If you’ve been dreaming of a showstopper meal that dazzles your taste buds and brightens up the dinner table, look no further than Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce. This vibrant dish brings together juicy shrimp, creamy avocado, sweet mango, and a luscious, tangy sauce atop a hearty bed of grains—it’s everything I love about fresh, fusion cooking in one bowl. Whether you’re craving a flavor-packed weeknight dinner or something special for guests, these bowls deliver pure sunshine with every bite!
Ingredients You’ll Need
Gathering the fixings for Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce couldn’t be simpler, and each ingredient plays a starring role in creating layers of taste, texture, and color. Let’s break down what makes this bowl a true flavor explosion.
- Shrimp (1 lb, peeled and deveined): The sweet, briny base of the dish—fresh or frozen both work great.
- Olive oil (1 tablespoon): Helps to sear the shrimp to golden, juicy perfection.
- Chili powder (1 teaspoon, plus another for the sauce): Adds a smoky, warm kick to both the shrimp and the creamy sauce.
- Paprika (1/2 teaspoon): Lends mild heat and gorgeous color to the shrimp.
- Cumin (1/2 teaspoon): Brings subtle earthiness that complements the other spices.
- Salt (1/4 teaspoon for shrimp, plus for the sauce): Brightens and balances all the other flavors.
- Black pepper (1/4 teaspoon): Gives a gentle punch of heat to each bite.
- Brown rice or quinoa (2 cups, cooked): The nourishing, filling base—choose your favorite!
- Avocado (1, diced): Classic creaminess and a pop of lush green.
- Mango (1, peeled and diced): Sweet, juicy chunks for salsa magic.
- Red onion (1/4 cup, finely chopped): Delivers a mild sharpness and pretty color contrast.
- Cilantro (1/4 cup, chopped): Fresh, herbaceous brightness in every spoonful of salsa.
- Lime (juice of 1, plus 1 tablespoon for the sauce): Adds zip and ties everything together.
- Jalapeño (1 small, minced, optional): Dial up or down to control the salsa’s heat.
- Greek yogurt (1/2 cup, plain): Gives the lime-chili sauce a creamy, protein-packed base.
- Honey (1/2 teaspoon): Balances out the tang and spice of the lime-chili sauce.
How to Make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Step 1: Season and Cook the Shrimp
Toss your shrimp in a bowl with olive oil, chili powder, paprika, cumin, salt, and black pepper until they’re coated in that irresistible smoky mixture. Heat up a skillet over medium-high and cook those beauties for 2–3 minutes per side—just until they curl up and turn opaque. Don’t overcook! Juicy shrimp are the star here.
Step 2: Prepare the Fresh Mango Salsa
In a second bowl, combine diced mango, finely chopped red onion, fresh cilantro, lime juice, and jalapeño (if you’re in the mood for some spice). The moment you stir, you’ll smell all that sweet-tart goodness. This salsa is what takes Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce from tasty to truly crave-worthy.
Step 3: Make the Lime-Chili Sauce
In a small bowl, whisk the Greek yogurt, lime juice, chili powder, honey, and a pinch of salt. This sauce is tangy, creamy, and brings a zingy freshness you’ll want to drizzle on everything. Adjust the salt and honey to taste for your perfect balance—this is your bowl now!
Step 4: Assemble Your Bowls
Now comes the fun part. Scoop your warm rice or quinoa into serving bowls, then add your juicy cooked shrimp, creamy diced avocado, and generous spoonfuls of mango salsa. Finish off with a good drizzle of the lime-chili sauce. Every bowl is a work of edible art that truly celebrates the flavors in Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce.
How to Serve Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Garnishes
Top with extra cilantro, lime wedges, or thinly sliced jalapeños for more color and kick. Don’t be shy with the sauce—trust me, a little extra goes a long way for a bold and vibrant finish.
Side Dishes
I love pairing these bowls with light accompaniments like tortilla chips, roasted plantains, or a crisp green salad. If you want something a bit more filling, black bean soup or sweet potato fries round out the meal delightfully.
Creative Ways to Present
You can layer your Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce parfait-style in mason jars for outdoor picnics, or let guests assemble their own in a DIY bowl bar. Try serving in lettuce cups for a low-carb take or pile everything onto tostada shells for party-ready bites!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra components, store shrimp, salsa, grains, and sauce separately in airtight containers in the fridge. Everything should keep fresh for up to 2 days—just hold off on the avocado until serving for best color and texture.
Freezing
While the shrimp and grain base freeze well, fresh salsa and avocado are best enjoyed right away. If you want to freeze cooked shrimp, cool and pack them in freezer bags for up to 1 month for easy future meals.
Reheating
Reheat the shrimp and grains gently in the microwave or on the stove with a splash of water or broth to keep them moist. Salsa and sauce are best served cold or at room temperature—refresh with a squeeze of lime before serving.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just thaw the shrimp completely and pat them dry before seasoning. Frozen shrimp are a super convenient option, especially for quick weeknight Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce.
Is there a substitute for mango in the salsa?
Yes! If mango isn’t available, try diced pineapple or peaches for a similar sweet-tart vibrancy. Even strawberries work well for a unique twist on the salsa.
How can I make this dish vegetarian?
Simply swap the shrimp for grilled tofu or tempeh. The spice blend works beautifully with both, and you’ll still get those bold flavors in your Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce.
Is this bowl recipe gluten-free?
Yes, as long as you use gluten-free grains like rice or certified gluten-free quinoa, the entire recipe is naturally gluten-free. Always double-check labels on your spices and ingredients, just to be safe.
Can I prep components ahead of time?
Definitely! The shrimp and grains can be cooked and refrigerated in advance, and you can mix up the lime-chili sauce a day ahead. Assemble the salsa and slice your avocado just before serving for the freshest taste and texture in your Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce.
Final Thoughts
I can’t recommend Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce enough if you’re searching for a meal that’s as fun to assemble as it is to eat. Each bite sings with vibrant freshness, and the simple prep makes it easy to bring a little fiesta to any night of the week. Give it a try—and don’t be surprised if it becomes your new go-to bowl!
Print
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Non-Vegetarian
Description
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a delicious and healthy meal option, perfect for a quick and flavorful dinner. Juicy shrimp are seasoned with a blend of spices, served with creamy avocado, sweet mango salsa, and a zesty lime-chili sauce, all over a bed of nutritious brown rice or quinoa.
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowls:
- 2 cups cooked brown rice or quinoa
- 1 avocado, diced
- 1 mango, peeled and diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- juice of 1 lime
- 1 small jalapeño, minced (optional)
For the Lime-Chili Sauce:
- 1/2 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon honey
- salt to taste
Instructions
- Prepare the Shrimp: Toss the shrimp with olive oil, chili powder, paprika, cumin, salt, and pepper. Cook in a skillet until pink and opaque.
- Make the Mango Salsa: Combine mango, red onion, cilantro, lime juice, and jalapeño in a bowl.
- Create the Lime-Chili Sauce: Whisk together Greek yogurt, lime juice, chili powder, honey, and salt.
- Assemble the Bowls: Divide rice or quinoa among bowls, top with shrimp, avocado, and mango salsa. Drizzle with lime-chili sauce.
Notes
- You can substitute shrimp with chicken or tofu.
- Pre-cooked shrimp can be used for convenience.
- Adjust spice levels to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 10g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 150mg
