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Close up shot of charred grilled shrimp with dark char marks and red chili rub in Shrimp and Avocado Bowls.

Shrimp and Avocado Bowls with Grilled Chili Shrimp & Mango Salsa

These Shrimp and Avocado Bowls feature charred chili-rubbed shrimp, creamy avocado, and a vibrant mango salsa over fluffy jasmine rice. A healthy, 35-minute meal that is bursting with tropical flavor and professional flair.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: American, Coastal
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Bowl Components
  • 1 cup (185g) Jasmine Rice Rinsed
  • 1.5 cups (350ml) Water For cooking rice
  • 1 lb (450g) Large Shrimp Peeled and deveined
  • 1 tbsp (15ml) Avocado Oil Or other high-heat oil
  • 1 tsp Ancho Chili Powder
  • 1 large Mango Diced (approx 165g)
  • 1/2 Red Bell Pepper Finely diced
  • 1/4 cup (40g) Red Onion Finely chopped
  • 1 large Avocado Sliced into fans
  • 1/4 cup (60ml) Lime Juice Freshly squeezed

Equipment

  • 1 Grill or Cast Iron Grill Pan High heat is essential for charring.
  • 1 Medium Saucepan For the jasmine rice.

Method
 

Preparation
  1. Combine jasmine rice, water, and salt in a saucepan. Bring to a boil, then simmer on low for 15 minutes until fluffy.
  2. Pat shrimp dry and toss with oil, chili powder, and paprika until evenly coated in the red rub.
  3. Grill shrimp over high heat for 2-3 minutes per side until dark char marks appear and they are cooked through.
  4. Layer rice, shrimp, avocado slices, and mango salsa into bowls. Drizzle with lime-chili vinaigrette and garnish with cilantro.

Notes

Ensure the grill is very hot before adding shrimp to get the best char.
Patting the shrimp dry is the key to preventing them from steaming.