A little love letter
Dear spicy rice shrimp bowl,
You bring the heat, and then you very kindly bring the cool-down too. That's what I love most about you.
Shrimp in a marinade of jalapeño oil, fresh chili, cumin, smoked paprika and a little cayenne, seared until juicy. Fluffy basmati rice, crunchy mung bean sprouts, a cool cilantro yogurt sauce. And then the mango avocado salsa, sweet and creamy with red onion and lemon, sitting next to all that spice like the calm friend at a loud party.
You're my summer lunch when it's too hot to think and I still want a little drama. One bowl, every bite slightly different. I never get bored of you.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Spicy Rice Shrimp Bowl & Mango Avocado Salsa
Spicy shrimp over rice with bean sprouts and a fresh mango avocado salsa. Forty minutes, spicy, fresh and colorful.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
marinate the shrimp
In a small bowl, add cumin, salt, smoked paprika, garlic powder, onion powder, pepper, cayenne, and Cajun seasoning. Finely chop half of a fresh chili and add it to the spices. Finally, add 2 tbsp of Jalapeño Oil and the juice of half a lemon, and mix everything into a creamy paste. Wash the shrimp, pat dry, and place in a bowl. Add the creamy marinade and mix well to evenly coat all the shrimp. Set aside at room temperature.cook the rice
Wash and let your rice cook according to the package instructions.make the yogurt sauce
Meanwhile, in a tall container, blend yogurt, the pulp from making the Jalapeño Oil, the juice of half a lemon, 1 peeled garlic clove, cilantro, parsley, salt, and pepper with an immersion blender until smooth. Set aside.make the salsa
Next, peel the mango, avocado, and red onion. Chop everything into small pieces and put in a medium bowl. Mix with the juice of half a lemon and a little salt, and set aside.prep the sprouts
Wash and pat dry the mung bean sprouts and set aside.fry the shrimp
Heat 2 tbsp of Jalapeño Oil in a frying pan and add the shrimp along with the remaining marinade. Briefly fry the shrimp on both sides and let the sauce reduce at the same time.assemble
In a deep bowl, distribute the rice, place mung bean sprouts on one side and the mango-avocado salad on the other. Add 1–2 tbsp of the green cilantro-yogurt sauce to the sprouts, then lay the shrimp on top and drizzle with the sauce from the pan. You can also top it off with fresh lime juice, fresh cilantro, and fresh chili.Leftovers & pairings
Can I use frozen shrimp?
How do I know the shrimp are done?
I don’t have jalapeño oil. What now?
How long can the shrimp sit in the marinade?
More pieces of happiness
Tell me how it went
A little love letter
Dear spicy rice shrimp bowl,
You bring the heat, and then you very kindly bring the cool-down too. That's what I love most about you.
Shrimp in a marinade of jalapeño oil, fresh chili, cumin, smoked paprika and a little cayenne, seared until juicy. Fluffy basmati rice, crunchy mung bean sprouts, a cool cilantro yogurt sauce. And then the mango avocado salsa, sweet and creamy with red onion and lemon, sitting next to all that spice like the calm friend at a loud party.
You're my summer lunch when it's too hot to think and I still want a little drama. One bowl, every bite slightly different. I never get bored of you.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Spicy Rice Shrimp Bowl & Mango Avocado Salsa
Spicy shrimp over rice with bean sprouts and a fresh mango avocado salsa. Forty minutes, spicy, fresh and colorful.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
