There is something irresistibly vibrant and fresh about the Shrimp and Avocado Bowls with Mango Salsa & Lime Chili Sauce Recipe. This dish perfectly balances the juicy sweetness of mango, the creamy smoothness of avocado, and the spicy tanginess of the lime chili sauce, all topped with succulent, seasoned shrimp. Whether you’re looking for a bright weeknight dinner or a stunning dish for guests, this bowl is a celebration of color, texture, and bold, zesty flavors that come together in an easy and satisfying meal.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to making this dish shine. Each component brings its own unique flavor and texture, creating a harmonious and delightful bowl that’s as pleasing to the eye as it is to your palate.
- 1 pound large shrimp: Peeling and deveining them ensures a clean, tender bite every time.
- 1 tablespoon olive oil: Perfect for coating the shrimp to keep them juicy and add subtle richness during cooking.
- 1 teaspoon chili powder: Adds a smoky warmth that elevates the shrimp’s flavor.
- 1/2 teaspoon cumin: Provides an earthy undertone that complements the tropical notes in the salsa.
- Salt and pepper: Essential for seasoning and bringing out the natural flavors.
- 1 cup cooked jasmine rice: Fluffy and fragrant, it forms the comforting base of the bowl.
- 1 large avocado, diced: Adds creaminess and a buttery texture that balances the spiciness.
- 1 ripe mango, diced: Brings juicy sweetness and a vibrant pop of color.
- 1/4 cup red onion, finely chopped: Introduces a spicy bite and sharp contrast.
- 1/4 cup fresh cilantro, chopped: Bright and herby, it freshens every scoop.
- 1 small jalapeño, finely chopped (optional): Adds a kick of heat – adjust according to your spice preference.
- Juice of 2 limes: The zesty, acidic magic that ties the whole dish together.
- 1 tablespoon honey: Balances the tang and heat with a gentle sweetness.
- 1 teaspoon chili garlic sauce or sriracha: Puts the lime chili sauce on fire with flavorful heat.
- 1 tablespoon rice vinegar: Adds subtle acidity and brightness to the sauce.
How to Make Shrimp and Avocado Bowls with Mango Salsa & Lime Chili Sauce Recipe
Step 1: Season and Cook the Shrimp
Start by tossing the shrimp in olive oil, chili powder, cumin, salt, and pepper until they are fully coated. This simple marinade sets the foundation for those luscious spices to shine. Next, heat a skillet on medium-high and cook the shrimp for 2 to 3 minutes per side until they turn a perfect pink and are fully cooked through. The quick cooking preserves their juiciness and keeps them tender.
Step 2: Prepare the Mango Salsa
In a separate bowl, stir together the diced mango, red onion, cilantro, jalapeño (if you want extra heat), and the juice of one lime. This salsa bursts with fresh flavors and vibrant colors, adding a juicy sweetness and a mild bite to contrast the shrimp’s warmth.
Step 3: Whisk Together the Lime Chili Sauce
To make the tangy lime chili sauce, combine the remaining lime juice with honey, chili garlic sauce (or sriracha for that extra zing), and rice vinegar in a small jar or bowl. Give it a good whisk until everything is well blended. This sauce will elevate every forkful with its bright, spicy, and slightly sweet kick.
Step 4: Assemble the Bowls
Divide the cooked jasmine rice evenly among four bowls as a warm, fragrant base. Top each bowl with the spicy shrimp, creamy diced avocado, and generous spoonfuls of mango salsa. Finally, drizzle the vibrant lime chili sauce over the entire bowl right before serving to ensure every bite is bursting with flavor.
How to Serve Shrimp and Avocado Bowls with Mango Salsa & Lime Chili Sauce Recipe
Garnishes
Adding garnishes can really bring your Shrimp and Avocado Bowls with Mango Salsa & Lime Chili Sauce Recipe to life. Consider sprinkling chopped fresh cilantro or a handful of toasted pumpkin seeds for an extra crunch. A wedge of lime on the side invites extra citrusy freshness, and a dollop of creamy Greek yogurt or sour cream can soothe the heat.
Side Dishes
These bowls are wonderfully filling on their own, but pairing them with a crisp green salad or simple roasted vegetables can round out the meal beautifully. For a more indulgent touch, serve with warm, crunchy tortilla chips or homemade plantain chips to scoop up every bit of salsa and sauce.
Creative Ways to Present
Want to impress? Serve the components separately on a vibrant platter so guests can build their own bowls. Layer the shrimp, avocado, and salsa in mason jars for an adorable portable option, perfect for lunches or picnics. Alternatively, fancy up the bowl by creating a base of coconut rice or substituting quinoa for a different texture and nutrient boost.
Make Ahead and Storage
Storing Leftovers
You can easily store leftover shrimp, salsa, and lime chili sauce in airtight containers in the refrigerator for up to two days. Keep the avocado separate and add it fresh when ready to serve to prevent browning and maintain its creamy texture.
Freezing
While the cooked shrimp can be frozen for future use, the fresh elements like avocado, mango salsa, and lime chili sauce do not freeze well due to their delicate textures and flavors. Freeze only the shrimp in a sealed container or freezer bag for up to one month.
Reheating
When reheating shrimp, do so gently in a skillet over medium-low heat or briefly in the microwave to avoid rubbery texture. Reheat the rice separately, and be sure to add fresh avocado and salsa after warming up the rest of the bowl for the best experience.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before seasoning and cooking to get the best texture and flavor.
Is this dish suitable for meal prepping?
Yes, the components can be prepped in advance except for the avocado to avoid browning. Keep everything else refrigerated and assemble when ready to eat.
Can I make this recipe vegan or vegetarian?
You can swap shrimp for grilled tofu or chickpeas for a satisfying plant-based alternative while keeping the fresh, vibrant flavors of the mango salsa and lime chili sauce intact.
What can I use instead of jasmine rice?
Brown rice, quinoa, or even cauliflower rice all make wonderful bases and can add their own unique nutritional boost and texture to the bowl.
How spicy is the lime chili sauce?
The heat level is moderate and can be easily adjusted by varying the amount of chili garlic sauce or sriracha. Feel free to leave out the jalapeño if you prefer it milder.
Final Thoughts
If you are craving a vibrant, flavorful meal that feels both fresh and indulgent, the Shrimp and Avocado Bowls with Mango Salsa & Lime Chili Sauce Recipe will quickly become a favorite in your kitchen. It’s bursting with colorful ingredients and layers of taste that come together effortlessly, perfect for any occasion. Go ahead, dive into this bowl of sunshine—you won’t regret it!
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Shrimp and Avocado Bowls with Mango Salsa & Lime Chili Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Gluten-Free
Description
A vibrant and healthy shrimp and avocado bowl featuring juicy shrimp sautéed with chili and cumin, served over jasmine rice and topped with fresh mango salsa and a zesty lime chili sauce. Perfect for a quick, flavorful meal that balances sweet, spicy, and tangy flavors with creamy avocado and aromatic herbs.
Ingredients
Shrimp
- 1 pound large shrimp, peeled and deveined, tails removed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Base
- 1 cup cooked jasmine rice
Avocado
- 1 large avocado, diced
Mango Salsa
- 1 ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, finely chopped (optional)
- Juice of 1 lime
Lime Chili Sauce
- Juice of 1 lime
- 1 tablespoon honey
- 1 teaspoon chili garlic sauce or sriracha
- 1 tablespoon rice vinegar
Instructions
- Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper until evenly coated, ensuring every piece is flavorful.
- Cook the Shrimp: Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until they turn pink and are cooked through. Remove from heat to prevent overcooking.
- Make the Mango Salsa: In another bowl, combine diced mango, finely chopped red onion, chopped cilantro, jalapeño if using, and the juice of one lime. Toss gently to mix and let the flavors meld.
- Prepare the Lime Chili Sauce: In a small jar or bowl, whisk together the remaining lime juice, honey, chili garlic sauce or sriracha, and rice vinegar until smooth and well combined.
- Assemble the Bowls: Divide the cooked jasmine rice evenly into serving bowls. Top each with the cooked shrimp, diced avocado, and spoonfuls of mango salsa. Drizzle the lime chili sauce over the top just before serving for an added burst of flavor.
Notes
- You can substitute brown rice, quinoa, or cauliflower rice for the jasmine rice to vary the base.
- For extra crunch and texture, top with shredded cabbage or crushed tortilla chips.
- This recipe is delicious served cold as a salad, perfect for meal prep or a refreshing meal.
- Adjust the jalapeño amount or omit it if you prefer less heat.
