Shrimp Rice Bowl
A vibrant Shrimp Rice Bowl layered with cilantro lime rice, mango pico de gallo, fajita-spiced shrimp, and creamy avocado slices. Fresh, colorful, and nutrient-packed, this quick meal is perfect for busy weeknights or light meal prep.
Equipment
- 1 medium mixing bowl
- 1 Small Saucepan
- 1 large skillet
- 1 Cutting board
- 1 Sharp Knife
- 1 wooden spoon or spatula
- 1 measuring cup
- 1 set measuring spoons
Ingredients
Mango Pico de Gallo
- 1 cup mango diced (about 1 Ataulfo mango)
- 1 cup tomato diced and seeded (1–2 Roma tomatoes)
- ¼ cup red onion finely diced
- ¼ cup fresh cilantro finely chopped
- 1 jalapeño seeded and finely diced
- 1 tbsp lime juice freshly squeezed
- ½ tsp tajín or ¼ tsp fine sea salt
Cilantro Lime Rice
- ½ cup basmati rice rinsed
- 1 cup water
- ¼ tsp fine sea salt
- 1 –2 tbsp fresh cilantro finely chopped
- Zest of ½ lime
- 1 tsp lime juice freshly squeezed
Fajita Shrimp Bowl
- 0.5 lb raw shrimp peeled and deveined (21–25 count per lb)
- 2 tsp avocado oil or preferred cooking oil
- 2 tsp fajita seasoning or taco seasoning
- ½ avocado sliced
Instructions
- Prepare the Mango Pico de Gallo: Begin by dicing the mango and tomatoes into small, even cubes for a balanced texture. Remove the seeds from the tomatoes to prevent excess liquid. Finely chop the red onion, cilantro, and jalapeño, making sure the jalapeño pieces are very small so they blend in without overpowering the salsa. Place all the chopped ingredients into a medium mixing bowl. Add freshly squeezed lime juice and a sprinkle of tajín (or salt if preferred). Using a spoon, gently fold everything together until the flavors are evenly distributed. Cover the bowl with plastic wrap or a lid and refrigerate until ready to assemble. This allows the flavors to meld and keeps the pico fresh and vibrant.
- Rinse and Cook the Rice: Measure out the basmati rice and place it in a fine-mesh strainer or bowl. Rinse thoroughly under cold running water, swirling the rice with your hand, until the water runs mostly clear. This step removes excess starch, which helps the rice cook up light and fluffy instead of sticky. Drain well and transfer the rice to a small saucepan. Add the measured water and fine sea salt. Place the saucepan over medium-high heat and bring the mixture to a boil. Once bubbling, stir the rice briefly to prevent clumping, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer gently for about 10–12 minutes, or until the rice has absorbed all the water. Avoid lifting the lid during cooking to ensure even steaming.
- Fluff and Flavor the Rice: Once the rice is fully cooked, remove the saucepan from the heat. Let it sit covered for 2–3 minutes to finish steaming. Then uncover and use a fork to fluff the grains, separating them gently so they stay airy and light. Add the finely chopped cilantro, lime zest, and freshly squeezed lime juice directly into the pot. Stir slowly to distribute the flavors without mashing the rice. Taste and adjust with an extra squeeze of lime juice or pinch of salt if desired. Set aside while preparing the shrimp.
- Season the Shrimp: Pat the peeled and deveined shrimp dry with a paper towel to ensure they sear nicely in the pan. Place them in a small bowl and drizzle with avocado oil. Sprinkle the fajita seasoning over the shrimp. Using your hands or a spoon, toss them thoroughly until each shrimp is evenly coated with the oil and spices. The seasoning should cling well to the shrimp, ensuring bold flavor in every bite.
- Cook the Shrimp to Perfection: Heat a large skillet over medium-high heat until hot. Once the pan is ready, arrange the shrimp in a single layer, making sure they don’t overlap. This helps them sear instead of steaming. Cook the shrimp for about 2 minutes on the first side, until the edges turn pink and slightly golden. Lower the heat slightly to medium and flip each shrimp using tongs. Cook for another 2–3 minutes on the second side, just until they turn opaque throughout. Be careful not to overcook, as shrimp can become rubbery quickly. For added flavor, splash a tablespoon of water into the pan in the last minute of cooking and let it partially evaporate, creating a light, seasoned sauce that coats the shrimp. Remove from heat immediately.
- Slice the Avocado: Cut the avocado in half, remove the pit carefully, and scoop the flesh out with a spoon. Slice into thin wedges for easy layering on top of the bowls. To keep the avocado from browning before serving, you can drizzle it lightly with lime juice.
- Assemble the Shrimp Rice Bowls: Begin building your bowls by dividing the cilantro lime rice evenly between two serving bowls. Arrange the fajita shrimp on top of the rice in a neat layer. Add a generous spoonful of the chilled mango pico de gallo on one side of the bowl for a burst of freshness and color. Place the sliced avocado alongside to provide creamy richness. Optionally, garnish with extra cilantro leaves, a wedge of lime, or a dusting of tajín for added flavor.
- Serve and Enjoy: Your shrimp rice bowls are ready to enjoy! Serve immediately while the shrimp and rice are warm, and the pico de gallo is fresh and cool. This balance of hot, cold, spicy, tangy, and creamy elements makes the bowl not only visually appealing but also incredibly satisfying.
Notes
- Use ripe but firm mangoes for the pico de gallo to avoid a mushy texture.
- Rinsing rice before cooking prevents gumminess and ensures fluffy grains.
- Shrimp cook very quickly—watch closely to avoid overcooking.
- For extra spice, keep some jalapeño seeds in the salsa.
- A squeeze of fresh lime at the end brightens the entire dish.
- Store pico de gallo separately, as it releases liquid over time.
- Avocado is best sliced fresh before serving to prevent browning.
