Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe
Zingy, fresh, and bursting with color, the Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe is everything you crave in a quick, healthy weeknight dinner. Picture plump, chili-dusted shrimp sizzling until just-cooked, then nestled over fluffy rice and brightened up with a juicy, creamy mango-avocado salsa that’ll make your taste buds dance. It’s a dish that looks beautiful in the bowl, offers a satisfying balance of savory, tangy, and sweet, and comes together in under half an hour—no fuss, all flavor. Whether you’re feeding hungry friends or treating yourself to something special, you’ll be coming back to this recipe again and again.
Ingredients You’ll Need
You’ll be amazed by how just a handful of everyday ingredients can turn into something extraordinary with this Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe. Each component does its part—some add creamy richness, others deliver a punch of tang or heat, and together, they create a bowl full of vibrant flavors and gorgeous colors.
- Shrimp: Use large, peeled, and deveined shrimp for a juicy, tender texture with every bite.
- Olive Oil: This coats the shrimp and helps all those spices stick while locking in moisture during cooking.
- Lime Juice: Fresh lime juice brings brightness and brings the “zing” to your shrimp and salsa alike.
- Chili Powder: Adds a gentle but undeniable warmth and flavor to the shrimp—don’t skip it!
- Smoked Paprika: Lends a subtle smokiness that enhances the savory notes of the shrimp.
- Garlic Powder: Gives another layer of savory flavor that works so well with the lime and chili.
- Salt and Pepper: Essential for bringing every flavor into focus—add to taste!
- Mango: Look for a ripe mango, as its sweetness balances all the savory and tangy elements.
- Avocado: Adds creaminess and healthy fats—choose one that’s just soft to the touch.
- Red Onion: Offers a hint of bite and crunch that’s perfect in the salsa.
- Jalapeño: For heat and a touch of freshness—remove the seeds for a milder kick.
- Cilantro: This herb ties both shrimp and salsa together with its fresh, citrusy flavor.
- Cooked Rice: Any type Main Course.
- Red Cabbage/Lettuce: Adds crunch and a splash of color for delicious contrast.
- Lime Wedges & Extra Cilantro (optional): Perfect for squeezing and sprinkling at the end for added flavor and a beautiful finish.
How to Make Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe
Step 1: Marinate the Shrimp
In a large bowl, combine your shrimp, olive oil, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Toss everything together until the shrimp are evenly coated and let them marinate for 10-15 minutes. This soak infuses them with so much flavor, and a quick marinate keeps them juicy.
Step 2: Make the Mango-Avocado Salsa
While your shrimp are marinating, gently mix mango, avocado, red onion, jalapeño, lime juice, cilantro, and a sprinkle of salt in a separate bowl. Stir just until combined—go easy so your avocado stays in nice, chunky pieces. Set it aside so the flavors can meld while you cook the shrimp.
Step 3: Cook the Shrimp
Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer (work in batches if needed to avoid crowding) and cook for 2-3 minutes on each side, until the shrimp turn pink and opaque. Take care not to overcook—shrimp only need a few minutes!
Step 4: Assemble the Bowls
Start by dividing your cooked rice among four bowls. Add a layer of shredded red cabbage or lettuce for crunch. Top with a generous handful of chili lime shrimp, then spoon that gorgeous mango-avocado salsa over the top. Finish with a squeeze of fresh lime and a sprinkle of cilantro if you like extra brightness.
Step 5: Flavor Extras (Optional)
This is your chance to make the Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe truly your own. Drizzle with sriracha mayo, dollop Greek yogurt for creaminess, or add your favorite hot sauce for extra kick. Every topping takes the flavor up another notch!
How to Serve Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe
Garnishes
A final hit of fresh lime juice and a shower of chopped cilantro bring everything together. You can also sprinkle a few extra jalapeño slices on top for an extra pop of heat, or lightly toasted sesame seeds for a subtle crunch. Want even more color? Add a few radish slices or some chopped green onion; it makes the bowl look like a work of art.
Side Dishes
While these bowls are hearty enough to stand on their own, you might want to add a light side for a gathering. Think simple tortilla chips with guacamole, a crunchy cucumber salad, or a chilled corn and black bean salad. For a fancier touch, serve with grilled street corn (elote) or a pitcher of agave-sweetened limeade.
Creative Ways to Present
If you’re serving a crowd or just want something a little special, try laying out all the components for a DIY bowl bar—guests can assemble their own Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe just the way they like. Or, present everything in a big platter, arranging the rice in the center, then the shrimp, salsa, and veggies around it, for festive family-style serving. Little mason jars make adorable single servings for picnics, too!
Make Ahead and Storage
Storing Leftovers
For best results, store components of the Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe separately in airtight containers in the refrigerator. The salsa and shrimp can go in the fridge for up to 2 days, though the avocado will be at its brightest on day one. Rice and veggies can last a little longer, but aim to enjoy everything fresh for maximum flavor and texture.
Freezing
Shrimp can be cooked, cooled, and frozen for up to one month—just be sure to thaw them in the refrigerator before reheating. The mango-avocado salsa, however, doesn’t freeze well due to the avocado’s tendency to brown and change texture. For bowl meal-prep, freeze the cooked rice and shrimp, then make your salsa fresh when you’re ready to eat.
Reheating
When you’re ready to enjoy leftovers, reheat the rice and shrimp gently in the microwave or on the stovetop with a splash of water to keep things moist. Make a fresh batch of salsa for the best flavor and texture, and assemble your bowls as usual—trust me, they’ll taste just as delicious the second time around!
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before marinating. This helps them absorb all the bold chili lime flavors and sear nicely in the skillet.
Is it possible to make this recipe low-carb?
Definitely! Swap the rice for cauliflower rice or a bed of mixed greens to make a low-carb version of the Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe. All the best flavors, just a little lighter.
What’s the best way to choose a ripe mango and avocado?
Go for a mango that yields slightly when pressed, with a fruity scent at the stem. For avocados, look for those that are just soft to the touch. Too firm means not ripe yet, while too soft is overripe.
Can I make the salsa ahead of time?
You can make the salsa a couple of hours before serving—just press plastic wrap directly onto the surface to minimize browning. If making much in advance, add the avocado right before serving for the freshest look and flavor.
How spicy is this dish, and can I adjust the heat?
The level of spice is totally customizable. Removing the seeds from the jalapeño gives you a mild kick, but you can leave some in for more heat, or even toss in extra chili flakes or hot sauce if you love it spicy.
Final Thoughts
I absolutely love how quick, vibrant, and satisfying this Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe is, and I think you’ll fall in love at first bite too. Whether you’re meal-prepping or gathering friends around the table, these bowls are guaranteed to bring sunshine to your dinner routine. Go ahead—give it a whirl, and savor every zesty, colorful spoonful!
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Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Chili Lime Shrimp Bowls with Mango-Avocado Salsa are a delightful and refreshing meal option that combines zesty shrimp with a flavorful salsa. Perfect for a quick and healthy dinner.
Ingredients
For the shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Juice of 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
For the mango-avocado salsa:
- 1 ripe mango, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, seeded and finely chopped
- Juice of 1/2 lime
- 2 tablespoons chopped fresh cilantro
- Salt to taste
For the bowls:
- 2 cups cooked rice (white, brown, or cauliflower)
- 1 cup shredded red cabbage or lettuce
- Lime wedges and extra cilantro for garnish (optional)
Instructions
- Marinate the shrimp: In a bowl, toss shrimp with olive oil, lime juice, chili powder, paprika, garlic powder, salt, and pepper. Let marinate for 10–15 minutes while preparing the salsa.
- Prepare the mango-avocado salsa: Combine mango, avocado, red onion, jalapeño, lime juice, cilantro, and salt in a bowl. Gently stir and set aside.
- Cook the shrimp: Heat a skillet over medium-high heat. Add marinated shrimp in a single layer and cook for 2–3 minutes per side, or until pink and cooked through.
- Assemble the bowls: Divide cooked rice between 4 bowls. Top with shredded cabbage, cooked shrimp, and a generous scoop of mango-avocado salsa. Garnish with lime wedges and extra cilantro if desired.
Notes
- Add a drizzle of sriracha mayo or a dollop of Greek yogurt for extra creaminess.
- This recipe also works well with grilled shrimp or shrimp cooked in an air fryer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 180mg
