Description
Discover the best flavor in this sweet chili mango shrimp bowl recipe. Follow our step-by-step guide for an easy-to-make and delicious meal.
Ingredients
- 1 lb large shrimp (21/25 count), peeled and deveined
- 1 tbsp olive oil or avocado oil
- 1/2 cup sweet chili sauce (e.g., Mae Ploy)
- 1 cup cooked jasmine or basmati rice (for serving)
- 1 large ripe mango, diced
- 1/2 English cucumber, diced
- 1/4 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 ripe avocado, sliced or diced
- 1 lime, cut into wedges (for serving)
- Salt to taste
Instructions
- 1. Prep Ingredients: Dice mango, cucumber, red onion, and chop cilantro. Peel and devein shrimp.
- 2. Cook Rice: Prepare rice according to package directions.
- 3. Sauté Shrimp: Heat oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp. Add sweet chili sauce to the pan, warm for 30 seconds, then toss shrimp back in to coat.
- 4. Make Mango Salsa: In a bowl, combine diced mango, cucumber, red onion, and cilantro. Squeeze in juice from half a lime and a pinch of salt. Toss gently.
- 5. Assemble Bowls: Divide cooked rice among bowls. Top with sweet chili shrimp, mango salsa, and avocado slices. Garnish with extra cilantro and a lime wedge. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 15 mins