Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce Recipe
If you’re craving a vibrant, nutritious meal that feels like a celebration in every bite, look no further than this Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce Recipe. It’s a perfect harmony of juicy grilled shrimp, creamy avocado, zesty mango salsa, and a spicy lime-chili drizzle that will awaken your taste buds and brighten any table. This is not just a dish; it’s a joyful experience packed with fresh flavors and satisfying textures that come together effortlessly, making it a fast favorite for lunch or a light dinner.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step toward creating this colorful and delicious bowl. Each item plays a vital role in building layers of flavor, from the smoky shrimp to the sweet and tangy mango salsa, finishing with a creamy kick from the zesty lime-chili sauce.
- 1 pound large shrimp, peeled and deveined: The star protein, juicy and quick to grill for a smoky flavor.
- 1 tablespoon olive oil: Helps to keep the shrimp moist and adds a pleasant richness.
- 1 teaspoon garlic powder: Infuses the shrimp and sauce with aromatic depth.
- 1/2 teaspoon onion powder: Adds subtle savory notes throughout the dish.
- 1/4 teaspoon salt and 1/8 teaspoon black pepper: Essential seasonings for balanced taste.
- 1 mango, diced: Brings a burst of tropical sweetness that contrasts perfectly with the shrimp.
- 1/4 red onion, finely chopped: Offers a gentle sharpness and crunch to the salsa.
- 1 jalapeño, seeded and minced (optional): Adds a mild heat that livens up the salsa without overpowering.
- 1/4 cup chopped cilantro: Fresh and herbaceous, giving the bowl a bright lift.
- 1 tablespoon lime juice: Adds citrus vibrancy to the salsa and sauce.
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: Season the mango salsa just right.
- 1/4 cup mayonnaise: The creamy base for the cool and spicy lime-chili sauce.
- 2 tablespoons sriracha: Provides a smoky, garlicky heat to the sauce that complements the shrimp beautifully.
- 1/2 teaspoon garlic powder and 1/4 teaspoon onion powder: Build additional flavor into the sauce.
- 1/8 teaspoon salt and black pepper: Perfectly balance the sauce’s taste.
- 1 cup cooked rice: The hearty foundation that ties all the toppings together.
- 1/2 avocado, sliced: Creamy texture that smooths out the spiciness and adds healthy fats.
How to Make Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce Recipe
Step 1: Prepare the Shrimp
Start by preheating your grill for that perfect char. Toss your shrimp with olive oil, garlic powder, onion powder, salt, and pepper – this simple seasoning mix is the secret for juicy, flavorful shrimp. Once they’re prepped, grill the shrimp for 2 to 3 minutes per side until they turn pink and opaque. The smoky sear will elevate their natural sweetness.
Step 2: Mix the Mango Salsa
While the shrimp grill, combine diced mango, finely chopped red onion, minced jalapeño (if you like a little kick), chopped cilantro, lime juice, salt, and pepper in a bowl. Give it a good stir and let it chill in the fridge. This salsa is a lively contrast of sweet, tangy, and fresh that really makes the bowl pop.
Step 3: Whisk Up the Lime-Chili Sauce
In a separate bowl, whisk together mayonnaise, sriracha, lime juice, garlic powder, onion powder, salt, and pepper until smooth and creamy. This sauce adds the perfect spicy creaminess that ties together the shrimp and salsa like best friends at a summer picnic.
Step 4: Assemble the Bowls
Place a generous scoop of cooked rice in each bowl to serve as your base. Layer on the grilled shrimp and slices of creamy avocado. Spoon over the mango salsa, then drizzle the lime-chili sauce on top. Serve immediately for the freshest flavors and enjoy a bowl that’s as beautiful as it is delicious.
How to Serve Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce Recipe
Garnishes
Feel free to add fresh lime wedges on the side for extra zing or sprinkle a handful of toasted sesame seeds or chopped green onions over the bowls for added texture and color. A few sprigs of extra cilantro can brighten the presentation and heighten the fresh notes.
Side Dishes
This meal shines on its own but pairs wonderfully with a simple green salad or crunchy vegetable slaw. For something heartier, try serving it alongside grilled corn on the cob or black bean salad, which will complement the tropical, spicy flavors.
Creative Ways to Present
For a fun twist, serve the ingredients deconstructed on a platter and let everyone build their own Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce Recipe. Alternatively, spoon the salsa and sauce into small condiment bowls to control how much zing and sweetness each guest enjoys.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, separate the shrimp, rice, salsa, and sauce into airtight containers and store in the fridge for up to 2 days. Keep the avocado slices separate to avoid browning, or slice fresh when ready to serve again.
Freezing
While the shrimp and rice freeze well individually, the avocado and salsa are best fresh. Freeze the cooked shrimp and rice separately if you want to keep parts of the dish longer, but prepare fresh mango salsa and sauce for optimal flavor and texture.
Reheating
Reheat the shrimp and rice gently in a pan or microwave until warmed through. Avoid overheating so the shrimp stay tender. Add fresh slices of avocado and freshly mixed salsa and sauce after reheating for the best taste experience.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before seasoning and grilling. This helps ensure they cook evenly and develop a nice char.
Is the jalapeño necessary in the mango salsa?
Not at all! The jalapeño is optional and adds a mild heat, but you can skip it entirely or substitute with a milder pepper if you prefer less spice.
Can I make the lime-chili sauce dairy-free?
Yes, you can swap mayonnaise for a dairy-free version or use a blend of avocado and lime juice to create a creamy sauce alternative without dairy.
What kind of rice works best in these bowls?
Jasmine or basmati rice is ideal thanks to their fluffy, fragrant qualities. You can also use brown rice for a nuttier flavor and more fiber.
How spicy is the lime-chili sauce?
The sauce has a gentle heat from the sriracha, balanced by creamy mayonnaise and bright lime, making it flavorful but not overwhelming. Adjust the sriracha quantity to suit your spice tolerance.
Final Thoughts
This Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce Recipe is a true gem you’ll come back to again and again. It’s fresh, full of character, and incredibly satisfying while still being simple to prepare. Whether you’re cooking for a special occasion or a quick weekday dinner, this bowl will brighten your table and your mood. Give it a try and watch how it becomes a cherished favorite in your recipe collection!
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Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
This vibrant and healthy Shrimp and Avocado Bowl with Mango Salsa & Lime-Chili Sauce offers a fresh, flavorful combination perfect for a quick and nutritious meal. Juicy grilled shrimp are paired with creamy avocado, sweet and tangy mango salsa, and a spicy lime-chili sauce, all served over fluffy cooked rice for a satisfying bowl that’s both colorful and delicious.
Ingredients
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Mango Salsa
- 1 mango, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Lime-Chili Sauce
- 1/4 cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Assembly
- 1 cup cooked rice
- 1/2 avocado, sliced
Instructions
- Prepare the Shrimp: Preheat your grill to medium-high heat. In a mixing bowl, toss the peeled and deveined shrimp with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated.
- Grill the Shrimp: Place the shrimp on the grill and cook for 2 to 3 minutes per side, until they turn pink and opaque. Remove the shrimp from the grill and set aside to keep warm.
- Make the Mango Salsa: In a bowl, combine the diced mango, finely chopped red onion, minced jalapeño (if using), chopped cilantro, lime juice, salt, and black pepper. Stir gently to combine and chill in the refrigerator to let the flavors meld.
- Prepare the Lime-Chili Sauce: Whisk together mayonnaise, sriracha, lime juice, garlic powder, onion powder, salt, and black pepper in a separate bowl until the sauce is smooth and well blended.
- Assemble the Bowls: To serve, place cooked rice at the base of each bowl. Top with grilled shrimp and slices of avocado. Spoon a generous amount of the mango salsa over the top, then drizzle with the lime-chili sauce. Serve immediately to enjoy the fresh, vibrant flavors.
Notes
- You can adjust the spice level by adding more or less jalapeño or sriracha according to your preference.
- If you don’t have access to a grill, shrimp can be cooked on a stovetop grill pan or regular skillet over medium-high heat.
- For a lower calorie version, substitute mayonnaise with Greek yogurt in the lime-chili sauce.
- Use brown rice or quinoa as a healthier rice alternative.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
