Vibrant shrimp rice bowls topped with avocado, mango salsa, cucumber, and sesame for a fresh, tropical meal.
# The Ingredients You'll Need:
→ Shrimp
01 - 400 g large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp smoked paprika
06 - 1 garlic clove, minced
07 - Juice of 1/2 lime
→ Rice
08 - 2 cups cooked jasmine or sushi rice
09 - 1 tbsp rice vinegar
10 - 1/2 tsp sugar
11 - 1/4 tsp salt
→ Mango Salsa
12 - 1 large mango, diced
13 - 1/2 small red onion, finely diced
14 - 1 small red bell pepper, diced
15 - 1 small jalapeño, seeded and minced
16 - 2 tbsp fresh cilantro, chopped
17 - Juice of 1 lime
18 - Pinch of salt
→ Bowl Toppings
19 - 2 ripe avocados, sliced
20 - 1 small cucumber, thinly sliced
21 - 1 sheet nori, cut into strips (optional)
22 - 2 tbsp toasted sesame seeds
23 - Extra lime wedges, for serving
# Step-by-Step Instructions:
01 - In a bowl, gently combine warm cooked rice with rice vinegar, sugar, and salt. Fluff with a fork and set aside.
02 - In a medium bowl, mix together mango, red onion, bell pepper, jalapeño, cilantro, lime juice, and a pinch of salt. Chill until ready to serve.
03 - Pat shrimp dry. In a medium bowl, toss shrimp with olive oil, salt, pepper, smoked paprika, garlic, and lime juice. Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side, until pink and opaque. Remove from heat.
04 - Divide rice among four bowls. Top each with cooked shrimp, mango salsa, avocado slices, cucumber, and nori strips (if using).
05 - Garnish with toasted sesame seeds and serve with extra lime wedges.
