Shrimp Avocado Bowls with Mango Salsa & Lime Chili Sauce Recipe
If you’re looking for a vibrant, refreshing dish that bursts with tropical flavors and packs a punch of healthy goodness, then the Shrimp Avocado Bowls with Mango Salsa & Lime Chili Sauce Recipe will quickly become your new go-to. Combining succulent, spiced shrimp with creamy avocado, sweet and tangy mango salsa, and a zesty lime chili sauce, this bowl is a perfect harmony of textures and tastes that feels indulgent but is surprisingly easy to whip up. It’s a colorful feast for your eyes and your palate that makes every bite an absolute delight.
Ingredients You’ll Need
Every ingredient in this recipe works like a little powerhouse, contributing the perfect balance of flavors, textures, and colors that make the Shrimp Avocado Bowls with Mango Salsa & Lime Chili Sauce Recipe so memorable. From juicy shrimp to zesty lime, each element shines through.
- Shrimp (1 lb, peeled and deveined): The star protein, tender and quick-cooking, delivering a satisfying bite.
- Olive oil (1 tablespoon): Adds richness and helps cook the shrimp to perfection without sticking.
- Chili powder (1 teaspoon): Brings a subtle spicy warmth that infuses the shrimp with bold flavor.
- Cumin (½ teaspoon): Adds an earthy, aromatic touch that deepens the spice profile.
- Garlic powder (¼ teaspoon): Enhances the shrimp with savory depth without overpowering.
- Salt and pepper: Essential seasonings to bring all the flavors into balance.
- Mango (1 ripe, diced): Sweet and juicy, providing a tropical freshness in the salsa.
- Red bell pepper (½, diced): Adds vibrant color and crisp sweetness.
- Red onion (¼, finely chopped): Delivers a sharp, zesty crunch for contrast.
- Fresh cilantro (1 tablespoon, chopped): Sprinkles of freshness that brighten the salsa and garnish.
- Lime juice (from ½ lime, plus extra for sauce): Offers a lively citrus tang essential in both salsa and sauce.
- Pinch of salt (for salsa): Balances the sweetness and highlights other flavors.
- Greek yogurt or mayonnaise (2 tablespoons): Base for the creamy lime chili sauce, bringing richness and a silky texture.
- Honey (1 teaspoon): Adds a gentle sweetness that rounds out the spicy sauce.
- Chili sauce or sriracha (½ teaspoon): Kicks up the heat in the sauce for a little zing.
- Cooked rice or quinoa (2 cups): The hearty base that soaks up all the vibrant toppings.
- Avocado (1, sliced): Creamy and smooth, perfect to mellow the spice and bring a buttery texture.
- Shredded red cabbage or lettuce (½ cup): Adds crunch and earthy freshness.
- Lime wedges and extra cilantro: For finishing touches and added burst of brightness.
How to Make Shrimp Avocado Bowls with Mango Salsa & Lime Chili Sauce Recipe
Step 1: Season and Cook the Shrimp
Start by tossing your peeled and deveined shrimp in olive oil, chili powder, cumin, garlic powder, salt, and pepper until every piece is well-coated. This simple seasoning mix brings such depth and warmth to the shrimp that you’ll be amazed. Next, heat a skillet over medium-high heat. Cook the shrimp for 2 to 3 minutes on each side until they turn pink and opaque—this quick cooking locks in their juiciness and keeps them tender. Set them aside to rest briefly while you prepare the other components.
Step 2: Prepare the Mango Salsa
In a bowl, combine diced ripe mango, red bell pepper, finely chopped red onion, and fresh cilantro. Squeeze in the juice of half a lime and add just a pinch of salt to enhance all the flavors. This salsa is bright and flavorful, offering a juicy sweetness paired with a crunchy texture. It’s a beautiful contrast to the shrimp’s warmth and the creamy avocado.
Step 3: Whisk Together the Lime Chili Sauce
Mix Greek yogurt or mayonnaise with fresh lime juice, honey, and your choice of chili sauce or sriracha. Whisk it until smooth; this sauce is the perfect complement to the bowl—creamy with a nice tang and a subtle spicy kick that ties all the ingredients together harmoniously. You’ll find yourself drizzling it generously over every bite.
Step 4: Assemble Your Bowls
Now for the fun part: build your bowl! Start by dividing the cooked rice or quinoa between your serving bowls. Arrange slices of avocado and a handful of shredded red cabbage or lettuce on top. Add your beautifully cooked shrimp, then spoon over a generous portion of mango salsa. Drizzle the lime chili sauce over everything, and finish with lime wedges and a sprinkle of cilantro. This vibrant bowl is ready to brighten your table and your taste buds.
How to Serve Shrimp Avocado Bowls with Mango Salsa & Lime Chili Sauce Recipe
Garnishes
Simple garnishes such as fresh cilantro leaves and lime wedges elevate the presentation and flavor of the dish, adding vibrant color and an extra citrus boost just before eating. A sprinkle of thinly sliced green onions or toasted pumpkin seeds can also add pleasing textures and aromas.
Side Dishes
This dish shines beautifully on its own as a balanced meal, but if you want to round it out, light and fresh sides like a crisp cucumber salad, grilled vegetables, or even a chilled corn salad work perfectly. A chilled glass of white wine or a zesty sparkling water with lime complements the tropical flavors nicely too.
Creative Ways to Present
For a fun twist, serve the shrimp avocado bowls in hollowed-out avocado halves for an Instagram-worthy presentation. Alternatively, lay out all the components buffet-style so guests can build their own bowls. This interactive approach makes it great for casual dinners or entertaining with family and friends.
Make Ahead and Storage
Storing Leftovers
Leftover components of the Shrimp Avocado Bowls with Mango Salsa & Lime Chili Sauce Recipe can be stored separately in airtight containers in the refrigerator for up to 24 hours. Keep the avocado slices separate to avoid browning and assemble the bowl just before eating to maintain freshness and texture.
Freezing
While the shrimp and cooked grains can be frozen, it’s best to avoid freezing the avocado, salsa, and lime chili sauce as their texture and flavor can be compromised. Freeze shrimp and rice or quinoa separately in airtight containers and thaw overnight in the fridge when ready to enjoy.
Reheating
Reheat shrimp and grains gently in a skillet or microwave until warmed through. Add fresh avocado, salsa, and drizzle with lime chili sauce after reheating for the best experience—this keeps the creaminess and brightness intact.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp works well; just make sure to thaw them completely and pat dry before seasoning and cooking to get the best texture and flavor.
Is there a substitute for Greek yogurt in the lime chili sauce?
Yes, you can use mayonnaise or a vegan mayo alternative if you prefer a dairy-free or richer sauce. Both options work beautifully and maintain that creamy consistency.
How can I make this recipe low-carb?
Swap out the rice or quinoa for cauliflower rice to significantly reduce carbohydrates without losing the satisfying base of the bowls.
Can I prepare the salsa and sauce ahead of time?
Definitely! The mango salsa and lime chili sauce can be prepared up to a day in advance and stored in the refrigerator, which makes assembling the bowls on the day much quicker and easier.
What level of spiciness should I expect?
The spice level is mild to moderate depending on how much chili powder and chili sauce you use. You can easily adjust by reducing or upping the chili elements to suit your taste.
Final Thoughts
I can’t recommend the Shrimp Avocado Bowls with Mango Salsa & Lime Chili Sauce Recipe enough—it’s genuinely one of those dishes that pleases every sense. Whether you’re cooking a weeknight dinner or entertaining guests who love vibrant, fresh flavors, this bowl delivers satisfying textures and a melody of tastes that will keep you coming back for more. Give it a try and watch how quickly it becomes a cherished favorite in your kitchen.
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Shrimp Avocado Bowls with Mango Salsa & Lime Chili Sauce Recipe
- Total Time: 26 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Shrimp Avocado Bowls with Mango Salsa & Lime Chili Sauce offer a vibrant and healthy fusion meal that’s quick to prepare. Juicy, spiced shrimp are cooked to perfection and paired with creamy avocado, fresh mango salsa, and a zesty lime chili sauce over a bed of rice or quinoa, creating a refreshing and satisfying bowl full of flavor and texture.
Ingredients
For the shrimp:
- 1 lb shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Salt and pepper to taste
For the mango salsa:
- 1 ripe mango (diced)
- ½ red bell pepper (diced)
- ¼ red onion (finely chopped)
- 1 tablespoon fresh cilantro (chopped)
- Juice of ½ lime
- Pinch of salt
For the lime chili sauce:
- 2 tablespoons Greek yogurt or mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon honey
- ½ teaspoon chili sauce or sriracha
For the bowls:
- 2 cups cooked rice or quinoa
- 1 avocado (sliced)
- ½ cup shredded red cabbage or lettuce
- Lime wedges and extra cilantro (for garnish)
Instructions
- Prepare and cook shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper until fully coated. Heat a skillet over medium-high heat and cook the shrimp for 2–3 minutes on each side, or until they turn pink and opaque. Remove from heat and set aside.
- Make mango salsa: Combine the diced mango, red bell pepper, finely chopped red onion, chopped cilantro, lime juice, and a pinch of salt in a mixing bowl. Stir gently to mix all ingredients well. Set aside to let flavors meld.
- Prepare lime chili sauce: In a small bowl, whisk together Greek yogurt or mayonnaise, lime juice, honey, and chili sauce or sriracha until smooth and creamy. Adjust seasoning if needed.
- Assemble the bowls: Evenly divide the cooked rice or quinoa among four bowls. Layer the cooked shrimp on top, followed by sliced avocado and shredded red cabbage or lettuce. Spoon mango salsa over each bowl, then drizzle with the lime chili sauce. Garnish with lime wedges and additional cilantro as desired. Serve immediately for the freshest flavor.
Notes
- To make this recipe low-carb, substitute cauliflower rice for the traditional rice or quinoa.
- The mango salsa and lime chili sauce can be prepared ahead of time and stored in the refrigerator for up to 1 day, making meal prep easier.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
