Sweet Chili Mango Shrimp Bowl (Printable)
Juicy shrimp in sweet chili sauce with mango, veggies, and rice—a fresh tropical bowl in 30 minutes.
# 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 gluten-free soy sauce
08 - 1/2 tsp freshly grated ginger
→ Mango & 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, 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 without overcrowding. Sear for 2 to 3 minutes per side until they turn opaque pink and develop a light golden exterior. 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 and well combined. 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, sliced red bell pepper, red onion, and avocado in sections over the rice. Spoon the glazed shrimp on top.
05 - Finish each bowl with a sprinkle of 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 like candy, but the lime and ginger keep it from being cloying.
- It comes together in thirty minutes flat, which means you can pull it off on a Tuesday without breaking a sweat.
02 -
- Overcooked shrimp turn rubbery fast, so set a timer and pull them from the pan the second they are opaque. You can always cook them more but you cannot undo it.
- Wait to dice the avocado until right before assembly because it browns quickly and dulls the whole presentation.
03 -
- Let the skillet get properly hot before the shrimp go in, because a cold pan is the number one reason for pale, soggy shrimp.
- Taste your sweet chili sauce before mixing the glaze since some brands are far sweeter or thinner than others and you may want to adjust the lime juice accordingly.