Ingredients
Scale
- 1 cup long-grain white rice, rinsed
- 2 cups water
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.5 tsp kosher salt
- 1 cup mango, diced
- 0.25 cup purple onion, minced
- 1 tbsp jalapeno, minced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 0.5 cup mayonnaise
- 1 tbsp sriracha
- 1 tbsp lime juice (for sauce)
- 1 large avocado, sliced
- 1 tbsp black sesame seeds
Instructions
- Rinse rice under cold water until clear. Cook with water and a pinch of salt until fluffy, about 15–18 minutes. Let rest 5 minutes and fluff.
- Combine mango, onion, jalapeno, cilantro, and lime juice in a bowl. Mix gently and set aside.
- Whisk mayonnaise, sriracha, and lime juice until smooth and creamy; transfer to a drizzle bottle if desired.
- Pat shrimp dry and toss with olive oil, chili powder, paprika, cumin, and salt.
- Heat a cast iron skillet over medium-high heat and sear shrimp 2–3 minutes per side until charred and cooked through.
- Assemble bowls with rice, shrimp, mango salsa, and sliced avocado.
- Drizzle with lime-chili sauce and sprinkle with black sesame seeds before serving.
Notes
- Dry shrimp thoroughly before cooking for best sear and char.
- Slice avocado just before serving to prevent browning.
- Adjust spice level by increasing or reducing sriracha.
- Fresh lime juice is key for brightness in both salsa and sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Seared
- Cuisine: American, Tropical
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7 g
- Sodium: 860 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 185 mg