Sweet Chili Mango Shrimp Bowl (Printer-friendly)
Tropical shrimp bowls glazed in sweet chili sauce with fresh mango, crisp veggies, and fluffy rice.
# What You Need:
→ Shrimp
01 - 1.1 lb large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
→ Sweet Chili Sauce
05 - 1/3 cup Thai sweet chili sauce
06 - 1 tbsp fresh lime juice
07 - 1 tsp soy sauce (gluten-free tamari if needed)
08 - 1/2 tsp grated fresh ginger
→ Mango and Vegetables
09 - 1 large ripe mango, diced
10 - 1 cup cucumber, diced
11 - 1 cup red bell pepper, thinly sliced
12 - 1/4 cup red onion, thinly sliced
13 - 1 avocado, sliced
14 - 2 tbsp fresh cilantro, chopped
→ Rice
15 - 2 cups cooked jasmine rice (brown rice or cauliflower rice as alternative)
→ Toppings
16 - 2 tbsp roasted peanuts or cashews, chopped (optional)
17 - Lime wedges, for serving
18 - Sesame seeds (optional)
# How to Make It:
01 - Pat the shrimp dry thoroughly with paper towels. Toss with olive oil, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Arrange the shrimp in a single layer and sear for 2 to 3 minutes per side until they turn opaque and pink. Remove from the pan and set aside.
03 - In a small mixing bowl, whisk together the Thai sweet chili sauce, lime juice, soy sauce, and grated fresh ginger until smooth. Pour the glaze over the cooked shrimp and toss to coat evenly.
04 - Divide the cooked jasmine rice among four serving bowls. Arrange the diced mango, cucumber, red bell pepper, red onion, and sliced avocado over the rice. Top each bowl with the glazed shrimp.
05 - Sprinkle with chopped cilantro, toasted peanuts or cashews, and sesame seeds if desired. Serve immediately with fresh lime wedges on the side.
# Expert Tips:
01 -
- The sweet chili glaze caramelizes on the shrimp just enough to make each bite sticky and irresistible without any deep frying.
- Everything comes together in the time it takes your rice to finish, so you are never standing around waiting.
- It is naturally gluten free and dairy free, which means almost everyone at your table can eat it without a single substitution.
02 -
- Overcooked shrimp turn rubbery in seconds, so pull them from the pan the moment they curl into a C shape and turn fully opaque.
- Tossing the sauce with shrimp while they are still warm helps the glaze cling and soak in rather than pooling at the bottom of the bowl.
03 -
- Cook the rice at least an hour ahead and spread it on a sheet pan to cool so it stays fluffy and separate rather than clumping into a sticky mass.
- Dice all your vegetables roughly the same size as the mango pieces so every forkful delivers the same balance of sweet, crisp, and tender.