Healthy Shrimp and Avocado Bowls
Healthy Shrimp and Avocado Bowls layer chili-spiced seared shrimp, creamy avocado fans, sweet mango, and fluffy cilantro lime rice for a fresh, balanced meal. This 30-minute bowl is perfect for a quick lunch or light dinner that feels both satisfying and vibrant.
Equipment
- Medium saucepan
- Large skillet
- Fine-mesh strainer
- Cutting Board
- Chef's Knife
- Measuring cups and spoons
- Small bowl
Ingredients
- 1.5 cups long-grain white rice Jasmine or Basmati
- 2.25 cups water
- 1/4 cup fresh cilantro finely chopped
- 1 tbsp lime juice fresh
- 1 lb large raw shrimp peeled and deveined
- 1 tbsp red chili powder
- 2 tbsp avocado oil for searing
- 1/2 tsp fine sea salt
- 1 large ripe mango diced
- 1/4 cup red onion finely diced
- 2 medium avocados sliced into fans
- 1/2 cup Greek yogurt for crema
- 1 tsp red chili flakes garnish
Instructions
- Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. Combine rice, water, and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and fold in cilantro and lime juice.
- While the rice cooks, pat the shrimp very dry with paper towels. In a bowl, toss shrimp with chili powder and salt until evenly coated.
- Heat avocado oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook without moving for 2 minutes. Flip and cook 1-2 minutes more until opaque and curled. Transfer to a plate.
- In a small bowl, stir Greek yogurt with a pinch of salt and a teaspoon of water if needed to reach a drizzling consistency.
- Divide cilantro lime rice among four bowls. Top with shrimp, diced mango, red onion, and avocado fans. Drizzle with yogurt crema and garnish with chili flakes.
Notes
Storage: Store rice, shrimp, mango, and crema in separate airtight containers in the fridge for up to 3 days. Avocado is best sliced fresh, but a whole cut avocado with the pit in and plastic wrap pressed against the surface can be refrigerated for up to 1 day.
Reheating: Gently reheat shrimp in a skillet with a splash of water over medium heat until just warmed through. Reheat rice in the microwave covered with a damp paper towel.
Best Tips: Pat shrimp completely dry before seasoning for a better sear. Rinse rice until water runs clear for fluffy grains. Slice avocado just before serving and squeeze lime over it to prevent browning.
Variations: Swap shrimp for chicken or tofu. Use pineapple or peach instead of mango. Replace rice with cauliflower rice for a low-carb option. Add toasted pepitas or tortilla strips for crunch.