Garlic Shrimp Rice Bowl with Avocado and Mango Salsa
In short: Garlic-paprika shrimp over lime rice with a fresh mango and avocado salsa. A colorful 45-minute bowl for warm evenings. It takes about 45 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 580 kcal
Sweet mango, creamy avocado and lime make a fresh salsa that balances garlicky, paprika-spiced shrimp, and a bed of fluffy lime rice ties everything together. The shrimp cook in about five minutes, so most of the work is chopping. This is a bowl for warm evenings and takes about 45 minutes, including the rice. Add black beans or shredded lettuce if you want more bulk.
Instructions
- Rinse the rice in a sieve until the water runs mostly clear. Put it in a saucepan with the water and 1/4 teaspoon of salt, bring to a boil, then cover and cook on the lowest heat for 12 minutes. Leave covered for 10 minutes, then fluff with a fork and stir in the lime zest.
- Make the salsa by combining the mango, avocado, red onion, chili, cilantro, lime juice and 1/4 teaspoon of salt in a bowl. Toss gently and keep it at room temperature.
- Pat the shrimp dry and toss them with 1 tablespoon of the olive oil, the garlic, paprika, cumin and 1/4 teaspoon of salt.
- Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Cook the shrimp in a single layer, in two batches if needed, for 2 minutes per side until pink and opaque all the way through.
- Divide the rice among four bowls and top with the shrimp and salsa.
- Serve with lime wedges.
Tips
- Buy the largest shrimp you can, because they stay juicier. Cook them just until they curl into a loose C, since overcooked shrimp turn rubbery.
- Cut the avocado at the last minute and fold it in gently, or lay the slices on top so they do not mash.
Questions and answers
Can I use frozen shrimp?
Yes. Thaw them overnight in the fridge, or in a bowl of cold water for 15 minutes, then pat them dry before cooking.
Can I make this bowl ahead of time?
Cook the rice and shrimp up to 2 days ahead. Make the salsa and add the avocado on the day, since it browns.
What can I use instead of mango?
Pineapple, peaches or diced papaya all work. Chopped tomatoes are a good choice if you want something less sweet.
How long does it take to make Garlic Shrimp Rice Bowl with Avocado and Mango Salsa?
About 45 min in total: 25 min of preparation and 20 min of cooking.
How many calories are in Garlic Shrimp Rice Bowl with Avocado and Mango Salsa?
About 580 kcal per serving, with 37 g of protein, 73 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 580 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrates | 73 g |
| Fat | 15 g |
| Fiber | 5 g |
| Sugar | 11 g |
| Sodium | 610 mg |
Estimated values, calculated from the ingredients.
