Save This poke-inspired shrimp rice bowl is my solution for when I crave something light yet satisfying and bursting with tropical flavor. Creamy avocado pairs up beautifully with cool mango salsa and juicy, pan-seared shrimp all nestled on fluffy rice. It is a colorful meal that turns even an ordinary weekday into a mini vacation.
I started making this bowl after tasting something similar at a seaside café with friends and ever since the combo of shrimp and mango has been on heavy rotation at my house
Ingredients
- Large shrimp: look for ones that are already peeled and deveined to save time pick ones that are firm and smell briny
- Olive oil: gives the shrimp a silky sear go for extra virgin if possible
- Sea salt and black pepper: the base seasoning for enhancing all flavors
- Smoked paprika: brings warmth and subtle smokiness Spanish varieties are particularly flavorful
- Fresh garlic: amps up the shrimp use a plump clove and mince finely
- Lime juice: brightens both shrimp and salsa always use fresh
- Cooked jasmine or sushi rice: fluffy and sticky enough to hold toppings short grain rice yields the best bowl texture
- Rice vinegar and sugar: add balance to rice for a gentle tang
- Mango: opt for a ripe mango that gives slightly under gentle pressure avoid overly soft fruit
- Red onion and red bell pepper: lend crunch and visual pop
- Jalapeño: brings a subtle kick remove seeds for milder heat
- Cilantro: adds green and a citrusy note use fresh chopped leaves
- Avocado: choose ripe but firm for easy slicing look for dark even skin
- Cucumber: offers cooling crunch English cucumber is tender and nearly seedless
- Nori strips: for subtle umami and crunch go for sushi grade sheets
- Toasted sesame seeds: add nutty bite toast your own for deeper flavor
- Extra lime wedges: for squeezing just before eating pick limes that are heavy for their size
Instructions
- Prepare the Rice:
- Combine warm cooked rice with rice vinegar sugar and salt in a medium bowl Use a fork to fluff gently and ensure each grain is coated This step transforms simple rice into something tangy and fragrant perfect as a base
- Make the Mango Salsa:
- Mix diced mango red onion bell pepper jalapeño cilantro lime juice and a pinch of salt in a separate bowl Stir to combine and refrigerate while you cook the shrimp The salsa needs a little time for the flavors to meld
- Cook the Shrimp:
- Pat shrimp dry with a paper towel and place in a bowl Toss with olive oil sea salt black pepper smoked paprika minced garlic and lime juice Heat a skillet over medium high and spread shrimp in a single layer Cook without stirring for about three minutes until they turn pink and the edges start to curl Flip and cook for two more minutes until opaque but still tender Transfer immediately from heat to avoid rubbery shrimp
- Assemble the Bowls:
- Divide rice among four serving bowls Layer cooked shrimp over each spoon generous amounts of mango salsa Add neatly fanned avocado slices and cucumber Finish with snipped nori strips if you like
- Garnish and Serve:
- Top each bowl with toasted sesame seeds and a generous squeeze from a lime wedge Serve lime wedges on the side for those who want extra brightness
Save The mango salsa here is my personal favorite I love its burst of color and every time I make it my nephew insists on licking the bowl clean My family loves when I pile on extra avocado so sometimes I add an extra one for good measure
Storage Tips
Store any leftovers in airtight bowls with the components separated The shrimp and rice should be refrigerated within two hours to keep things safe Avocado is best kept whole and sliced fresh If you need to store cut avocado press plastic wrap tightly onto the surface to slow browning
Ingredient Substitutions
If you do not have jasmine or sushi rice try short grain brown rice or even quinoa For extra protein or a vegetarian twist use crispy tofu cubes Swap shrimp with cooked salmon or chicken for a delicious change The mango can be replaced with papaya or pineapple for a different tropical bent
Serving Suggestions
For a heartier meal add shelled edamame or a handful of pickled ginger on the side I sometimes tuck in sliced radishes for crunch and color This dish shines with a refreshing beverage like coconut water or a glass of cold white wine
Cultural Inspirations
Bowls like these are inspired by Hawaiian poke with a fusion twist of tropical fruit and classic rice bowl architecture Across Asia rice bowls are a staple and I love bringing a tropical spin to this favorite by layering in Caribbean and Pacific flavors
Seasonal Adaptations
In summer use heirloom tomatoes and fresh corn for variation For winter switch the mango salsa to a citrus salsa with oranges and pomegranate Try a sheet of roasted seaweed in place of nori for extra warmth Once my garden tomatoes are ripe I dice them with scallions for a topping twist The recipe easily flexes with whatever produce is at its peak
Success Stories
My friend who is gluten-free loved this bowl on her birthday picnic The shrimp come out juicy every time and make the entire house smell amazing Another win My little cousin hovers in the kitchen when I cook the mango so he can sneak bites before it hits the bowl
Freezer Meal Conversion
You can freeze cooked shrimp and rice separately and thaw overnight for a fast future meal The salsa and avocado are best made just before eating but the rest can be prepped in advance and stored in freezer safe containers
Save This is the kind of meal that brings summer vibes to your kitchen any time of year Each bowl is vibrant nourishing and endlessly inviting
Cooking Questions
- → Can I use frozen shrimp?
Yes, just thaw frozen shrimp thoroughly and pat dry before marinating and cooking as directed.
- → What type of rice works best?
Jasmine or sushi rice provides a fluffy base. Substitute with brown rice or cauliflower rice if preferred.
- → How can I make it spicier?
Add extra jalapeño to the salsa or a dash of sriracha sauce over the finished bowls for more heat.
- → Are there vegetarian alternatives for shrimp?
Replace shrimp with tofu, tempeh, or edamame for a plant-based alternative without sacrificing protein.
- → What toppings pair well with the bowls?
Try sliced radish, pickled ginger, extra sesame seeds, or scallion for extra texture and flavor.
- → How should leftovers be stored?
Store ingredients separately in airtight containers in the refrigerator for up to two days for best freshness.