Sweet Chili Mango Shrimp Bowl (Printable)
Tropical shrimp bowl with sweet chili glaze, fresh mango, crisp veggies, and jasmine rice.
# What You'll Need:
→ Shrimp
01 - 1.1 lb large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground 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 freshly grated ginger
→ Mango and Vegetables
09 - 1 large ripe mango, diced
10 - 1 cup English cucumber, diced
11 - 1 cup red bell pepper, thinly sliced
12 - 1/4 cup red onion, thinly sliced
13 - 1 ripe avocado, sliced
14 - 2 tbsp fresh cilantro, chopped
→ Rice
15 - 2 cups cooked jasmine rice
→ Toppings
16 - 2 tbsp roasted peanuts or cashews, roughly chopped
17 - Lime wedges for serving
18 - 1 tsp toasted sesame seeds
# Directions:
01 - Pat the shrimp thoroughly dry with paper towels. Toss with olive oil, salt, and pepper until evenly coated.
02 - Heat a large skillet over medium-high heat until shimmering. Arrange shrimp in a single layer without overcrowding and sear for 2 to 3 minutes per side until opaque, pink, and lightly caramelized. Transfer to a plate and set aside.
03 - In a small mixing bowl, whisk together the Thai sweet chili sauce, fresh lime juice, soy sauce, and grated ginger until smooth. Pour the glaze over the warm shrimp and toss gently to coat each piece evenly.
04 - Divide the cooked jasmine rice among four serving bowls. Arrange the diced mango, cucumber, sliced bell pepper, red onion, and avocado in sections over the rice. Spoon the glazed shrimp on top.
05 - Finish each bowl with a generous sprinkle of chopped cilantro, a scattering of chopped peanuts or cashews, and a dusting of sesame seeds. Serve immediately with fresh lime wedges alongside.
# Expert Tips:
01 -
- The contrast of juicy mango against smoky charred shrimp will ruin takeout bowls for you forever.
- Everything cooks in under 30 minutes which makes it a realistic weeknight dinner even on chaotic days.
02 -
- Crowding the pan is the fastest way to end up with rubbery steamed shrimp instead of beautifully seared ones so cook in two batches if needed.
- Adding avocado too early or tossing it into the hot shrimp will turn it into green mush so always place it last on a cooled section of the bowl.
03 -
- Let the skillet get screaming hot before the shrimp touch it because that initial sizzle is what creates the caramelized edges that hold onto the sauce.
- Tossing the finished shrimp with sauce off the heat keeps the glaze silky rather than burnt and bitter.