Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe

Introduction

Savor the fresh flavors of these Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce. This vibrant dish combines juicy shrimp, creamy avocado, and a zesty tropical salsa for a quick, healthy meal perfect for lunch or dinner.

Ingredients

• 200g shrimp (peeled and deveined)
• 1 avocado (sliced)
• 1 mango (diced)
• 1/4 red onion (finely chopped)
• 2 tablespoons cilantro (chopped)
• 1 small jalapeño (seeded and minced)
• 3 tablespoons lime juice (divided)
• 1/2 teaspoon chili powder (divided)
• 1 teaspoon honey
• 1 tablespoon olive oil (plus extra for cooking)
• Salt and pepper to taste
• 2 cups cooked rice or mixed greens

Instructions

1. Step 1: Dice the mango, finely chop the red onion, and mince the jalapeño. Combine these with the chopped cilantro and 1 tablespoon of lime juice in a bowl to make the mango salsa. Set aside.
2. Step 2: Toss the shrimp with olive oil, 1/4 teaspoon chili powder, salt, and pepper. Heat a skillet over high heat and sear the shrimp for 2 to 3 minutes on each side until they turn pink and develop a slight char.
3. Step 3: In a small bowl, whisk together the remaining 2 tablespoons lime juice, olive oil, honey, and 1/4 teaspoon chili powder to prepare the lime-chili sauce.
4. Step 4: In serving bowls, place a base of cooked rice or mixed greens. Arrange the seared shrimp, sliced avocado, and mango salsa on top.
5. Step 5: Drizzle the lime-chili sauce over the bowls and garnish with extra cilantro or chili flakes if desired.

Tips & Variations

• Use ripe mango and avocado to enhance the dish’s sweetness and creaminess.
• Sear shrimp quickly on high heat to keep them tender and avoid overcooking.
• Store the salsa and lime-chili sauce separately to maintain their freshness if preparing ahead.
• Swap rice for quinoa or couscous for a different grain option, or use kale or spinach instead of mixed greens.

Storage

Store leftover shrimp, salsa, and lime-chili sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet or microwave before serving. The avocado is best added fresh and not stored once sliced to avoid browning.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just be sure to thaw them completely and pat dry before cooking to ensure they sear properly.

What can I substitute for jalapeño if I want less heat?

You can substitute jalapeño with a mild green bell pepper or omit it entirely for a milder flavor while still keeping the colorful crunch.

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe

Print Recipe

★★★★★

4.5 from 97 reviews

This vibrant and flavorful Shrimp and Avocado Bowl combines succulent seared shrimp with creamy avocado, sweet mango salsa, and a zesty lime-chili sauce. Perfect for a quick and healthy meal, it layers cooked rice or fresh mixed greens with fresh ingredients to create a tropical-inspired dish that bursts with color and taste.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion, Tropical
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Shrimp and Main Ingredients

• 200g shrimp (peeled and deveined)
• 1 avocado (sliced)
• 2 cups cooked rice or mixed greens

Mango Salsa

• 1 mango (diced)
• 1/4 red onion (finely chopped)
• 2 tablespoons cilantro (chopped)
• 1 small jalapeño (seeded and minced)
• 1 tablespoon lime juice

Lime-Chili Sauce

• 2 tablespoons lime juice
• 1/2 teaspoon chili powder (divided, 1/4 teaspoon for shrimp, 1/4 teaspoon for sauce)
• 1 teaspoon honey
• 1 tablespoon olive oil (plus extra for cooking)
• Salt and pepper to taste

Instructions

1. Prepare Mango Salsa: Dice the mango, finely chop the red onion, and mince the seeded jalapeño. Combine these with chopped cilantro and 1 tablespoon of lime juice in a bowl. Mix well and set aside to allow the flavors to meld.
2. Cook Shrimp: Toss the peeled and deveined shrimp with 1 tablespoon olive oil, 1/4 teaspoon chili powder, salt, and pepper. Heat a skillet over high heat and sear the shrimp for 2–3 minutes per side until they turn pink and develop a slight char. Remove from heat.
3. Make Lime-Chili Sauce: In a bowl, whisk together 2 tablespoons of lime juice, 1 tablespoon olive oil, 1 teaspoon honey, and the remaining 1/4 teaspoon chili powder until smooth and well combined.
4. Assemble Bowls: In serving bowls, layer a base of cooked rice or fresh mixed greens. Arrange the seared shrimp and sliced avocado on top, then spoon over the mango salsa.
5. Finish and Serve: Drizzle the lime-chili sauce evenly over the assembled bowls. Garnish with extra cilantro or a sprinkle of chili flakes for added flavor and visual appeal. Serve immediately.

Notes

• Always use ripe mango and avocado for the best flavor and smooth texture.
• Sear shrimp quickly on high heat to maintain juiciness and avoid overcooking.
• Store lime-chili sauce and mango salsa separately if preparing ahead to preserve freshness and texture.

Keywords: easy dinner, healthy bowl, quick lunch, tropical recipe, shrimp bowl