There is nothing quite as fresh and vibrant as a bowl packed with juicy shrimp, creamy avocado, and a tropical mango salsa all brought together by a zingy lime-chili sauce. The Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe is that perfect dish that feels both wholesome and indulgent, bursting with lively flavors that make each bite dance on your tongue. It’s a colorful, healthy meal perfect for lunch or dinner and guaranteed to brighten up your table and mood.
Ingredients You’ll Need
Ingredients You’ll Need
Getting the ingredients right is key to nailing this dish. Luckily, the list is simple but every item plays an important role in creating that perfect balance of flavor, texture, and color that makes this recipe so unforgettable.
- Large shrimp (1 lb, peeled and deveined): The star protein, tender and quick-cooking for juicy bites.
- Olive oil (1 tablespoon): Adds richness and helps the shrimp develop that lovely sear.
- Garlic powder (1 teaspoon): Boosts savory depth with minimal effort.
- Smoked paprika (1 teaspoon): Brings smoky warmth and a gorgeous color.
- Cumin (1/2 teaspoon): Adds subtle earthiness to the spice blend.
- Salt and pepper (to taste): Enhances natural flavors across the board.
- Fresh lime juice (1 tablespoon + juice of 1 lime): Provides that essential citrus brightness to balance the bold ingredients.
- Large ripe mango (1, peeled and diced): Sweet and juicy, it’s the tropical punch in the salsa.
- Red bell pepper (1/2, diced): Adds crisp texture and vibrant color.
- Red onion (1/4, finely diced): Sharp and aromatic for a slight bite.
- Fresh cilantro (1/4 cup, chopped + extra for garnish): Bright herbaceous notes that lift the entire bowl.
- Jalapeño (1 small, finely chopped, optional): Perfect for those who want a little heat without overpowering.
- Sour cream or Greek yogurt (1/4 cup): Gives a creamy base to the lime-chili sauce.
- Mayonnaise (1 tablespoon): Adds silkiness and richness to the sauce.
- Chili powder (1 teaspoon): Warms up the sauce with a touch of smoky spice.
- Cayenne pepper (1/4 teaspoon, optional): For those who crave extra heat.
- Cooked rice (2 cups): Use your favorite type to serve as the hearty, comforting base.
- Avocado (1, sliced): Creamy texture and subtle flavor that balances the zingy and spicy elements.
How to Make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Step 1: Flavor the Shrimp
Begin by tossing your peeled and deveined shrimp in a bowl with olive oil, garlic powder, smoked paprika, cumin, salt, pepper, and fresh lime juice. This marinade is where the shrimp picks up its vibrant flavors, and the lime juice adds a fresh tang that will brighten each bite. Give it a good mix so every shrimp gets coated evenly.
Step 2: Cook the Shrimp
Heat a skillet over medium-high heat until it’s hot, then add the shrimp. Cook them for about 2 to 3 minutes on each side until they turn pink and opaque. This quick cooking ensures the shrimp stays tender and juicy while developing a lovely slight char that enhances their flavor. Once cooked, transfer them to a plate and set aside to cool slightly.
Step 3: Prepare the Mango Salsa
While the shrimp cooks, mix together the diced mango, red bell pepper, red onion, chopped cilantro, finely chopped jalapeño if you’re using it, lime juice, and salt. This fresh salsa is the tropical, crunchy contrast that brings brightness and juiciness, perfectly complementing the shrimp’s smoky spices. The colors alone make your bowls look irresistible.
Step 4: Make the Lime-Chili Sauce
In a small bowl, combine sour cream or Greek yogurt, mayonnaise, fresh lime juice, chili powder, and cayenne pepper if using. Season with salt to taste. This creamy, tangy sauce will tie all the components together with a hint of heat, adding that luxurious finishing touch to your bowl.
Step 5: Assemble Your Bowls
Begin by spooning cooked rice into each bowl as the base. Add sliced avocado for creaminess, top with the cooked shrimp, and a generous helping of mango salsa. Drizzle with the lime-chili sauce, and garnish with a little extra fresh cilantro for that pop of green. And just like that, your colorful, fresh, and flavorful Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe are ready to devour!
How to Serve Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Garnishes
Fresh cilantro is the classic garnish that adds freshness and vibrancy. You can also add lime wedges on the side to squeeze a little extra juice over the bowls for an added zing. If you love a bit more heat, sprinkle some crushed red pepper flakes over the top.
Side Dishes
This dish stands beautifully on its own, but you can serve it alongside a crisp green salad with a tangy vinaigrette, or some grilled corn on the cob for an extra smokiness. Light, refreshing sides work best to keep the meal balanced.
Creative Ways to Present
Try layering your ingredients in a transparent glass jar for a pretty, portable lunch option. Or serve everything family-style with components separated on a platter, letting everyone build their own bowls – it’s fun and interactive!
Make Ahead and Storage
Storing Leftovers
Store any leftover shrimp, salsa, and sauce in separate airtight containers in the refrigerator. This prevents the shrimp from becoming soggy and keeps the salsa fresh. The bowls will keep well for up to 2 days.
Freezing
While the shrimp can be frozen post-cooking, it tends to lose some of its delicate texture when thawed. The mango salsa and avocado don’t freeze well due to their watery and creamy nature, so it’s best to enjoy this recipe fresh.
Reheating
Gently reheat the shrimp in a skillet over medium heat just until warm – avoid the microwave to prevent toughness. Serve immediately with fresh salsa and sauce for the best experience.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw them completely and pat dry before marinating to avoid excess moisture and to help the spices stick better.
What can I substitute for sour cream in the lime-chili sauce?
Greek yogurt is a fantastic, healthier substitute that brings the same creaminess with a bit more protein and tang.
How spicy is this dish?
The heat level is moderate and adjustable – you can leave out the jalapeño and cayenne pepper for a milder bowl or add more if you like it spicy.
Can I serve this bowl cold?
Yes, the shrimp and salsa work well chilled if you prefer a refreshing cold bowl, especially on warm days.
What type of rice works best?
White, brown, or even cauliflower rice all work wonderfully here – choose based on your preference or dietary needs.
Final Thoughts
Once you try the Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe, it’s hard not to fall in love with this bright, delicious combination. It’s a fresh meal that’s quick to prepare but feels special enough to bring friends and family together. Give it a go and watch how it becomes a go-to favorite in your kitchen rotation!
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: Mexican
- Diet: Gluten Free
Description
These Shrimp and Avocado Bowls feature perfectly seasoned and sautéed shrimp paired with creamy avocado slices and vibrant mango salsa, all served over your choice of rice. A zesty lime-chili sauce adds a spicy and tangy kick, making this a fresh, flavorful, and balanced meal that comes together quickly for a satisfying lunch or dinner.
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
To Serve
- 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 to ensure the flavors are well distributed.
- 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 pink and opaque, indicating they’re perfectly cooked. Remove from heat and set aside.
- 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 and adjust seasoning to taste.
- Prepare the Lime-Chili Sauce: In a small bowl, whisk together sour cream or Greek yogurt, mayonnaise, lime juice, chili powder, cayenne pepper (if using), and salt until smooth and creamy.
- Assemble the Bowls: Divide the cooked rice among four bowls. Top each with cooked shrimp, sliced avocado, and a generous spoonful of mango salsa. Drizzle with the lime-chili sauce and garnish with fresh cilantro if desired.
Notes
- Use cauliflower rice for a low-carb, gluten-free option.
- Adjust jalapeño and cayenne pepper according to your spice preference.
- Can substitute shrimp with cooked chicken or firm tofu for variation.
- For extra flavor, squeeze additional fresh lime over the assembled bowls just before serving.
- Store any leftovers separately to keep avocado fresh and prevent sogginess.
