Sweet Chili Mango Shrimp (Printable)
Tropical shrimp bowl with sweet chili glaze, fresh mango, crisp veggies, and jasmine rice—ready in 30 minutes.
# What You'll Need:
→ Shrimp
01 - 1.1 lb large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
→ Sweet Chili Sauce
05 - 1/3 cup Thai sweet chili sauce
06 - 1 tbsp fresh lime juice
07 - 1 tsp gluten-free soy sauce
08 - 1/2 tsp freshly grated ginger
→ Mango and 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 tbsp fresh cilantro, chopped
→ Rice
15 - 2 cups cooked jasmine rice
→ Toppings
16 - 2 tbsp roasted peanuts or cashews, roughly chopped (optional)
17 - Lime wedges, for serving
18 - 1 tsp toasted sesame seeds (optional)
# Directions:
01 - Pat the shrimp thoroughly dry with paper towels. Toss with olive oil, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat until shimmering. Arrange shrimp in a single layer without overcrowding and sear for 2 to 3 minutes per side until opaque, pink, and slightly caramelized. Transfer to a plate and set aside.
03 - In a small mixing bowl, whisk together the Thai sweet chili sauce, fresh lime juice, gluten-free soy sauce, and grated ginger until smooth and well combined.
04 - Return the shrimp to the skillet off heat and pour the sweet chili glaze over the top. Toss gently until every shrimp is evenly coated in the sauce.
05 - Divide the warm jasmine rice among four serving bowls. Arrange the diced mango, cucumber, sliced bell pepper, red onion, and avocado in sections over the rice. Top each bowl with the glazed sweet chili shrimp.
06 - Finish each bowl with a sprinkle of chopped cilantro, a scattering of chopped peanuts or cashews if desired, and a dusting of sesame seeds. Serve immediately with fresh lime wedges on the side.
# Expert Tips:
01 -
- The sweet heat from the chili sauce against the cool mango is the kind of contrast that makes you close your eyes.
- It looks like something from a restaurant but comes together faster than delivery.
02 -
- Wet shrimp will boil instead of sear, so drying them is non negotiable if you want that golden edge.
- Adding the sauce off the heat keeps it from caramelizing too fast and turning gummy.
03 -
- Toss the mango with a tiny pinch of salt before adding it to the bowl, it deepens the sweetness in a way sugar never could.
- If you want more heat, a thin drizzle of sriracha over the finished bowl is easier to control than spicing the sauce itself.