If you’re craving a vibrant and fresh meal that bursts with flavor, the Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe is an absolute winner. This dish beautifully balances the zesty kick of chili lime shrimp with the sweet creaminess of mango-avocado salsa, creating a delightful harmony in every bite. Whether you’re cooking for family or friends, these bowls deliver a perfect combination of textures and colors that make mealtime exciting and satisfying.
Ingredients You’ll Need
Getting started with this recipe is a breeze because the ingredients are simple, yet every single one plays a key role. From the spices that bring boldness to the shrimp, to the fresh mango and avocado that add a tropical flair, these components come together to create a bowl that’s as healthy as it is delicious.
- 1 lb. raw shrimp, peeled & deveined: The main protein, quick to cook and soaking up spices beautifully.
- 1 Tbsp olive oil: Adds healthy fat and helps the spices cling to the shrimp perfectly.
- 2 tsp chili powder: Provides that signature smoky, fiery flavor for the shrimp.
- 1 tsp cumin: Adds a warm, earthy depth to the seasoning mix.
- 1 tsp salt: Enhances all the flavors wonderfully.
- ½ tsp smoked paprika: Offers a subtle smokiness that ties the spices together.
- ½ tsp garlic powder: A classic flavor booster that never disappoints.
- ¼ tsp black pepper: Adds a touch of bite without overpowering.
- â…› tsp cayenne pepper (optional): A little heat to amp things up if you love spice.
- Green cabbage, shredded: Provides crunch and a refreshing contrast to the warm shrimp.
- White rice, cooked: The perfect neutral base to soak up all the delicious juices.
- Limes, for serving: Bright citrus for a final squeeze to elevate flavors.
- Tortilla chips (optional): A fun, crunchy side or scoop alternative.
- 2 small mangos, diced (or 1 large mango): Sweet and juicy, the heart of the salsa.
- 1 large avocado, diced: Adds creamy richness that balances the spice.
- ¼ cup red onion, chopped: Sharpness and color that make the salsa pop.
- 1 jalapeño, deseeded & finely chopped: Adds a mild kick to the salsa without overwhelming heat.
- 2 Tbsp cilantro, chopped (leaves & stems): Fresh herbal brightness for the salsa’s signature taste.
- 1 lime, juiced: Brings tang and lifts the salsa’s flavors beautifully.
How to Make Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe
Step 1: Make the salsa
The mango-avocado salsa is the star accompaniment that adds a burst of sweetness and creaminess. Simply mix diced mango, avocado, red onion, jalapeño, cilantro, and lime juice in a large bowl. Taste and adjust lime juice to your liking. This salsa tastes even better when chilled for a bit, so cover and pop it in the fridge while you focus on the shrimp.
Step 2: Prepare the shrimp seasoning
In a small bowl, combine chili powder, cumin, salt, smoked paprika, garlic powder, black pepper, and cayenne pepper if you’re using it. This spice blend packs a flavorful punch that makes the shrimp truly unforgettable.
Step 3: Season the shrimp
Pat the shrimp dry with a paper towel to ensure they get that perfect sear. Toss them gently in a large bowl with olive oil and the spice mixture until they’re fully coated. This helps every bite burst with the chili lime goodness.
Step 4: Cook the shrimp
Heat some olive oil in a large skillet over medium-high heat. Once the pan is hot, add the shrimp. Cook for 2-3 minutes on each side until they turn a beautiful pink and are cooked through. Avoid overcrowding the pan—cook in batches if necessary. Remove the pan from heat and get ready to assemble your bowls.
Step 5: Assemble the bowls
Start with a generous scoop of warm white rice at the bottom of each bowl. Then add the chili lime shrimp, a handful of shredded green cabbage for crunch, and a hearty spoonful of mango-avocado salsa. Finish with a fresh squeeze of lime juice over the top to brighten every flavor.
How to Serve Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe
Garnishes
You can elevate your presentation and flavors by adding fresh cilantro leaves, extra lime wedges on the side, or a sprinkle of crumbled queso fresco. A few thin slices of radish or chopped green onions can add extra crunch and color, making each bowl even more inviting.
Side Dishes
This recipe shines on its own as a complete meal, but if you’re looking to round things out, light sides like a crisp green salad or grilled corn-on-the-cob work beautifully. Tortilla chips served alongside provide a delightful crunch and an additional way to scoop up that luscious salsa.
Creative Ways to Present
For an informal gathering, consider serving these shrimp bowls in individual mason jars or mini bowls for a fun finger-food style experience. You can even serve the shrimp and salsa separately, letting everyone build their own bowls according to their preference.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp and salsa can be stored in airtight containers in the refrigerator for up to 2 days. To keep the shrimp from drying out, store it separately from the rice and cabbage. The salsa will keep nicely chilled, but for best texture, stir gently before serving.
Freezing
While shrimp doesn’t freeze as well once cooked with the dressing, you can freeze raw, seasoned shrimp uncooked. Freeze them in a single layer on a baking sheet first, then transfer to a sealed bag for up to 3 months. Salsa should always be made fresh since freezing can alter its texture.
Reheating
The best way to reheat shrimp is gently in a pan over low heat to avoid rubberiness. Avoid microwaving it too long. Warm the rice in the microwave or on the stove separately, then reassemble your bowl for the best experience.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just be sure to thaw and pat them dry before seasoning and cooking to get that perfect sear and flavor.
What can I substitute for mango if I can’t find fresh ones?
Pineapple or peaches can be great alternatives, bringing that juicy sweetness that complements the shrimp beautifully.
Is this recipe spicy? Can I adjust the heat?
The recipe includes cayenne pepper and jalapeño, which add mild to moderate heat. You can omit cayenne pepper and reduce or remove the jalapeño if you prefer a milder dish.
Can I make the salsa ahead of time?
Absolutely! The salsa tastes even better after it has chilled for at least 30 minutes, allowing the flavors to meld together perfectly.
What rice is best for this recipe?
Simple white rice works wonderfully as a neutral base, but feel free to swap in brown rice or cauliflower rice for a healthier twist.
Final Thoughts
This Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe is a joyful celebration of bold flavors and fresh ingredients coming together in a harmonious feast. It’s quick to make, rich in textures, and satisfies every craving with just the right kick. I cannot recommend it enough for anyone looking to brighten up their dinner routine with something delicious and vibrant. Give it a try—you might just find your new favorite meal!
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Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican-inspired
Description
These Chili Lime Shrimp Bowls with Mango-Avocado Salsa are a vibrant and flavorful dish combining perfectly seasoned, pan-seared shrimp with a refreshing mango and avocado salsa. Served over white rice and crisp shredded cabbage, this recipe offers a delicious balance of spicy, tangy, and sweet flavors for a quick and satisfying meal.
Ingredients
Shrimp and Seasoning
- 1 lb. raw shrimp, peeled & deveined
- 1 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp black pepper
- â…› tsp cayenne pepper (omit for less spice)
Salsa
- 2 small mangos, diced (or 1 large mango)
- 1 large avocado, diced
- ¼ cup red onion, chopped
- 1 jalapeño, deseeded & finely chopped
- 2 Tbsp cilantro, chopped (leaves & stems)
- 1 lime, juiced
To Serve
- Green cabbage, shredded
- White rice, cooked
- Limes, for serving
- Tortilla chips, for serving (optional)
Instructions
- Make the salsa: In a large bowl, combine diced mangos, diced avocado, chopped red onion, jalapeño, cilantro, and lime juice. Mix well, taste, and add extra lime juice if desired. Cover and refrigerate to chill while preparing the shrimp.
- Mix the spices: In a small bowl, combine chili powder, cumin, salt, smoked paprika, garlic powder, black pepper, and cayenne pepper (if using). Stir until well blended.
- Season the shrimp: Pat the shrimp dry with paper towels. Place them in a large bowl and drizzle with olive oil. Sprinkle the spice mix over the shrimp and toss thoroughly to coat all pieces evenly.
- Cook the shrimp: Heat a splash of olive oil in a large sauté pan over medium-high heat. When hot, add the shrimp in a single layer. Cook for 2-3 minutes on each side or until shrimp turn opaque and are cooked through. Avoid overcrowding; cook in batches if necessary. Remove from heat once done.
- Assemble the bowls: Start each serving with a scoop of cooked white rice at the bottom of the bowl. Add the cooked shrimp, shredded green cabbage, and a generous amount of mango-avocado salsa on top. Squeeze fresh lime juice over everything. Serve immediately, optionally with tortilla chips on the side.
Notes
- Omit cayenne pepper if you prefer milder shrimp.
- You can substitute brown rice or cauliflower rice for white rice for a healthier twist.
- For extra flavor, marinate the shrimp in the spice mix and olive oil for 15 minutes before cooking.
- Leftover salsa can be stored in an airtight container in the refrigerator for up to 2 days.
- Adjust jalapeño quantity based on your heat preference.
