If you’re craving a vibrant, fresh, and utterly delicious dish that feels like a sunny getaway in a bowl, then you absolutely must try the Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe. This dish brings together perfectly spiced shrimp, creamy avocado, and a zesty mango salsa topped with a luscious lime-chili sauce that wakes up every bite. Balanced, colorful, and packed with flavor, it’s a wonderful way to brighten any meal and impress even the most discerning palates.
Ingredients You’ll Need
This Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe is surprisingly simple, relying on fresh, quality ingredients that each play a crucial role in the bowl’s amazing taste and texture. Here’s everything you’ll need, with a quick tip for each to make your cooking smoother.
- 1 pound large shrimp (peeled and deveined): Choose fresh or fully thawed shrimp for the best texture and flavor.
- 1 tablespoon olive oil: Essential for searing the shrimp to a perfect golden color.
- 1 teaspoon chili powder: Adds a warm, subtle heat that complements the shrimp beautifully.
- ½ teaspoon smoked paprika: Brings a deep, smoky undertone to the seasoning blend.
- ½ teaspoon garlic powder: Gives a gentle savory punch without overpowering the shrimp.
- Salt and black pepper to taste: The fundamental seasoning that enhances every ingredient.
- 1 cup cooked white or brown rice: Acts as the hearty, comforting base of the bowl.
- 1 large avocado (sliced): Creamy texture and mild flavor balance the spicy and tangy elements perfectly.
- 1 tablespoon chopped fresh cilantro (for garnish): Adds a fresh, herbaceous touch that lifts the entire dish.
- For the Mango Salsa: 1 ripe mango (diced), ¼ cup red onion (finely diced), ½ red bell pepper (diced), 1 tablespoon fresh lime juice, 1 tablespoon chopped cilantro, pinch of salt — all combine to create a sweet, crunchy topping bursting with flavor.
- For the Lime-Chili Sauce: 2 tablespoons mayonnaise, 1 tablespoon sour cream, 1 tablespoon lime juice, ½ teaspoon chili powder, ¼ teaspoon hot sauce (optional), pinch of salt — a creamy, tangy, slightly spicy drizzle that ties everything together effortlessly.
How to Make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Step 1: Season and Cook the Shrimp
The magic begins by blending the chili powder, smoked paprika, garlic powder, salt, and black pepper in a small bowl. Toss the peeled shrimp with olive oil and the spice mix until every piece is coated in that gorgeous, flavorful rub. Heat a skillet over medium-high heat and cook shrimp for just 2 to 3 minutes per side until they turn pink and opaque. This quick cooking ensures juicy shrimp with a hint of smoky spice that’s simply irresistible.
Step 2: Prepare the Mango Salsa
While the shrimp are cooking, combine diced mango, finely diced red onion, red bell pepper, fresh lime juice, chopped cilantro, and a pinch of salt in a bowl. Gently mix everything together. The salsa brings a lively burst of sweetness, tartness, and crunch, making each bite sing with freshness and tropical brightness.
Step 3: Make the Lime-Chili Sauce
Next, whisk mayonnaise, sour cream, fresh lime juice, chili powder, optional hot sauce, and a pinch of salt in a small bowl until smooth and creamy. This sauce is the perfect counterbalance—a silky, zesty drizzle that adds a little kick and ties all the flavors together beautifully.
Step 4: Assemble the Bowls
Divide the cooked rice evenly among four bowls to create a comforting base. Layer on the perfectly spiced shrimp, then artfully arrange the sliced avocado. Top each bowl with a generous scoop of the vibrant mango salsa, drizzle with the lime-chili sauce, and finish with chopped fresh cilantro. The colors alone make these bowls a feast for the eyes before you even take a bite!
How to Serve Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Garnishes
Fresh chopped cilantro is a classic choice that pairs well with this dish, but you can also experiment with thinly sliced green onions or a sprinkle of toasted pumpkin seeds for an extra crunch. A wedge of lime on the side invites an additional squeeze of citrus to brighten the bowl even more.
Side Dishes
Keep things light and refreshing with a crisp green salad or some grilled corn on the cob brushed with a little lime butter. For a more substantial meal, black beans or a simple cucumber and tomato salad would complement the bowl’s vibrant flavors wonderfully.
Creative Ways to Present
Serve the shrimp and avocado bowls in colorful ceramic or bamboo bowls for an inviting presentation. You can also place all components separately on a platter to let guests build their own bowls, making it a fun and interactive dining experience. If you’re feeling fancy, top with edible flowers or microgreens to elevate your presentation.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the fridge for up to two days. To maintain the best texture, keep the shrimp, rice, mango salsa, avocado, and lime-chili sauce separate and assemble just before eating.
Freezing
This recipe isn’t ideal for freezing, as the fresh mango salsa and avocado will lose their texture and flavor. However, you can freeze the seasoned cooked shrimp separately and thaw for a quick meal. Prepare fresh salsa and sauce after defrosting.
Reheating
Reheat shrimp and rice gently in a skillet or microwave until just warmed through to avoid overcooking. Add fresh slices of avocado, mango salsa, and the lime-chili sauce right before serving to keep the bright, fresh flavors intact.
FAQs
Can I use frozen shrimp for this recipe?
Yes! Frozen shrimp work well as long as they’re fully thawed and properly drained before cooking to avoid excess moisture in the pan.
Is this recipe gluten-free?
Absolutely. All the ingredients used, including the spices and sauces, are naturally gluten-free, making it a safe and delicious option for gluten-sensitive eaters.
Can I make the mango salsa ahead of time?
Yes, the mango salsa can be made up to a day in advance and stored in the fridge. Just give it a gentle stir before serving to refresh the flavors.
What can I substitute for rice to make this low-carb?
Cauliflower rice is an excellent low-carb alternative. Lightly sauté or steam it before plating to keep the bowl fresh and satisfying.
How spicy is the lime-chili sauce?
The sauce has a mild to moderate heat, which you can adjust by increasing or omitting the hot sauce according to your preference.
Final Thoughts
This Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe is truly one of those dishes that feels like a celebration of fresh, simple ingredients coming to life in a bowl. It’s easy enough for a weeknight but special enough to impress guests. I can’t wait for you to try it and discover how effortlessly bright and satisfying it is. Trust me, it’s going to be a new favorite in your regular rotation!
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Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
This vibrant Shrimp and Avocado Bowl features perfectly spiced shrimp, creamy avocado slices, and a fresh mango salsa, all drizzled with a zesty lime-chili sauce. Quick to prepare and bursting with Mexican-inspired flavors, this healthy and colorful dish makes for a satisfying main course that’s perfect for any day of the week.
Ingredients
Shrimp and Bowl:
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup cooked white or brown rice
- 1 large avocado (sliced)
- 1 tablespoon chopped fresh cilantro (for garnish)
Mango Salsa:
- 1 ripe mango (diced)
- ¼ cup red onion (finely diced)
- ½ red bell pepper (diced)
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
- Pinch of salt
Lime-Chili Sauce:
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ¼ teaspoon hot sauce (optional)
- Pinch of salt
Instructions
- Prepare the Shrimp: In a small bowl, mix chili powder, smoked paprika, garlic powder, salt, and pepper. Toss the peeled and deveined shrimp with olive oil and the spice mixture until evenly coated.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side or until they turn pink and opaque. Remove from heat and set aside.
- Make the Mango Salsa: Combine diced mango, finely diced red onion, diced red bell pepper, fresh lime juice, chopped cilantro, and a pinch of salt in a small bowl. Mix well and set aside to let flavors meld.
- Prepare the Lime-Chili Sauce: Whisk together mayonnaise, sour cream, lime juice, chili powder, optional hot sauce, and a pinch of salt until smooth and creamy.
- Assemble the Bowls: Divide cooked rice evenly among 4 bowls. Top each bowl with cooked shrimp, sliced avocado, and a generous scoop of mango salsa. Drizzle lime-chili sauce over the top and garnish with chopped fresh cilantro. Serve immediately for best taste.
Notes
- For a low-carb option, substitute rice with cauliflower rice.
- The mango salsa can be prepared up to a day ahead and kept refrigerated to enhance the flavors.
- Grilled shrimp can be used instead of skillet-cooked shrimp for a smokier taste.
