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 jalapeño, minced
- 2 tbsp cilantro, chopped
- 1 tbsp lime juice
- 0.5 cup mayonnaise
- 1 tbsp sriracha
- 1 large avocado, sliced
- 1 tbsp black sesame seeds
Instructions
- Cook rice in water with a pinch of salt until fluffy, about 15–18 minutes. Let rest and fluff.
- Mix mango, onion, jalapeño, cilantro, and lime juice to make salsa.
- Whisk mayonnaise, sriracha, and lime juice into a creamy drizzle sauce.
- Season shrimp with olive oil, chili powder, paprika, cumin, and salt.
- Sear shrimp in a hot cast iron skillet for 2–3 minutes per side until charred and cooked through.
- Assemble bowls with rice, shrimp, mango salsa, and avocado slices.
- Drizzle with lime-chili sauce and sprinkle with sesame seeds before serving.
Notes
- Dry shrimp well for best char.
- Add avocado just before serving to prevent browning.
- Adjust spice level with more or less sriracha.
- Fresh lime juice enhances overall brightness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Seared
- Cuisine: American, Tropical