Shrimp Bowl Recipe
Blackened baby shrimp, guacamole, pineapple mango salsa and creamy chili lime sauce over jasmine rice and topped with fresh cilantro
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Ingredients
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Shrimp
Guacamole
Pineapple Mango Salsa
Creamy Chili Lime Sauce
Jasmine Rice
Garnish
Method
Shrimp
- 1
Cook the shrimp
In a medium bowl, toss the baby shrimp with blackening seasoning to coat evenly. Heat olive oil in a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes, or until shrimp are pink and cooked through. Remove from heat and set aside.
Guacamole
- 2
Pineapple Mango Salsa
- 3
Make the salsa
In a bowl, combine diced pineapple, diced mango, chopped red onion, fresh lime juice, and chopped cilantro. Toss gently to mix all ingredients together and let it sit to meld the flavors.
Creamy Chili Lime Sauce
- 4
Mix the sauce
In a small bowl, whisk together sour cream, lime juice, and chili powder until smooth and creamy. Set aside.
Jasmine Rice
- 5
Cook the rice
In a medium saucepan, combine jasmine rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until rice is cooked and water is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
Assembly
- 6
Assemble the bowl
In a serving bowl, place a scoop of jasmine rice as the base. Top with blackened shrimp, a generous dollop of guacamole, and a spoonful of pineapple mango salsa. Drizzle the creamy chili lime sauce over the top and garnish with fresh cilantro.