for searing)
- •½ tsp fine sea salt (3g, plus a pinch for the rice and salsa)
- •1 large ripe mango (about 300g, diced)
- •¼ cup red onion (40g, finely diced)
- •2 medium avocados (sliced into fans)
- •½ cup Greek yogurt (120g, for lime crema)
- •1 tsp red chili flakes (for garnish)
Instructions
- 1
Rinse the rice in a fine mesh sieve until the water runs completely clear.
- 2
Combine the rice, water, and a pinch of salt in a medium pot. Bring to a boil, then cover, reduce to the lowest simmer, and cook for 15 minutes.
- 3
Remove the pot from the heat and let the rice sit covered for 5 minutes.
- 4
Fluff the rice with a fork, then fold in the chopped cilantro and lime juice.
- 5
Pat the shrimp completely dry with paper towels.
- 6
Toss the shrimp with 1 tbsp oil, the chili powder, and 1/2 tsp salt.
- 7
Heat a cast iron skillet over medium-high heat until a drop of water sizzles and evaporates instantly.
- 8
Arrange the shrimp in a single layer without crowding the skillet.
- 9
Sear the shrimp for 2 minutes per side, until dark char marks appear.
- 10
Combine the diced mango, red onion, and chopped cilantro in a small mixing bowl.
- 11
Add a squeeze of lime juice and a tiny pinch of salt to the salsa.
- 12
Stir the Greek yogurt with lime juice to make the lime crema. Thin it with 1 tsp water or milk at a time if it is too thick to drizzle.
- 13
Fill wide bowls with the rice. Arrange avocado slices on one side, mango salsa beside them, and shrimp over the remaining rice.
- 14
Drizzle the lime crema across the bowls, then finish with red chili flakes and two fresh cilantro sprigs.
FAQ
Nutrition (per serving)
520
Calories
Reviews
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