Spicy Rice Shrimp Bowl & Mango Avocado Salsa

Ingredients

• 300 grams shrimps, raw peeled deveined
• 2 small hands mung bean sprouts
• 160 grams basmati rice

• juice of half a lemon
• 4 tbsp jalapeño oil (recipe)
• 1/2 fresh chili
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp cajun seasoning
• 1/4 tsp onion powder
• 1/4 tsp white pepper
• 1/8 tsp cayenne pepper

• 3 tbsp yogurt
• 1 tbsp jalapeño pulp from the production process of the jalapeño oil
• juice of half a lemon
• 1 garlic clove
• 5 grams fresh cilantro
• 5 grams fresh parsley
• pinch of salt
• pinch of pepper

• 1/2 ripe mango
• 1/2 ripe avocado
• 1 small red onion
• juice of half a lemon
• pinch of salt

• fresh cilantro
• lime slices
• fresh chili

Steps

1. 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 tablespoons 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.
2. Cook the rice: Wash and let your rice cook according to the package instructions.
3. 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.
4. 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.
5. Prep the sprouts: Wash and pat dry the mung bean sprouts and set aside.
6. Fry the shrimp: Heat 2 tablespoons 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.
7. 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 tablespoons 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.