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A rustic ceramic bowl with charred seasoned shrimp and steamed white rice, topped with sliced avocado, diced mango, pickled red onion, sliced green onions, cilantro, black sesame seeds, and a drizzle of spicy pink sauce.

Charred Shrimp and Avocado Bowl

A vibrant, nutrient-dense weeknight dinner bowl featuring succulent, griddle-charred blackened shrimp layered alongside fresh mango salsa, sliced red onion, and cool avocado over a bed of fluffy jasmine rice.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g large shrimp Peeled, deveined, and patted completely dry with paper towels
  • 2 cups jasmine rice Cooked fresh to establish a warm, fluffy grain baseline bed
  • 1 large Hass avocado Sliced into thin, cool green wheels flat against the rice
  • 1 cup cubed mango Fresh sweet fruit cut into uniform bite-sized pieces
  • ½ cup diced red onion Finely chopped to provide a sharp, peppery presentation crunch
  • ¼ cup fresh cilantro Finely minced to toss into the tropical fruit layers
  • 1.5 tablespoon blackened seasoning A smoky blend of paprika, chili powder, garlic, and sea salt
  • ¼ cup chipotle mayo Our star drizzling sauce blended with lime juice for an orange ribbon finish
  • 1 tablespoon black sesame seeds Scattered over the surface to provide a gorgeous presentation pop

Equipment

  • 1 Cast iron skillet Thick-bottomed pan distributes extreme heat evenly for a flawless blackened crust
  • 2 Mixing bowls Used for tossing the fresh mango salsa and coating the raw seafood uniformly
  • 1 Citrus juicer Extracts the fresh lime juice cleanly without passing seeds into the fruit layers

Method
 

  1. Combine your sweet cubed mango, diced red onion, minced fresh cilantro, and a splash of lime juice inside a medium bowl.
  2. Toss the ingredients together gently using a spoon and set aside to let the tropical fruit sugars marry cleanly.
  3. Pat your raw peeled large shrimp completely dry using a heavy layer of clean paper towels to eliminate moisture.
  4. Toss the dry shrimp with a teaspoon of olive oil and your blackened seasoning mix inside a clean mixing bowl.
  5. Heat your heavy cast-iron skillet pan over a medium-high flame setting until the griddle surface is smoking hot.
  6. Add the seasoned shrimp to the hot pan in a single row, letting them sit completely undisturbed for two minutes.
  7. Turn the pieces over smoothly with tongs, frying the second side for one minute until springy, opaque, and pink.
  8. Scoop your warm steamed jasmine rice into deep ceramic bowls, creating a fluffy white foundation bed on one side.
  9. Ladle the hot charred shrimp neatly directly over the center of the fluffy white jasmine rice bed smoothly.
  10. Spoon your fresh mango salsa mixture neatly right alongside the hot meat strips to match our kitchen photo.
  11. Fan your thin green avocado wheels decorationally across the opposite side of the white rice foundation cleanly.
  12. Drizzle with a generous line of chipotle mayo and scatter your black sesame seeds heavily over the surfaces before serving hot.

Notes

Dropping the seasoned shrimp onto a thoroughly preheated, ungreased cast-iron skillet maximizes griddle contact to ensure a perfectly charred, restaurant-quality blackened crust.