Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 lime, juiced
- 1 ripe mango, diced
- 1 medium tomato, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, finely diced (optional)
- 1 lime, juiced
- Salt to taste
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- 1 tsp honey
- 1 tsp chili garlic sauce or sriracha
- 1 tbsp water (to thin)
- Pinch of salt
- 2 cups cooked white or brown rice
- 1 ripe avocado, sliced
- Extra lime wedges for garnish
- Fresh cilantro or green onion for topping (optional)
Instructions
- Mix olive oil, paprika, cumin, chili powder, garlic powder, salt, and lime juice. Toss shrimp in marinade and set aside 15–20 minutes.
- Cook rice according to package directions. Fluff and keep warm.
- Combine mango, tomato, red onion, cilantro, jalapeño, lime juice, and salt. Toss gently and chill.
- Whisk together mayonnaise, lime juice, honey, chili garlic sauce, water, and pinch of salt to form lime-chili sauce.
- Cook shrimp on grill pan or grill 2–3 minutes per side until opaque and slightly charred.
- Assemble bowls with rice base, top with shrimp, avocado, mango salsa, and drizzle lime-chili sauce. Garnish with lime wedges and herbs.
Notes
- Use ripe but firm avocados and mangoes for best texture and presentation.
- Marinating shrimp briefly adds major flavor.
- For meal prep, keep ingredients separate and assemble when ready to eat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling / Stovetop
- Cuisine: Tropical Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 10 g
- Sodium: 680
- Fat: 24
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 6
- Protein: 30
- Cholesterol: 180