Forbidden Rice (Black Rice) Bowl with Avocado, Shrimp & Mango (Powerful black rice antioxidants)
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A bowl of anthocyanin-rich black rice under avocado, seared shrimp, and mango — antioxidant color and heart-friendly balance.
Black rice gets its dramatic color from anthocyanins — the same antioxidant pigments that paint blueberries. Layer it with seared shrimp, avocado, and mango, and you've built a bowl that's as good for you as it is gorgeous: protein, potassium, healthy fats, and fiber all in one purple, green, and gold pile.
🥄 Ingredients
- 🫗 1 cup (180g) black rice, rinsed
- 🫗 2 cups (500ml) water
- 🫗 250g raw shrimp, peeled and deveined
- 🫗 1/2 teaspoon smoked paprika
- 🫗 1 tablespoon olive oil
- 🫗 1 ripe avocado, sliced
- 🫗 1 ripe mango, diced
- 🫗 1/2 cucumber, julienned
- 🫗 2 scallions, sliced
- 🫗 1 teaspoon toasted sesame seeds
- 🫗 1 lime: zest and juice
- 🫗 1 tablespoon low-sodium tamari or soy sauce (optional)
- 🫗 Black pepper to taste
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Combine the black rice, water, and a pinch of black pepper in a pot; bring to a boil, cover, and simmer 30–35 minutes until tender and the liquid is absorbed. Let stand, covered, 5 minutes.
Meanwhile, toss the shrimp with the smoked paprika and a grind of pepper.
Warm the olive oil in a skillet over medium-high heat; cook the shrimp 2–3 minutes per side until opaque, pink, and curled.
Make the dressing: whisk the lime juice and tamari (if using) in a small bowl.
Divide the rice between two deep bowls; arrange the shrimp, avocado, mango, cucumber, and scallions on top.
Drizzle with the dressing, scatter with the sesame seeds and lime zest, and serve.
⚠️ Common Mistakes
- ✕
Running out of cooking water for black rice; give it the full 35 minutes.
- ✕
Overcooking shrimp into rubber bands — pull them at the opaque curl.
- ✕
Dressing the whole bowl; drizzle, don't drown, so the rice stays fluffy.
🔄 Variations
Swap shrimp for cooked chicken or baked tofu.
Use brown rice for a meatier base, though you'll trade a little of the pigment.
Add edamame for extra protein and fiber.
🧊 Storage
- 📦
The rice keeps 4 days and freezes; the shrimp, avocado, and mango are best fresh.
- 📦
Assemble the bowls just before eating.
💡 Chef Tips
Tip 1: Black rice stains everything it touches a regal purple; rinsing it first keeps things tidy.
Tip 2: Shrimp cook fast — the moment they turn opaque pink and curl, they're done.
Tip 3: A ripe mango is worth the wait; an unripe one is pale and sour.
Tip 4: Slice the avocado last so it doesn't brown while you plate.
❓ FAQ
Q
Why is black rice special? Its dark pigment is anthocyanins — antioxidant plant compounds with a place in heart-healthy eating.
Q
Is shrimp high in cholesterol? Shrimp has dietary cholesterol but is very low in saturated fat, which matters more for blood cholesterol; a moderate serving is fine for most people.
Q
Is the mango too sweet? It's fresh fruit sugar balanced by rice protein, avocado fat, and fiber — a sensible bowl, not a dessert.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →