Easy Healthy Grilled Shrimp Mango Avocado Bowl Recipe

Dive into a vibrant explosion of flavors with this This delightful dish perfectly balances sweet, savory, and tangy notes, making it an ideal light lunch or a refreshing dinner. Inspired by tropical zest, it's packed with nutrients and comes together quicker than you'd imagine, bringing sunshine to your table.

📜 Ingredients

1 cup (200g) uncooked Jasmine rice

2 cups (470ml) water

1 pound (450g) large shrimp, peeled and deveined, tails on or off

1 tablespoon olive oil, plus extra for cooking

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon ground cumin

1/4 teaspoon sea salt

Pinch of black pepper

1 large ripe mango, peeled and diced

1 ripe avocado, halved and pitted

1/4 cup (about 30g) chopped fresh cilantro, plus extra for garnish

1 lime, half for shrimp, half for serving

For the Creamy Sriracha Mayo:

1/4 cup (60g) halal-certified mayonnaise

1-2 tablespoons Sriracha sauce (adjust to taste)

1 tablespoon fresh lime juice

📝 Instructions

1. Cook the Rice: Rinse the Jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
2. Marinate Shrimp: In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon olive oil, smoked paprika, garlic powder, ground cumin, sea salt, pepper, and the juice from half a lime. Ensure shrimp are evenly coated.
3. Grill Shrimp: Heat a grill pan or large skillet over medium-high heat with a drizzle of olive oil. Add the marinated shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque with a slight char. Do not overcook.
4. Prepare Mango & Guacamole: Dice the ripe mango. For the guacamole, scoop out the flesh of one avocado half into a small bowl. Mash it with a fork, add a squeeze of fresh lime juice, a pinch of salt, and 2 tablespoons of chopped cilantro. Mix well. The other avocado half can be sliced for garnish.
5. Make Sriracha Mayo: In a small bowl, whisk together the halal-certified mayonnaise, Sriracha sauce, and 1 tablespoon of fresh lime juice until smooth and creamy.
6. Assemble the Bowl: Divide the cooked rice among serving bowls. Arrange the grilled shrimp, diced mango (mixed with remaining cilantro), and guacamole neatly on top of the rice. Garnish with a fresh avocado slice and a sprinkle of extra cilantro. Serve immediately with the creamy Sriracha mayo on the side.

💡 Chef's Tips

• Make it Your Own: Feel free to swap Jasmine rice for brown rice, quinoa, or even cauliflower rice for a low-carb option. You can also add other vibrant veggies like bell peppers or corn for extra crunch and color.
• Meal Prep Friendly: Cook the rice and grill the shrimp ahead of time. Store these components separately in the fridge for up to 2 days, and prepare the mango, guacamole, and Sriracha mayo just before assembling for a fresh, quick meal!