If you’re craving a meal that bursts with bright, fresh flavors and perfect textures, then you have to try the Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe. This dish blends succulent, spiced shrimp with creamy avocado, sweet and tangy mango salsa, and a zesty lime-chili sauce, creating a symphony of tastes that feel both indulgent and light. Whether you’re cooking for a quick weeknight dinner or impressing friends at a casual gathering, this recipe has all the elements to become your new favorite go-to.
Ingredients You’ll Need
Gathering simple, fresh, and purposeful ingredients is what makes this Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe shine. Each component plays a vital role, from the smoky spices on the shrimp to the vibrant mango salsa that adds a sweet crunch, and the creamy, tangy sauce that ties everything together.
- 1 lb (450g) large shrimp, peeled and deveined: Choose fresh or thawed frozen shrimp for the best texture and taste.
- 1 tablespoon olive oil: Enhances the shrimp’s juiciness and helps in even cooking.
- 1 teaspoon garlic powder: Adds a subtle savory punch without overpowering the shrimp.
- 1 teaspoon smoked paprika: Delivers a gentle smokiness that deepens flavor beautifully.
- 1/2 teaspoon cumin: Brings a warm, earthy undertone to the seasoning blend.
- Salt and pepper to taste: Essential for balancing and highlighting all flavor layers.
- 1 tablespoon fresh lime juice: Brightens the shrimp and infuses a subtle citrus kiss.
- 1 large ripe mango, peeled and diced: The star of the salsa with juicy sweetness and vibrant color.
- 1/2 red bell pepper, diced: Adds crunch and mild sweetness to the salsa.
- 1/4 red onion, finely diced: Provides a crisp bite and sharp contrast in the mango salsa.
- 1/4 cup fresh cilantro, chopped: Brings fresh herbaceous notes that lift the salsa and garnish.
- 1 small jalapeño, finely chopped (optional): Offers a gentle heat to the mango salsa for those who like a kick.
- Juice of 1 lime: Key for the salsa’s bright tanginess and balance.
- Salt to taste: Ensures the salsa’s flavors shine perfectly.
- 1/4 cup sour cream or Greek yogurt: Forms the creamy base of the lime-chili sauce with a slight tang.
- 1 tablespoon mayonnaise: Adds richness and smooth texture to the sauce.
- 2 tablespoons fresh lime juice: Infuses the sauce with lively citrus zest.
- 1 teaspoon chili powder: Provides a mild warmth and depth to the sauce.
- 1/4 teaspoon cayenne pepper (optional): For those who want a bolder, spicier sauce.
- Salt to taste: Crucial to balance the richness and heat in the sauce.
- 2 cups cooked rice (white, brown, or cauliflower rice): Acts as a hearty, neutral base to soak up all the flavors.
- 1 avocado, sliced: Delivers creamy texture and luscious richness to the bowl.
- Fresh cilantro for garnish (optional): Adds a final herbaceous flourish to every bite.
How to Make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Step 1: Prepare the Shrimp
Start by tossing the shrimp in a bowl with olive oil, garlic powder, smoked paprika, cumin, salt, pepper, and fresh lime juice until they’re fully coated. This simple seasoning mix packs a punch of flavor that will complement the other elements perfectly. Then, heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until they turn beautifully pink and opaque. Setting them aside once cooked keeps them juicy and tender.
Step 2: Make the Mango Salsa
This salsa is where the dish truly comes alive with its vibrant colors and fresh flavors. In a mixing bowl, combine diced mango, red bell pepper, finely chopped red onion, cilantro, and jalapeño if you want some heat. Squeeze lime juice over everything, sprinkle with salt, and gently stir to combine. The result is a sweet, tangy, and slightly spicy salsa that complements the smoky shrimp wonderfully.
Step 3: Prepare the Lime-Chili Sauce
Next, whisk together sour cream (or Greek yogurt), mayonnaise, fresh lime juice, chili powder, cayenne pepper for extra heat if you like, and salt until smooth and creamy. This sauce is the perfect creamy, tangy, and spicy finishing touch that adds a luscious layer to every bite.
Step 4: Assemble Your Bowls
Start by dividing the cooked rice evenly among your serving bowls. Neatly arrange slices of ripe avocado, a generous helping of shrimp, and a good scoop of mango salsa over the rice. Finally, drizzle the lime-chili sauce all over the top, and if you like, sprinkle with fresh cilantro for a pop of color and freshness.
Step 5: Serve Immediately
These bowls are best served fresh so you can enjoy the contrast of warm shrimp and rice, along with the cool creamy avocado and tangy salsa and sauce. Grab a fork and dig in—each bite is a fresh explosion of flavors and textures!
How to Serve Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Garnishes
To really elevate this dish, consider garnishing with extra chopped cilantro, a few lime wedges for squeezing, or even a sprinkle of toasted pepitas for crunch. These small touches add freshness, acidity, and texture, making every bite even more exciting and Instagram-worthy.
Side Dishes
While this bowl is wonderfully filling on its own, pairing it with simple sides like a crisp green salad with a citrus vinaigrette, or some warm, fluffy corn tortillas can round out the meal perfectly. You might also enjoy a side of black beans or grilled veggies for extra color and nutrients.
Creative Ways to Present
Feel like getting creative? Serve the shrimp and avocado components as a taco filling with the mango salsa and drizzle on the lime-chili sauce. Or transform the bowl into a refreshing salad by replacing rice with crunchy romaine or kale. Even serving them in colorful, edible tortilla bowls adds a fun and festive touch for parties.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the shrimp, mango salsa, lime-chili sauce, and avocado slices separately in airtight containers in the fridge. This prevents the avocado from browning and keeps the shrimp from getting mushy. Consuming within two days is ideal for freshness.
Freezing
This recipe is best enjoyed fresh, so freezing isn’t recommended, especially because the texture of avocado and salsa can suffer. However, you can freeze the cooked shrimp alone if you want to prep ahead; just thaw gently and reheat quickly to avoid rubberiness.
Reheating
For reheating, gently warm the shrimp and rice in a skillet or microwave just until heated through. Avoid overheating as the shrimp can get tough. Add fresh avocado slices and salsa after reheating along with the chilled lime-chili sauce for that fresh, vibrant contrast.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat dry before seasoning and cooking to ensure they sear properly and don’t steam.
Is the lime-chili sauce very spicy?
The sauce has a gentle kick that you can control by adjusting the cayenne pepper. Feel free to leave it out completely if you prefer milder flavors.
What can I substitute for mango if it’s out of season?
Pineapple or peaches make excellent substitutes in the salsa and will keep the sweet and tangy vibe intact.
Can I make this recipe vegan?
Swap out shrimp for grilled tofu or tempeh, use vegan mayo and yogurt alternatives for the lime-chili sauce, and you’re good to go!
What’s the best rice to use?
White, brown, or even cauliflower rice work beautifully depending on your preference and dietary needs. Each brings its own texture and flavor that complement the bowls.
Final Thoughts
This Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe is truly a delight that’s as fun to make as it is to eat. The harmony of smoky shrimp, creamy avocado, sweet mango, and zesty sauce makes for a meal you’ll want to come back to again and again. I can’t wait for you to give it a try and share this wonderful fresh flavor experience with your loved ones!
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Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Description
These Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce are a vibrant, fresh, and healthy meal perfect for a quick lunch or dinner. Featuring perfectly seasoned and sautéed shrimp, a sweet and tangy mango salsa, creamy avocado slices, and a zesty lime-chili sauce, this recipe combines bright flavors and satisfying textures in just 25 minutes.
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
Other
- 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.
- 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. Remove from heat and set aside.
- Make the Mango Salsa: In a separate bowl, combine the diced mango, red bell pepper, red onion, cilantro, and jalapeño if using. Squeeze fresh lime juice over the mixture, stir to combine, add salt to taste, and set aside.
- Prepare the Lime-Chili Sauce: In a small bowl, whisk together the sour cream or Greek yogurt, mayonnaise, fresh lime juice, chili powder, cayenne pepper if using, and salt. Adjust seasoning to taste and set aside.
- Assemble the Bowls: Divide the cooked rice into bowls. Top each bowl with slices of avocado, a generous portion of shrimp, and a scoop of mango salsa. Drizzle the lime-chili sauce over the top and garnish with fresh cilantro if desired.
- Serve: Serve the bowls immediately to enjoy the fresh, vibrant flavors.
Notes
- You can substitute cauliflower rice for a lower-carb option.
- Adjust the heat of the mango salsa and lime-chili sauce by adding more or less jalapeño and cayenne pepper.
- For a dairy-free lime-chili sauce, replace sour cream and mayonnaise with vegan alternatives.
- Cook shrimp just until pink to avoid overcooking and maintain tenderness.
- Leftovers can be stored in airtight containers in the refrigerator for up to 2 days, but avocado is best added fresh.
