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Close-up of a shallow matte white bowl filled with jasmine rice, pan-seared pink shrimp with black pepper, and vibrant fresh produce.

Shrimp Rice Bowl: Vibrant Mango & Avocado Seafood Masterpiece

Master this stunning Shrimp Rice Bowl featuring pan-seared peppery shrimp, fluffy jasmine rice, diced mango, creamy avocado, and a bright citrus vinaigrette. A healthy, colorful, and restaurant-quality meal perfect for any enthusiastic home cook.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Course: Dinner, Lunch
Cuisine: American Seafood, Asian-Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup white jasmine rice Rinsed until water runs clear
  • 1.5 cups filtered water Plus a pinch of salt
  • 1 lb large pink shrimp Peeled and deveined, patted completely dry
  • 1 tbsp avocado oil For searing
  • 1 tsp coarse black pepper Plus a pinch of salt
  • 1 cup bright orange mango Freshly diced
  • 1 medium green avocado Thinly sliced into a fan
  • 1 cup purple cabbage Finely shredded
  • 0.5 cup green cucumber Diced crisp
  • 3 tbsp olive oil For the vinaigrette
  • 2 tbsp fresh lemon juice For the vinaigrette
  • 1 tsp honey For the vinaigrette
  • 1 tbsp white sesame seeds Toasted
  • 1 tbsp fresh cilantro leaves Finely chopped

Equipment

  • 1 Heavy-bottomed Skillet Essential for searing the shrimp to a golden-brown crust.
  • 2 Shallow matte white ceramic bowl Ideal for presenting the distinct sections of the ingredients.

Method
 

Cooking and Assembly
  1. Rinse the white jasmine rice under cold water. Simmer with the filtered water and a pinch of salt for 15 minutes. Let rest for 5 minutes, then fluff with a fork.
  2. Whisk together the olive oil, fresh lemon juice, honey, and a pinch of salt until emulsified into a pale yellow citrus vinaigrette.
  3. Pat the pink shrimp completely dry and toss with coarse black pepper and salt. Sear in avocado oil over medium-high heat for 1.5 to 2 minutes per side until a golden-brown crust forms.
  4. Layer the fluffy rice in a shallow bowl. Arrange the warm shrimp, diced mango, sliced avocado fan, shredded cabbage, and diced cucumber in distinct sections.
  5. Drizzle lightly with the citrus vinaigrette, then garnish with toasted white sesame seeds and finely chopped fresh cilantro leaves.

Notes

Ensure your shrimp are completely dry before searing.
Slice the avocado right before serving to avoid oxidation.