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Close up view of charred shrimp with reddish-orange spice rub in a Shrimp Rice Bowl.

Shrimp Rice Bowl with Charred Seasoned Shrimp and Avocado Crema

This vibrant Shrimp Rice Bowl features perfectly charred, spice-rubbed shrimp, fluffy jasmine rice, and a zesty pineapple salsa. Finished with a creamy avocado crema, it's a 30-minute dinner that's healthy, colorful, and Pinterest-perfect.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Tropical
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Bowl Components
  • 1.5 cups Jasmine Rice 285g, rinsed thoroughly
  • 2.25 cups Water 530ml
  • 1 lb Large Shrimp 450g, peeled and deveined
  • 2 tbsp Neutral Oil Avocado or Grapeseed oil
  • 1 tbsp Smoked Paprika For the reddish-orange color
  • 2 cups Pineapple 330g, diced small
  • 0.5 cup Red Onion Finely diced
  • 1 large Avocado Half for slices, half for crema
  • 0.5 cup Sour Cream 120ml

Equipment

  • 1 Heavy Skillet or Cast Iron Pan Essential for getting a good sear on the shrimp.
  • 1 Medium Pot For cooking the jasmine rice.
  • 1 Blender or Food Processor To make the avocado crema smooth.

Method
 

Prep and Cook
  1. Rinse rice until water runs clear. Combine rice, water, and salt in a pot. Bring to a boil, then simmer covered for 15 minutes. Let stand for 5 minutes, then fluff.
  2. Mix pineapple, red onion, and cilantro with lime juice. Blend avocado, sour cream, and lime juice for the crema.
  3. Pat shrimp dry and toss with spices and oil. Sear in a hot pan for 2 minutes per side until char marks appear and shrimp are opaque.
  4. Layer rice in a bowl, top with shrimp and salsa. Add avocado slices, a lime wedge, and drizzle with avocado crema. Garnish with cilantro.

Notes

Ensure the pan is smoking hot for the best char marks.
Use extra lime juice on the avocado slices to prevent them from browning.