Sweet Chili Mango Shrimp Bowl (Printable)
Tropical shrimp bowl with sweet chili glaze, fresh mango, crisp veggies, and jasmine rice for a light satisfying meal.
# What You'll Need:
→ Shrimp
01 - 1.1 lb large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Sweet Chili Glaze
05 - 1/3 cup Thai sweet chili sauce
06 - 1 tablespoon fresh lime juice
07 - 1 teaspoon gluten-free soy sauce
08 - 1/2 teaspoon 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 tablespoons fresh cilantro, chopped
→ Rice
15 - 2 cups cooked jasmine rice
→ Toppings
16 - 2 tablespoons roasted peanuts or cashews, roughly chopped
17 - Lime wedges, for serving
18 - 1 teaspoon toasted sesame seeds
# How To Make:
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. Arrange 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 edge. Remove from the pan 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 cooked shrimp and toss gently to coat each piece evenly.
04 - Divide the warm 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 sprinkle of fresh cilantro, chopped peanuts or cashews, and toasted sesame seeds. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The sweet chili glaze coats the shrimp in a way that makes every bite feel indulgent but still light enough for warm weather.
- It comes together in thirty minutes with ingredients you probably already have in your pantry and fridge.
- You can swap out almost every component and it still works beautifully.
02 -
- Do not walk away from the shrimp while they cook, thirty seconds too long and they turn rubbery and there is no coming back from that.
- Taste your mango before you commit to it, because a bland mango will drag the entire bowl down no matter how good the sauce is.
- If you are using frozen shrimp, thaw them under cold running water and dry them thoroughly or the oil will splatter and the sear will disappoint you.
03 -
- Cook the rice a few hours ahead and spread it on a sheet pan to cool so it stays fluffy and separate rather than clumping into a sticky mass at the bottom of the bowl.
- A quick soak of the red onion slices in ice water for five minutes removes the harsh raw bite while keeping all the crunch.