Shrimp and Avocado Bowls with Zesty Mango Salsa and Lime-Chili Crema

A handheld smartphone photo of Shrimp and Avocado Bowls with smoky charred shrimp and vibrant mango salsa on a white rice base.

Shrimp and Avocado Bowls with Zesty Mango Salsa and Lime-Chili Crema

These Shrimp and Avocado Bowls feature smoky charred shrimp, creamy avocado, and a vibrant mango salsa over fluffy white rice, topped with a zesty lime-chili drizzle. A 30-minute, high-protein meal perfect for healthy weeknight dinners.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 people

Course: Dinner, Lunch

Cuisine: Coastal, Seafood

Calories: 485

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

1.5 cups (300g) White Rice Jasmine or Basmati preferred
3 cups (720ml) Water For cooking rice
1 lb (450g) Large Shrimp Peeled and deveined
1 tsp (2g) Smoked Paprika
0.5 tsp (1g) Ancho Chili Powder
2 tbsp (30ml) Avocado Oil Or other high-smoke point oil
1 large Yellow Mango Diced into cubes
0.25 cup (40g) Red Onion Finely diced
0.5 cup (15g) Fresh Cilantro Chopped
1 large Hass Avocado Neatly sliced
0.25 cup (60ml) Sour Cream Or Greek yogurt
1 tbsp (15ml) Lime Juice
1 tsp (5ml) Sriracha For the pale-orange tint

Equipment

1 Cast-Iron Skillet Essential for a smoky char.
1 Chef's knife For dicing mango and onion.

Instructions

Preparation

Rinse the rice and cook in boiling salted water for 15-18 minutes until fluffy. Keep covered until assembly.
Toss diced mango, red onion, lime juice, and half the cilantro in a bowl. Whisk sour cream, lime juice, and Sriracha in a separate small bowl.
Pat shrimp dry, toss with spices and oil. Sear in a hot skillet for 2 minutes per side until charred and opaque.
Divide rice into bowls. Top with charred shrimp, avocado slices, and mango salsa. Drizzle with pale-orange sauce and garnish with cilantro.

Notes

Ensure the skillet is ripping hot before adding shrimp to get the char without overcooking.
Use Ataulfo mangos for a smoother, less fibrous salsa texture.