If you are craving a meal that’s bursting with vibrant colors, bold flavors, and fresh ingredients, then the Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe is going to be your new best friend. This dish perfectly balances juicy, spiced shrimp with creamy avocado, bright mango salsa, and a tangy, slightly spicy lime-chili sauce that ties everything together in harmony. It’s as visually stunning as it is delicious, making it ideal for a quick weeknight dinner or impressing guests with something both fresh and satisfying.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each bringing a unique and delightful aspect to the Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe. From the smoky spices to the fresh mango’s sweetness and the creamy avocado, every component enhances the dish’s taste, texture, and color in an unforgettable way.
- 1 lb large shrimp: Peeled and deveined, they’re the star protein, bringing juicy sweetness and a quick-cooking advantage.
- 1 tablespoon olive oil: For perfectly coating the shrimp to achieve a golden sear.
- 1 teaspoon garlic powder: Adds a subtle savory depth without overpowering the shrimp.
- 1 teaspoon smoked paprika: Gives a lovely smoky flavor that complements the seafood beautifully.
- 1/2 teaspoon cumin: Brings earthiness that rounds out the spice mix elegantly.
- Salt and pepper to taste: To season and enhance all the natural flavors.
- 1 tablespoon fresh lime juice: Adds brightness and a touch of tang to the shrimp marinade.
- 1 large ripe mango: Peeled and diced for a juicy, sweet salsa component that bursts with freshness.
- 1/2 red bell pepper: Diced for crunch and vibrant color contrast.
- 1/4 red onion: Finely diced for a mild bite that elevates the salsa.
- 1/4 cup fresh cilantro: Chopped to add a fresh herbal note that livens up the dish.
- 1 small jalapeño (optional): Finely chopped for heat, adjustable based on your spice preference.
- Juice of 1 lime: Key for balancing the salsa’s flavors with zesty acidity.
- Salt to taste: To season the mango salsa perfectly.
- 1/4 cup sour cream or Greek yogurt: Forms the creamy base of the tangy lime-chili sauce.
- 1 tablespoon mayonnaise: Adds richness to the lime-chili sauce consistency.
- 2 tablespoons fresh lime juice: For that crucial punch of tartness in the sauce.
- 1 teaspoon chili powder: Brings mild smoky heat to the dressing.
- 1/4 teaspoon cayenne pepper (optional): To dial up the spice for those who love a kick.
- Salt to taste: To perfect the sauce seasoning.
- 2 cups cooked rice: Your base—white, brown, or cauliflower rice all work beautifully.
- 1 avocado: Sliced for creamy texture and richness that contrasts the zesty salsa and sauce.
- Fresh cilantro for garnish (optional): Adds a fresh final flourish to your bowls.
How to Make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Step 1: Prepare and Season the Shrimp
Start by tossing the shrimp in olive oil, garlic powder, smoked paprika, cumin, salt, pepper, and fresh lime juice. This mixture doesn’t just season the shrimp but infuses them with layers of flavor that balance smoky, citrusy, and earthy notes perfectly.
Step 2: Cook the Shrimp
Heat a skillet on medium-high and cook the shrimp for 2 to 3 minutes per side. You’ll want a nice pink color and just opaque flesh – this means they’re cooked through but still juicy and tender. Set them aside as you prepare the salsa and sauce.
Step 3: Make the Mango Salsa
Combine diced mango, red bell pepper, red onion, chopped cilantro, jalapeño if using, fresh lime juice, and a pinch of salt. This salsa shines with a sweet-tart zing and a refreshing crunch that complements the richness of the shrimp and avocado beautifully.
Step 4: Prepare the Lime-Chili Sauce
Mix together sour cream or Greek yogurt, mayonnaise, fresh lime juice, chili powder, cayenne pepper if you like some heat, and salt. This sauce is creamy with a spicy, tangy kick that brings all the elements of the bowl together in delicious harmony.
Step 5: Assemble the Bowls
In each bowl, layer your cooked rice first, then arrange sliced avocado, shrimp, and a generous scoop of mango salsa. Drizzle the lime-chili sauce on top and garnish with fresh cilantro for that perfect finishing touch.
How to Serve Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Garnishes
Fresh cilantro leaves and an extra wedge of lime are fantastic garnishes for these bowls. They add not only beautiful green pops of color but also an aromatic zest that enhances each bite. If you like it spicy, a few thin slices of jalapeño can be the perfect bold finish.
Side Dishes
This meal is pretty complete on its own, but if you want to add a side, consider something light and crisp like a simple green salad with citrus vinaigrette, or perhaps some grilled vegetables. A tortilla on the side also works well if you want to turn these bowls into wraps.
Creative Ways to Present
For entertaining, serve the ingredients separately and let your guests build their own Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe. It’s interactive and fun! Alternatively, use carved-out avocados as natural bowls for a whimsical and eco-friendly presentation that’s sure to wow.
Make Ahead and Storage
Storing Leftovers
Store the shrimp, mango salsa, and lime-chili sauce separately in airtight containers in the refrigerator for up to 2 days. Keeping components separate ensures the textures and flavors remain fresh and vibrant for your next meal.
Freezing
While you can freeze cooked shrimp, the salsa and avocado won’t freeze well because they lose their fresh texture and flavor. It’s best to freeze only the shrimp if needed, and prepare fresh salsa and avocado when ready to serve.
Reheating
Reheat the shrimp gently in a skillet or microwave until just warmed through to avoid drying them out. Serve with freshly sliced avocado and salsa for the best experience, ensuring each bowl tastes as bright and fresh as the first time around.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat them dry before seasoning. This helps the shrimp cook evenly and soak up the spices better.
What can I substitute for mayo in the lime-chili sauce?
You can use extra Greek yogurt or sour cream if you want to keep it lighter, or try a bit of avocado blended in for creaminess with a healthy twist.
Is the mango salsa spicy?
The mango salsa itself is generally fresh and sweet, but with jalapeño added, it gets a gentle heat. You can always adjust the jalapeño quantity or omit it entirely based on your spice preference.
Can I make this recipe vegan or vegetarian?
For a plant-based version, swap the shrimp for grilled tofu or chickpeas, and use vegan mayo or a cashew-based cream for the lime-chili sauce. The mango salsa and avocado keep everything bright and delicious.
What type of rice works best for these bowls?
All types work wonderfully! White, brown, or cauliflower rice can be used as the base depending on your dietary needs or taste preference. Each offers a slightly different texture and nutritional profile.
Final Thoughts
You’re going to fall in love with the way the Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe comes together so easily yet tastes like something so much more special. It’s fresh, bright, satisfying, and a real crowd-pleaser any day of the week. Grab your ingredients, dive in, and discover this delightful bowl that turns simple ingredients into pure magic on your plate.
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: Frying
- Cuisine: Fusion
Description
These Shrimp and Avocado Bowls feature tender, spiced shrimp served over a bed of rice topped with creamy avocado slices and a vibrant mango salsa. A zesty lime-chili sauce adds a kick, making this dish fresh, flavorful, and perfect for a quick and satisfying meal.
Ingredients
Shrimp
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon fresh lime juice
Mango Salsa
- 1 large ripe mango, peeled and diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, finely chopped (optional for heat)
- Juice of 1 lime
- Salt to taste
Lime-Chili Sauce
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- Salt to taste
Additional
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 avocado, sliced
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the Shrimp: In a medium bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, cumin, salt, pepper, and lime juice until evenly coated. This ensures the shrimp are well seasoned and flavorful before cooking.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque, indicating they are cooked through. Remove from heat and set aside to keep warm.
- Make the Mango Salsa: In a separate bowl, combine the diced mango, red bell pepper, red onion, chopped cilantro, jalapeño (if using), lime juice, and salt. Mix well to combine all the fresh flavors. Set aside to let the flavors meld.
- Prepare the Lime-Chili Sauce: In a small bowl, whisk together the sour cream or Greek yogurt, mayonnaise, fresh lime juice, chili powder, cayenne pepper (if using), and salt. Adjust seasoning to taste for a creamy and zesty sauce.
- Assemble the Bowls: Divide the cooked rice among four bowls. Top each with cooked shrimp, a generous portion of mango salsa, and sliced avocado. Drizzle with the lime-chili sauce and garnish with fresh cilantro if desired.
- Serve: Serve the shrimp and avocado bowls immediately while the shrimp are warm and the flavors are fresh and vibrant. Enjoy this wholesome and colorful dish!
Notes
- You can use white, brown, or cauliflower rice based on preference or dietary needs.
- Adjust the jalapeño and cayenne pepper quantities to suit your desired spice level.
- For a dairy-free lime-chili sauce, substitute sour cream with a vegan alternative or omit the mayonnaise.
- Leftover shrimp and salsa can be stored separately in airtight containers in the refrigerator for up to 2 days.
- Serve with lime wedges for extra citrus flavor if desired.
