Description
A vibrant, nourishing bowl built on fluffy cilantro lime rice, topped with smoky charred chili shrimp, fresh mango salsa, creamy avocado fans, and a drizzle of chili Greek yogurt crema.
Ingredients
Cilantro-Lime Rice:
- 1.5 cups (300g) long-grain white rice, Jasmine or Basmati
- 2.25 cups (540ml) water
- 1/4 cup (10g) fresh cilantro, finely chopped
- 1 tbsp (15ml) fresh lime juice
Charred Chili Shrimp:
- 1 lb (450g) large raw shrimp, peeled and deveined
- 1 tbsp (7g) red chili powder
- 2 tbsp (30ml) avocado oil, for searing
- 1/2 tsp (3g) fine sea salt
Fresh Components:
- 1 large ripe mango (approx 300g), diced
- 1/4 cup (40g) red onion, finely diced
- 2 medium avocados, sliced into fans
- 1/2 cup (120g) Greek yogurt, for crema
- 1 tsp red chili flakes, for garnish
Instructions
- Rinse the rice until the water runs clear, then cook with 2.25 cups water until fully absorbed and fluffy. Fluff with a fork and stir in the chopped cilantro and lime juice.
- Pat the shrimp dry, then toss with red chili powder and sea salt until evenly coated.
- Heat avocado oil in a skillet or grill pan over high heat until smoking hot.
- Sear the shrimp in a single layer for 1-2 minutes per side until charred at the edges and cooked through. Work in batches if needed.
- In a small bowl, combine the diced mango and red onion to make the mango salsa.
- Thin the Greek yogurt with a splash of lime juice and a pinch of chili flakes to make the crema.
- Assemble the bowls: start with a base of cilantro lime rice, then arrange the charred shrimp, mango salsa, and avocado fans on top.
- Drizzle with the chili yogurt crema and finish with a sprinkle of red chili flakes.
Notes
- Pat shrimp completely dry before seasoning for the best char.
- Use a screaming hot pan and avoid moving the shrimp to get proper caramelized edges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes