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Chili-spiced shrimp bowl arranged with seared shrimp, sliced avocado, mango salsa, and jasmine rice

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Chili-Spiced Shrimp Bowls with Mango Salsa and Avocado

Recipe by Ailene

Searing spice-crusted shrimp in a smoking-hot cast-iron skillet delivers deep caramelization in about 3 to 4 minutes. Balanced with sweet mango salsa, creamy sliced avocado, and a zesty chili-lime drizzle, these vibrant rice bowls bring restaurant-level flavor to the table with ease.

  • Total Time40 minutes
  • Yield4 bowls (serves 4) 1x

Ingredients

Scale

For the Rice

  • 1 ½ cups (285g) jasmine rice, rinsed until water runs clear
  • 2 ¼ cups (530ml) water
  • ½ tsp kosher salt

For the Mango Salsa

  • 1 ½ cups (225g) diced ripe mango (about 1 large mango)
  • ⅓ cup (45g) finely diced red onion
  • 1 medium jalapeño, seeded and finely minced (about 2 tbsp)
  • 3 tbsp (10g) finely chopped fresh cilantro
  • 1 ½ tbsp (22ml) fresh lime juice
  • ¼ tsp kosher salt

For the Chili-Lime Sauce

  • ⅓ cup (75g) mayonnaise
  • 2 tbsp (30g) sour cream
  • 1 ½ tbsp (22ml) sriracha
  • 1 tbsp (15ml) fresh lime juice
  • ¼ tsp garlic powder

For the Seared Shrimp

  • 1 lb (450g) large shrimp (16/20 or 21/25 count), peeled, deveined, and tails removed
  • 1 ½ tbsp (22ml) avocado oil
  • 1 ½ tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ¾ tsp kosher salt
  • ¼ tsp freshly ground black pepper

For Assembling the Bowls

  • 2 medium ripe avocados, halved, pitted, and thinly sliced
  • 1 ½ tsp toasted black sesame seeds
  • Fresh lime wedges, for serving

Instructions

  1. Cook the rice: Combine the rinsed jasmine rice, water, and salt in a medium saucepan over medium-high heat. Bring to a rolling boil, then cover tightly with a lid, reduce the heat to low, and simmer for 12 to 14 minutes until the liquid is fully absorbed. Remove from heat and let steam, covered, for 5 minutes, then fluff with a fork.
  2. Toss the salsa: In a medium mixing bowl, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and salt. Stir gently until evenly incorporated, then set aside at room temperature so the flavors develop.
  3. Whisk the sauce: In a small bowl, whisk together the mayonnaise, sour cream, sriracha, lime juice, and garlic powder until smooth, creamy, and uniform in color.
  4. Season the shrimp: Pat the shrimp thoroughly dry with paper towels to remove all surface moisture. In a large bowl, toss the dried shrimp with the avocado oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper until completely coated in the spice rub.
  5. Sear the shrimp: Heat a 12-inch cast-iron skillet over medium-high heat for 3 to 4 minutes until lightly smoking. Add the shrimp in an even, single layer without crowding the pan. Sear undisturbed for 2 minutes until deeply browned on the bottom, then flip and cook for another 1 to 2 minutes until opaque throughout and an instant-read thermometer registers 145°F (63°C). Transfer immediately to a plate.
  6. Assemble and serve: Divide the warm jasmine rice evenly among 4 wide, shallow bowls. Arrange the seared shrimp, sliced avocado, and mango salsa in separate sections over the rice. Drizzle with the chili-lime sauce, sprinkle with toasted black sesame seeds, and serve warm with fresh lime wedges.

Notes

  • Why it works: Drying the shrimp thoroughly and searing them in high-smoke-point avocado oil over high cast-iron heat creates a deeply caramelized, savory crust in about 3 to 4 minutes without overcooking or turning the shrimp rubbery.
  • Make-ahead prep: The mango salsa and chili-lime sauce can be mixed up to 24 hours in advance and refrigerated in airtight containers. Cook the rice and sear the shrimp just before assembling to keep textures distinct and fresh.

Nutrition (per serving — estimates)

Calories: 710 | Total Carbs: 74g (Fiber: 6g, Sugar: 10g) | Fat: 33g (Saturated: 5g) | Protein: 30g | Sodium: 1180mg

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dinner, Lunch
  • Method: Searing, Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 710
  • Sugar: 10g
  • Sodium: 1180mg
  • Fat: 33g
  • Saturated Fat: 5g
  • Carbohydrates: 74g
  • Fiber: 6g
  • Protein: 30g

Find it online: https://foodtrackergirl.com/2026/08/11/chili-spiced-shrimp-bowls-with-fresh-mango-salsa/