Sweet Chili Mango Shrimp Bowl (Printable)
Tropical shrimp bowl with sweet chili glaze, fresh mango, crisp veggies, and fluffy jasmine rice ready in 30 minutes.
# 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 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, chopped
17 - Fresh lime wedges, for serving
18 - 1 tablespoon toasted sesame seeds
# Directions:
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, even 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 bowl, whisk together the Thai sweet chili sauce, fresh lime juice, gluten-free 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, red bell pepper, red onion, and sliced avocado in sections over the rice. Spoon the glazed shrimp on top.
05 - Finish each bowl with a generous sprinkle of chopped cilantro, chopped peanuts or cashews, and toasted sesame seeds. Serve immediately with fresh lime wedges on the side.
# Expert Suggestions:
01 -
- The sweet chili glaze caramelizes onto the shrimp in a way that makes people think you spent hours when you barely spent minutes.
- It hits every single craving at once, sweet mango, salty soy, bright lime, and that satisfying crunch of fresh vegetables.
- You can prep every component ahead of time and assemble it in under five minutes on busy weeknights.
02 -
- Wet shrimp in a hot pan will steam instead of sear, and you will lose that gorgeous caramelized edge that makes this dish special.
- The glaze thickens as it sits on warm shrimp, so toss it while they are still hot off the stove for the most even coating.
03 -
- Cook the shrimp in two batches if your skillet is not wide enough to hold them all in a single layer, because overcrowding is the fastest path to sad, boiled shrimp.
- A quick soak of the red onion slices in ice water for five minutes tames the bite and makes them crisp enough to crunch on their own.