Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce offer a vibrant and refreshing way to enjoy a meal that feels light yet satisfying. This dish perfectly balances succulent shrimp, creamy avocado, and zesty mango salsa, making it an ideal choice for weeknight dinners, weekend brunches, or even a small gathering with friends. As someone who loves experimenting with fresh ingredients, I often find myself returning to this recipe because it brings together bright flavors that transport you to a sunny destination with every bite.
Why You’ll Love This Dish
This recipe stands out not just for its vibrant colors, but for its robust flavor profile and nutritional benefits. The combination of shrimps and avocados creates a culinary harmony that’s both satisfying and good for you. Plus, it’s incredibly quick to prepare, making it an excellent choice for busy weeknights or when you’re short on time. Whether you’re cooking for yourself, your family, or a group of friends, these bowls are sure to impress.
"This dish blew my mind! The freshness of the mango salsa paired perfectly with the shrimp. It’s a new favorite in our household!" – A happy customer.
Preparing Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Creating these delicious bowls is straightforward and enjoyable. You begin by marinating the shrimp, followed by mixing up a zesty mango salsa, and wrapping it all up with a drizzle of homemade lime-chili sauce. It’s a harmonious blend of preparation steps that leads to a meal you can proudly serve.
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What You’ll Need
Gather these ingredients to make your Shrimp and Avocado Bowls shine:
- 1 lb (450 g) large shrimp, peeled and deveined
- 1–2 ripe avocados, sliced
- 1 large ripe mango, diced
- 2 cups cooked rice or quinoa
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tbsp honey
- 1 tsp chili flakes (adjust to taste)
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1/4 red onion, finely chopped
- 1/2 red bell pepper, diced
- 1 small jalapeño, minced
- 2 tbsp lime juice
- 1 tbsp fresh cilantro, chopped
- A pinch of salt
You can substitute quinoa for rice if you’re looking for a gluten-free option.
Directions to Follow
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Start by tossing the shrimp in a bowl with olive oil, salt, pepper, and a sprinkle of chili flakes. Heat a skillet over medium-high heat and cook the shrimp for about 2–3 minutes per side until they turn pink and opaque. Remove from the heat and set aside.
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In a separate bowl, combine the diced mango, red onion, bell pepper, jalapeño, lime juice, cilantro, and an additional pinch of salt. Stir gently and let it marinate while you complete the next steps.
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For the lime-chili sauce, whisk together olive oil, lime juice, honey, chili flakes, minced garlic, salt, and pepper until smooth. Adjust the sweetness or spice according to your preference.
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Divide the cooked rice or quinoa into two bowls. Layer with sliced avocado, cooked shrimp, and a generous scoop of the mango salsa.
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Drizzle the lime-chili sauce over the top and sprinkle with chopped cilantro. Serve with fresh lime wedges on the side—it’s a burst of freshness you won’t want to miss!
Best Ways to Enjoy It
These bowls are versatile and can be served in various ways. Consider adding a side of crunchy tortilla chips for texture or serving with a vibrant green salad to enhance the freshness of the meal. If you’re hosting, consider serving the shrimp and avocado separately so guests can customize their bowls according to their preferences.
Storage and Reheating Tips
To keep your leftover shrimp and avocado bowls fresh, store the components separately in airtight containers in the refrigerator. The cooked shrimp and mango salsa can be safely stored for up to 3 days. Avocados, however, should be consumed as soon as possible, or you can add a bit of lime juice to slow down browning. To reheat the shrimp, simply warm them in a skillet over medium heat; avoid microwaving to preserve their texture.
Helpful Cooking Tips
- When selecting shrimp, go for wild-caught whenever possible for better flavor and sustainability.
- Be sure to add the lime-chili sauce right before serving, as it can make the ingredients soggy if left too long.
- For extra creaminess, consider adding a dollop of Greek yogurt or sour cream on top.
Creative Twists
Feel free to experiment with this recipe! You can substitute the mango with diced pineapple for a different sweetness profile or even add black beans for an extra protein punch. If you’re looking for a spicier kick, add some diced habanero pepper to your salsa.
Common Questions
How long does this dish take to prepare?
From start to finish, you can whip up these Shrimp and Avocado Bowls in about 30 minutes.
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw them completely before starting. A quick soak in cold water does the trick if you’re pressed for time.
What if I can’t find ripe avocados?
If avocados aren’t ripe, you can use a store-bought guacamole as a substitute. Don’t forget to taste before adding more lime juice!
Are there any dietary modifications I can make?
This recipe is naturally gluten-free. For a low-carb option, you can replace rice or quinoa with cauliflower rice.
With these tips and insights, you’ll be all set to create a delightful culinary experience that’s as healthy as it is delicious! Enjoy your Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce!
