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Vibrant Healthy Shrimp and Avocado Bowls with smoky grilled shrimp and colorful mango salsa in a white ceramic bowl.

Healthy Shrimp and Avocado Bowls with Charred Mango Salsa

These Healthy Shrimp and Avocado Bowls feature smoky charred grilled shrimp, creamy avocado, and a vibrant mango salsa over fluffy jasmine rice, finished with a zesty lime-chili drizzle for a 20-minute tropical dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: American, Tropical
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (185g) White Jasmine Rice Rinsed
  • 1.5 cups (360ml) Water
  • 1 lb (450g) Large Shrimp Peeled and deveined
  • 1 tsp (2g) Smoked Paprika
  • 1 tbsp (15ml) Avocado Oil For searing
  • 1 large Mango Diced into cubes
  • 0.5 large Red Bell Pepper Diced
  • 0.25 cup Red Onion Minced
  • 2 tbsp Fresh Cilantro Chopped
  • 1 large Avocado Uniformly sliced
  • 2 tbsp (30ml) Lime Juice Freshly squeezed
  • 1 tbsp (15ml) Honey Or agave
  • 1 tsp (5ml) Chili-Garlic Sauce For the drizzle

Equipment

  • 1 Cast Iron Grill Pan Essential for charred marks
  • 1 Chef's Knife For precise dicing of mango and peppers

Method
 

Prepare the Components
  1. Combine rinsed rice, water, and salt. Bring to a boil, then simmer covered for 15 minutes. Let stand for 5 minutes before fluffing.
  2. Toss diced mango, red bell pepper, red onion, and chopped cilantro in a medium bowl until combined.
  3. Season dry shrimp with smoked paprika and garlic powder. Sear in a hot grill pan for 2 minutes per side until charred grill marks appear.
  4. Whisk lime juice, honey, and chili sauce. Arrange rice in bowls, top with shrimp, avocado slices, and salsa. Drizzle with sauce and garnish with chili flakes.

Notes

Pat the shrimp completely dry before seasoning to ensure a crisp sear.
Add a squeeze of lime to the avocado slices to keep them from turning brown.