Sweet Chili Mango Shrimp Bowl (Print version)
Juicy shrimp in sweet chili sauce with fresh mango, crisp veggies, and fluffy rice for a tropical meal.
# What goes in:
→ 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 Sauce
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 - Fresh lime wedges, for serving
18 - 1 teaspoon toasted sesame seeds
# Cooking steps:
01 - Pat the shrimp thoroughly dry with paper towels. Transfer to a mixing bowl and toss with olive oil, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat until shimmering. Arrange the shrimp in a single layer without overcrowding. Sear for 2 to 3 minutes per side until they turn opaque pink and develop light golden edges. Remove from the pan and set aside.
03 - In a small bowl, whisk together the Thai sweet chili sauce, fresh lime juice, gluten-free soy sauce, and freshly 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, sliced red bell pepper, red onion, and avocado in sections over the rice. Spoon the glazed shrimp on top.
05 - Finish each bowl with chopped fresh cilantro, a scattering of roasted peanuts or cashews, and a pinch of toasted sesame seeds. Serve immediately with lime wedges on the side.
# Tips from flavorandfeast:
01 -
- The sweet chili glaze caramelizes just enough on the shrimp to create sticky golden edges that taste like something from a restaurant kitchen.
- Everything cooks in one skillet and the assembly is more arranging than actual cooking, which makes it feel effortless even for a weeknight.
- The tropical brightness of mango against savory soy and ginger is the kind of flavor contrast that makes people close their eyes when they take the first bite.
02 -
- Wet shrimp will steam instead of sear, which means no caramelized edges and a rubbery texture that no amount of sauce can fix.
- Overcooking shrimp past that three minute mark per side makes them tough and grainy, so pull them from the heat the moment they are fully pink and slightly firm to the touch.
03 -
- Dice the mango slightly larger than you think you need because it holds its shape better against the warm shrimp and gives a satisfying chew rather than turning to mush.
- Make a double batch of the sweet chili glaze and keep half in the fridge because it is phenomenal drizzled over grilled chicken, roasted broccoli, or even a fried egg the next morning.