Ingredients
For the shrimp
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450 g (1 lb) peeled, deveined shrimp
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1 tbsp olive oil
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1 tsp smoked paprika
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1 tsp chili powder
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp ground cumin
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¼ tsp cayenne pepper — optional
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½ tsp salt
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¼ tsp black pepper
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1 tbsp lime juice
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1 tsp honey
For the bowl
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2 cups cooked white or jasmine rice
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1 large ripe avocado, sliced
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1 large mango, diced
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1 cup cherry tomatoes, diced
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¼ small red onion, finely diced
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2 tbsp fresh cilantro, chopped
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1 small jalapeño, finely chopped — optional
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1 lime, cut into wedges
Creamy spicy sauce
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½ cup mayonnaise
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¼ cup Greek yogurt or sour cream
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1–2 tbsp lime juice
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1 tbsp hot sauce or sriracha
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1 tsp honey
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½ tsp smoked paprika
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¼ tsp garlic powder
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Salt to taste
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1–2 tbsp water to thin
Method
1. Prepare the sauce
Whisk mayonnaise, yogurt, lime juice, hot sauce, honey, paprika, garlic powder and salt. Add water gradually until it becomes smooth and pourable. Refrigerate while preparing the bowl.
2. Season the shrimp
Pat shrimp dry. Toss with olive oil, paprika, chili powder, garlic powder, onion powder, cumin, cayenne, salt, pepper, lime juice and honey. Let sit for 5–10 minutes.
3. Cook the shrimp
Heat a skillet over medium-high heat. Add shrimp in a single layer. Cook for about 2 minutes per side, until opaque and nicely charred. Don’t overcrowd the pan.
4. Make the fresh topping
Combine diced mango, tomatoes, red onion, cilantro and jalapeño. Add a squeeze of lime and a small pinch of salt.
5. Assemble
Add warm rice to each bowl. Arrange the grilled shrimp, mango salsa and sliced avocado on top.
6. Finish
Drizzle generously with the creamy spicy sauce. Add cilantro, chili flakes and fresh lime juice.
For the flavor in the picture
For a darker, more charred shrimp crust, use a very hot skillet and don’t move the shrimp around while the first side cooks. A little extra smoked paprika and cayenne will give it the deep orange-red appearance.
Nutrition — approximate per serving
Based on 2 servings and the ingredients above; actual values vary by brands and portion sizes.
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Calories: ~900–1,000 kcal
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Protein: ~55–60 g
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Carbohydrates: ~90–100 g
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Fat: ~40–45 g
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Fiber: ~10–12 g
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Sugar: ~25–30 g
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Sodium: ~1,300–1,600 mg