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
Scale
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.
