Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are an exciting dish that brings tropical flavors to your table. With smoky grilled shrimp, creamy avocado, and vibrant mango salsa, this recipe is not only delicious but also quick to prepare. Whether it’s a weeknight dinner or a meal prep option, these bowls are perfect for any occasion. Their unique combination of textures and flavors will truly transport your taste buds.
Why You’ll Love This Recipe
- Quick and Easy: This recipe takes just 25 minutes from start to finish, making it perfect for busy weeknights.
- Fresh Ingredients: Featuring wholesome ingredients like shrimp, avocado, and mango, this dish is both tasty and nutritious.
- Versatile Meal Prep: Great for meal prepping, these bowls can be made in advance and enjoyed throughout the week.
- Flavor Explosion: The combination of lime-chili sauce and mango salsa adds a zesty kick that elevates the dish.
- Family-Friendly: Even picky eaters will love the colorful presentation and delightful flavors of this meal.
Tools and Preparation
To make your cooking experience easier, gather the essential tools before you start. Having the right equipment can greatly enhance the preparation process.
Essential Tools and Equipment
- Grill pan or skillet
- Mixing bowls
- Whisk
- Knife and cutting board
Importance of Each Tool
- Grill pan or skillet: This tool is crucial for cooking the shrimp evenly while achieving that nice charred flavor.
- Mixing bowls: Helps in easily preparing sauces and salsas without mess.
- Whisk: Ideal for blending sauces smoothly to ensure all ingredients are well combined.
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tsp chili powder
- Salt and pepper to taste
For the Avocado
- 1-2 ripe avocados, sliced
For the Mango Salsa
- 1 large ripe mango, diced
- 1/4 cup diced red onion
- 1 small jalapeño, finely chopped (optional)
- Juice of 1 lime
- 1-2 tbsp chopped fresh cilantro
- Salt to taste
For the Lime-Chili Sauce
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise (optional)
- 1 tsp honey or agave
- Zest and juice of 1 lime
For Serving
- 2 cups cooked rice or quinoa
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How to Make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Step 1: Prepare the Mango Salsa
Combine diced mango, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt in a mixing bowl. Mix well until all ingredients are evenly distributed. Set aside in the fridge to let it chill.
Step 2: Make the Lime-Chili Sauce
In a separate bowl, whisk together Greek yogurt, mayonnaise (if using), chili powder, lime zest and juice, honey, salt, and pepper until smooth. Taste and adjust seasoning if needed. Set aside.
Step 3: Cook the Shrimp
Pat the shrimp dry using paper towels. Season with chili powder, garlic powder, salt, and pepper. Heat your grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook the shrimp for about 2–3 minutes on each side until they turn pink and slightly charred.
Step 4: Assemble Your Bowls
Start by adding a base of cooked rice or quinoa to each bowl. Arrange grilled shrimp on top alongside sliced avocado and spoonfuls of mango salsa.
Step 5: Drizzle with Lime-Chili Sauce
Generously drizzle lime-chili sauce over each bowl. Garnish with fresh cilantro and serve with lime wedges on the side for an extra zesty kick. Enjoy immediately!
How to Serve Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Serving Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce is a delightful experience. The combination of flavors and textures makes this dish stand out, and there are several creative ways to enjoy it.
With Extra Toppings
- Chopped Nuts – Add a crunch with toasted almonds or cashews for texture.
- Sliced Jalapeños – For those who enjoy heat, fresh jalapeños can elevate the spice level.
- Crumbled Feta Cheese – A sprinkle of feta adds a creamy, salty contrast to the sweetness of the salsa.
As a Salad
- Over Mixed Greens – Serve your shrimp and avocado on a bed of mixed greens for a fresh take.
- In Lettuce Wraps – Use large lettuce leaves to create refreshing wraps filled with shrimp, avocado, and mango salsa.
Served Family-Style
- Large Platter Presentation – Arrange all ingredients on a big platter for guests to build their own bowls.
- Buffet Style Setup – Place each component in separate bowls so everyone can customize their meal.
How to Perfect Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
To make your Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce even more delicious, consider these tips.
- Use Fresh Ingredients – Fresh shrimp, ripe avocados, and juicy mangoes will enhance flavors immensely.
- Marinate the Shrimp – Allowing the shrimp to marinate for 15-30 minutes can deepen the flavor profile.
- Grill for Flavor – Grilling the shrimp adds a smoky flavor that complements the other ingredients beautifully.
- Adjust Spice Levels – Tailor the chili powder amount based on your spice tolerance for optimal enjoyment.
Best Side Dishes for Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Pairing side dishes with your Shrimp and Avocado Bowls can round out your meal. Here are some great options:
- Cilantro Lime Rice – This fragrant rice enhances the tropical theme and pairs well with shrimp.
- Black Bean Salad – A refreshing salad made with black beans, corn, tomatoes, and lime adds protein and fiber.
- Grilled Corn on the Cob – Sweet corn brushed with lime butter brings a tasty crunch that complements this dish perfectly.
- Quinoa Salad – A light quinoa salad with cucumbers and cherry tomatoes offers a healthy grain option.
- Roasted Sweet Potatoes – Sweet potatoes roasted until crispy provide a delightful contrast in flavors.
- Fruit Salad – A vibrant mix of seasonal fruits can serve as a refreshing palate cleanser.
Common Mistakes to Avoid
When preparing Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce, it’s easy to make a few common errors. Here are some mistakes to watch out for:
- Using overcooked shrimp – Overcooked shrimp can become rubbery and tough. Cook them just until they turn pink and opaque, about 2-3 minutes per side.
- Skipping the seasoning – Failing to season shrimp properly can lead to bland flavors. Don’t forget to season with salt, pepper, and chili powder before cooking.
- Not chilling the mango salsa – Serving warm salsa can dull its flavors. Always refrigerate it for at least 30 minutes before serving to enhance the taste.
- Omitting lime juice – Lime juice is key for brightness in this dish. Make sure to add enough lime juice to the shrimp and salsa for a zesty kick.
- Choosing unripe avocados – Unripe avocados are hard and lack creaminess. Select ripe avocados that yield slightly when pressed for optimal texture.
Storage & Reheating Instructions
Refrigerator Storage
- Store Shrimp and Avocado Bowls in airtight containers.
- They can last up to 2 days in the fridge for best quality.
Freezing Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
- Freeze individual portions in freezer-safe containers or bags.
- They will keep well for up to 3 months; however, avoid freezing avocado as it can brown.
Reheating Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
- Oven – Preheat to 350°F (175°C) and bake covered for about 10-15 minutes until heated through.
- Microwave – Heat in short bursts of 30 seconds, stirring in between until warmed throughout.
- Stovetop – Warm on medium heat in a skillet, stirring gently until hot.
Frequently Asked Questions
Can I use frozen shrimp for Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking for best results.
What types of rice or grains work best?
Both jasmine rice and quinoa are great options. Choose your favorite grain to serve as a base for these bowls.
How do I customize my Shrimp and Avocado Bowls?
Feel free to add other toppings like black beans, corn, or diced tomatoes. Mixing ingredients allows you to personalize your dish!
Is this recipe suitable for meal prep?
Absolutely! These bowls make perfect meal prep options because they store well and maintain great flavor.
Final Thoughts
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce offer a delightful mix of flavors that can brighten any meal. Whether you’re enjoying them as a quick dinner or packing them for lunch, they are both nutritious and satisfying. Feel free to customize with your favorite ingredients for a truly personalized dish!
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
- Total Time: 25 minutes
- Yield: Serves 4
Description
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a vibrant and refreshing meal that brings the essence of tropical flavors to your dining table.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tsp chili powder
- Salt and pepper to taste
- 1–2 ripe avocados, sliced
- 1 large ripe mango, diced
- 1/4 cup diced red onion
- 1 small jalapeño, finely chopped (optional)
- Juice of 1 lime
- 1–2 tbsp chopped fresh cilantro
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise (optional)
- 1 tsp honey or agave
- Zest and juice of 1 lime
- 2 cups cooked rice or quinoa
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the mango salsa by mixing diced mango, red onion, jalapeño (if using), lime juice, cilantro, and salt in a bowl. Chill in the fridge.
- For the lime-chili sauce, whisk together Greek yogurt, lime zest and juice, honey, chili powder, salt, and pepper until smooth.
- Season shrimp with chili powder, salt, and pepper. Grill for 2-3 minutes on each side until pink and slightly charred.
- Assemble bowls with cooked rice or quinoa as a base, topped with shrimp, avocado slices, and mango salsa.
- Drizzle with lime-chili sauce and garnish with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 480
- Sugar: 10g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 220mg
