Caribbean Shrimp Rice Bowl with Mango Avocado Salsa

Instructions

Step 1: In a large bowl, combine the shrimp with olive oil, paprika, garlic powder, onion powder, chili powder, salt, black pepper, and lime juice. Toss well and let marinate for 15 minutes.

Step 2: In a separate bowl, combine the diced mango, avocado, red onion, cilantro, lime juice, and salt. Gently mix and set aside.

Step 3: Prepare the jasmine rice according to package directions if not already cooked.

Step 4: Heat a large skillet over medium-high heat.

Step 5: Add the marinated shrimp in a single layer and cook for 2–3 minutes per side until pink, opaque, and lightly caramelized.

Step 6: Fluff the cooked rice with a fork and stir in the chopped parsley or cilantro.

Step 7: Divide the rice among serving bowls.

Step 8: Arrange the cooked shrimp over the rice.

Step 9: Spoon the mango avocado salsa over the top of each bowl.

Step 10: Garnish with additional parsley or cilantro and serve with fresh lime wedges.

Step 11: Squeeze lime juice over the bowl just before eating for the freshest flavor.

Storage and Reheating Tips

Store the shrimp, rice, and salsa separately in airtight containers in the refrigerator for up to 3 days.

The mango avocado salsa is best enjoyed fresh but can be stored for up to 1 day; the avocado may begin to brown.

Reheat the shrimp and rice in the microwave or a skillet until warmed through.

Do not reheat the salsa; add it fresh after warming the shrimp and rice.

For meal prep, prepare the salsa shortly before serving for the best texture and color.