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Healthy Shrimp Bowl Recipe

Smoky grilled shrimp with a smoked paprika spice rub served over fluffy rice with fresh mango salsa, creamy avocado, and a zesty Greek yogurt lime-chili drizzle for a vibrant 30-minute dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined, about 450g; 16-20 count per pound recommended
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 large ripe mango diced
  • 0.25 cup red onion finely minced
  • 1 jalapeño finely minced; seeds removed for less heat
  • 0.25 cup fresh cilantro roughly chopped
  • 1 lime juiced, for the salsa
  • 0.5 cup plain Greek yogurt full-fat recommended
  • 2 tbsp fresh lime juice for the sauce
  • 1 tsp sriracha or chili sauce adjust to taste; 1-2 tsp
  • 0.25 tsp salt for the sauce
  • 1 cup uncooked long-grain white rice jasmine or basmati; yields about 3 cups cooked
  • 1 avocado sliced
  • 1 tsp white sesame seeds for garnish

Equipment

  • grill or grill pan
  • Medium saucepan for rice
  • 3 mixing bowls

Method
 

  1. Cook rice according to package directions. Fluff with a fork and keep covered while preparing the other components.
  2. Combine diced mango, minced red onion, minced jalapeño, and chopped cilantro in a medium bowl. Squeeze lime juice over top, add a pinch of salt, and stir gently. Set aside to meld.
  3. Whisk Greek yogurt, lime juice, sriracha, and salt together in a small bowl until smooth. Add a teaspoon of water if needed to reach a drizzling consistency.
  4. Pat shrimp completely dry. Toss with avocado oil, smoked paprika, chili powder, garlic powder, salt, and pepper until evenly coated. Heat grill or grill pan over medium-high heat. Cook shrimp 1 to 2 minutes per side until opaque with char marks. Remove immediately.
  5. Divide rice between two bowls. Arrange grilled shrimp, fanned avocado slices, and a generous scoop of mango salsa in each bowl. Drizzle lime-chili sauce over the shrimp and avocado. Garnish with sesame seeds and extra cilantro.

Notes

Storage: Store rice, shrimp, salsa, and sauce in separate airtight containers. Shrimp and rice keep 2 days; sauce keeps 4 days. Slice avocado fresh just before serving. Not recommended for freezing.
Reheating: Microwave rice and shrimp covered in 60-second intervals. Assemble fresh with cold salsa and sauce.
Shrimp tip: Pat dry before seasoning for proper char. Use large or jumbo shrimp. Pull off heat the moment they turn opaque.
Salsa tip: Make the salsa first and let it sit at least 10 minutes before assembling for best flavor.
Base swaps: Quinoa, cauliflower rice, brown rice, or mixed greens all work well in place of white rice.