If you’re craving a vibrant, fresh, and utterly delicious dish that’s ready in just under half an hour, look no further than the Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe. This meal bursts with bold flavors and delightful textures—from juicy shrimp seasoned with smoky spices to creamy avocado and a zesty mango salsa that sings of sunshine. It’s a perfect fusion of sweet, savory, tangy, and spicy elements that come together to make each bite feel like a celebration. Whether you’re cooking for yourself or impressing friends at a casual dinner, these bowls are guaranteed to be a crowd-pleaser and a new favorite on your recipe list.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays a key role in making the dish pop with flavor, vibrancy, and satisfying texture. From the fresh shrimp to the juicy mango and creamy avocado, every component brings something special to these bowls.
- Large shrimp (1 pound): Peeled and deveined to make cooking quick and eating effortless.
- Olive oil (1 tablespoon): Helps the shrimp sauté up beautifully without sticking or drying out.
- Chili powder (1 teaspoon): Adds a gentle kick and warmth to the shrimp seasoning.
- Smoked paprika (½ teaspoon): Brings a subtle smoky depth that enhances the overall flavor.
- Garlic powder (½ teaspoon): Offers a savory note that blends perfectly with the spices.
- Salt and black pepper: Essential basic seasonings that balance all the flavors.
- Cooked white or brown rice (1 cup): Serves as a fluffy, neutral base that lets the toppings shine.
- Large avocado (1, sliced): Creamy texture and mild flavor provide a cooling contrast to spiced shrimp and salsa.
- Fresh cilantro (1 tablespoon, chopped): Bright herbaceous touch for garnish and freshness.
- Mango (1 ripe, diced): Sweet and juicy, the star of the salsa adding vibrant color and flavor.
- Red onion (¼ cup, finely diced): Adds a crisp, slightly pungent bite to the salsa.
- Red bell pepper (½, diced): Brings sweetness and crunch to the mango salsa.
- Fresh lime juice (2 tablespoons total): Adds brightness and tang to both the salsa and sauce.
- Mayonnaise (2 tablespoons): Creamy base for the lime-chili sauce, balancing heat and acidity.
- Sour cream (1 tablespoon): Adds creaminess and a hint of tang to the sauce.
- Hot sauce (¼ teaspoon, optional): For those who want an extra kick in the lime-chili sauce.
How to Make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Step 1: Season and Cook the Shrimp
Start by blending your chili powder, smoked paprika, garlic powder, salt, and pepper in a small bowl. Toss the peeled shrimp in olive oil and this spice mix so every piece is evenly coated with those beautiful flavors. Heat your skillet to medium-high and cook the shrimp for about 2 to 3 minutes per side, or just until they turn pink and opaque. You want them perfectly cooked—juicy and tender, not rubbery. Once done, set them aside and savor that mouthwatering aroma filling your kitchen.
Step 2: Whip Up the Mango Salsa
Next, let’s bring some sunshine into the dish with the mango salsa. Combine your diced ripe mango, finely diced red onion, and red bell pepper with fresh lime juice, chopped cilantro, and a pinch of salt. Mix everything gently so the flavors meld but the fruit and veggies retain their delightful texture and brightness. This salsa is fresh, juicy, and a beautiful contrast to the savory shrimp.
Step 3: Prepare the Lime-Chili Sauce
While the shrimp rests and the salsa chills, make your sauce. Whisk together the mayonnaise, sour cream, lime juice, chili powder, and if you dare, a splash of hot sauce for some heat. Don’t forget a pinch of salt to balance it all out. This sauce is creamy with just the right zing—perfect for drizzling over the bowls and tying all the flavors together in each bite.
Step 4: Assemble the Bowls
Now the fun part: assembly! Spoon cooked rice into your serving bowls as a comforting base. Top each bowl with the spiced shrimp, creamy avocado slices, and a generous helping of that vibrant mango salsa. Drizzle the lime-chili sauce over everything and finish by sprinkling fresh cilantro on top. The colors here are stunning and the layers of flavor irresistible—trust me, your eyes and taste buds will thank you.
How to Serve Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Garnishes
Enhance your bowls with a few extra fresh cilantro leaves or even a few thin slices of radish for added crunch and color contrast. A wedge of lime on the side is always welcome to add an extra fresh squeeze of citrus right before eating. These simple touches make your presentation shine and pack a flavor punch to each bite.
Side Dishes
Though these bowls can stand perfectly on their own, pairing them with a crisp green salad or some lightly grilled corn on the cob can round out the meal beautifully. For a heartier spread, consider serving with warm tortillas to scoop up every last bite or a light black bean salad to complement the Mexican-inspired flavors.
Creative Ways to Present
For a festive gathering, serve the ingredients deconstructed and let everyone build their own shrimp and avocado bowls with mango salsa & lime-chili sauce recipe to their liking. Alternatively, layer the ingredients in clear mason jars for an adorable on-the-go meal or picnic option. Adding edible flowers or vibrant microgreens on top can elevate the look even further and impress your guests visually as well as gastronomically.
Make Ahead and Storage
Storing Leftovers
You can keep your shrimp and avocado bowls fresh by storing components separately. Keep the mango salsa in an airtight container in the refrigerator for up to 24 hours to preserve its brightness. Shrimp should be refrigerated and eaten within a day to maintain optimal texture and safety. Store avocado slices separately with a touch of lime juice to prevent browning, if possible.
Freezing
While cooked shrimp freeze well, the avocado and salsa do not freeze gracefully. If you want to prep in advance, freeze only the spiced cooked shrimp in an airtight container for up to two months. When ready to enjoy, thaw overnight in the refrigerator and assemble the bowls fresh with newly sliced avocado and freshly made salsa and sauce.
Reheating
Reheat the shrimp gently in a skillet over medium heat or briefly in the microwave just until warmed through—overcooking can make them tough. Avoid reheating rice in the microwave without covering to keep it from drying out; adding a sprinkle of water will help maintain moisture. Always add avocado and mango salsa fresh after reheating for the best taste and texture.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw them completely and pat dry before seasoning and cooking to ensure the best texture and flavor.
Is there a way to make this dish vegan?
You can substitute shrimp with grilled tofu or seasoned chickpeas, and replace the lime-chili sauce mayonnaise and sour cream with vegan alternatives like cashew cream or plant-based yogurt.
What’s the best way to pick a ripe mango?
Look for a mango that yields slightly under gentle pressure and has a sweet aroma near the stem; these signs indicate it’s perfectly ripe and juicy.
Can I make the lime-chili sauce spicier?
Definitely! Add more hot sauce or a pinch of cayenne pepper to give the sauce a fiery kick, adjusting to your heat preference.
Is this dish gluten-free?
Yes! All the ingredients are naturally gluten-free, making this recipe an excellent choice for those with gluten sensitivities or celiac disease.
Final Thoughts
I can’t recommend the Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe enough for anyone looking to brighten up mealtime with fresh, exciting flavors. It’s quick to prepare, deliciously satisfying, and visually stunning—ideal for weeknight dinners or casual get-togethers. Give it a try and watch how it quickly becomes one of your go-to recipes that everyone asks for again and again.
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: Mexican-Inspired
- Diet: Gluten Free
Description
A vibrant and healthy Shrimp and Avocado Bowl featuring perfectly seasoned sautéed shrimp, creamy avocado slices, fresh mango salsa, and a zesty lime-chili sauce. This Mexican-inspired dish is quick to prepare, gluten-free, and packed with bold flavors, making it ideal for a nutritious main course.
Ingredients
Shrimp and Bowl
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup cooked white or brown rice
- 1 large avocado (sliced)
- 1 tablespoon chopped fresh cilantro (for garnish)
Mango Salsa
- 1 ripe mango (diced)
- ¼ cup red onion (finely diced)
- ½ red bell pepper (diced)
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
- Pinch of salt
Lime-Chili Sauce
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ¼ teaspoon hot sauce (optional)
- Pinch of salt
Instructions
- Prepare the Shrimp: In a small bowl, combine chili powder, smoked paprika, garlic powder, salt, and pepper. Toss the shrimp with olive oil and the spice mixture until evenly coated. Heat a large skillet over medium-high heat and cook shrimp for 2–3 minutes per side, or until pink and opaque. Remove from heat and set aside.
- Make the Mango Salsa: In a small bowl, combine diced mango, red onion, red bell pepper, lime juice, cilantro, and a pinch of salt. Mix well and set aside to let flavors meld.
- Prepare Lime-Chili Sauce: Whisk together mayonnaise, sour cream, lime juice, chili powder, hot sauce (if using), and a pinch of salt in a bowl until smooth and creamy.
- Assemble the Bowls: Divide cooked rice evenly among 4 bowls. Top each with shrimp, avocado slices, and a generous scoop of mango salsa. Drizzle with lime-chili sauce and garnish with chopped cilantro. Serve immediately for best flavor.
Notes
- For a low-carb alternative, substitute cooked rice with cauliflower rice.
- Mango salsa can be prepared up to one day in advance and stored in the refrigerator.
- Grilled shrimp may be used instead of sautéed shrimp for a smoky flavor variation.
