Sweet Chili Mango Shrimp Bowl (Printable)
Tropical shrimp bowl with sweet chili glaze, fresh mango, crisp veggies, and fluffy jasmine 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 gluten-free soy sauce
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
→ Toppings
16 - 2 tbsp roasted peanuts or cashews, chopped (optional)
17 - Lime wedges, for serving
18 - Sesame seeds (optional)
# How-To:
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 without overcrowding. Sear for 2 to 3 minutes per side until they turn opaque pink and develop a slight char. Remove from the pan and set aside.
03 - In a small mixing bowl, whisk together the Thai sweet chili sauce, fresh lime juice, gluten-free soy sauce, and grated ginger until smooth. Pour the glaze over the cooked shrimp and toss gently to coat each piece evenly.
04 - Divide the cooked jasmine rice among four serving bowls. Arrange the diced mango, cucumber, red bell pepper, red onion, and avocado slices over the rice. Top each bowl with the glazed shrimp.
05 - Sprinkle each bowl with chopped fresh cilantro, chopped peanuts or cashews, and sesame seeds if desired. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The sweet chili glaze clings to every shrimp and drips down into the rice, making each bite saucy and addictive.
- It comes together in thirty minutes with zero complicated techniques, which means weeknight dinners feel special without the stress.
02 -
- Overcrowding the pan turns searing into steaming, so cook the shrimp in two batches if your skillet is not wide enough.
- Tossing the sauce with the shrimp while they are still warm helps the glaze absorb rather than pool at the bottom of the bowl.
03 -
- Chill your serving bowls in the freezer for ten minutes beforehand so every ingredient stays cool and fresh on the plate.
- A squeeze of lime juice over the diced avocado right after cutting keeps it from browning while you finish prepping.