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
Scale
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.
