Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are the perfect blend of tropical flavors and textures. Ideal for a quick lunch or a festive dinner, this dish offers something for everyone. With smoky grilled shrimp paired with creamy avocado and zesty mango salsa, you’ll enjoy a delightful meal that feels like a mini-vacation on your plate.
Why You’ll Love This Recipe
- Quick Preparation: This recipe comes together in just 25 minutes, making it perfect for busy weeknights.
- Tropical Flavors: Enjoy the vibrant combination of shrimp, avocado, and mango that transports you to a sunny paradise.
- Healthy Ingredients: Packed with protein and healthy fats, this bowl is nutritious without sacrificing flavor.
- Customizable: You can easily adjust ingredients based on your preferences or what you have on hand.
- Meal Prep Friendly: Make it ahead of time for easy lunches throughout the week.
Tools and Preparation
Gathering the right tools will make preparing your Shrimp and Avocado Bowls easier and more enjoyable.
Essential Tools and Equipment
- Grill pan or skillet
- Mixing bowls
- Whisk
- Knife
- Cutting board
Importance of Each Tool
- Grill pan or skillet: Essential for achieving perfectly cooked shrimp with a nice char.
- Mixing bowls: Useful for preparing sauces and salsas without mess.
- Whisk: Helps combine ingredients smoothly for the lime-chili sauce.
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)
- Zest and juice of 1 lime
- 1 tsp honey or agave
Additional Ingredients
- 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 and set aside in the fridge to let flavors meld.
Step 2: Make the Lime-Chili Sauce
In another bowl, whisk together Greek yogurt, mayonnaise (if using), chili powder, lime zest, lime juice, honey, salt, and pepper. Taste and adjust seasoning as needed; set aside.
Step 3: Cook the Shrimp
Pat the shrimp dry. Season them with chili 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 per side until they turn pink and slightly charred.
Step 4: Assemble the Bowls
Start by adding a base of cooked rice or quinoa into each bowl. Top them with grilled shrimp, sliced avocado, and generous spoonfuls of mango salsa.
Step 5: Drizzle with Sauce
Finish by drizzling lime-chili sauce over each bowl. Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy your delicious Shrimp and Avocado Bowls immediately!
How to Serve Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are versatile and can be served in various ways. Whether you’re hosting a dinner party or enjoying a casual meal, these bowls are sure to impress.
Create a Colorful Platter
- Mix it up: Serve the shrimp, avocado, and mango salsa in separate bowls. Let guests assemble their own bowls for a fun, interactive dining experience.
- Add toppings: Include extra toppings like crumbled feta cheese or sliced jalapeños for those who enjoy a kick.
Pair with Fresh Greens
- Lettuce wraps: Use large lettuce leaves as wraps to hold the shrimp and toppings for a low-carb option.
- Garden salad: A crisp side salad complements the tropical flavors beautifully.
Enhance with Additional Proteins
- Grilled chicken: For those looking for more protein, grilled chicken can be an excellent addition to the bowl.
- Tofu option: For a vegetarian twist, grilled tofu can be marinated in lime juice and chili powder.
Add Extra Flavor
- Hot sauce on the side: Offer a variety of hot sauces to cater to different spice preferences.
- Coconut flakes: Sprinkle toasted coconut flakes over the top for an added crunch and tropical flair.
How to Perfect Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
To ensure your Shrimp and Avocado Bowls are bursting with flavor every time, consider these helpful tips.
- Choose ripe ingredients: Using ripe avocados and mangoes enhances the dish’s creaminess and sweetness.
- Don’t overcook shrimp: Cook shrimp just until pink to maintain their tenderness and avoid rubbery texture.
- Make ahead: Prepare the mango salsa and lime-chili sauce in advance; they taste even better after sitting for a while!
- Experiment with grains: Switch up rice or quinoa with other grains like farro or couscous for different textures.
Best Side Dishes for Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Pairing side dishes can elevate your meal experience. Here are some great options that complement the flavors of your Shrimp and Avocado Bowls well.
- Steamed Asparagus: Lightly seasoned asparagus brings a fresh crunch that pairs well with the creamy avocado.
- Corn on the Cob: Grilled or boiled corn adds sweetness; consider sprinkling it with lime juice for extra zest.
- Black Bean Salad: This protein-packed salad adds heartiness; mix black beans, corn, red onion, and cilantro for flavor.
- Cilantro Lime Rice: Fluffy rice flavored with cilantro and lime is a perfect base to accompany your bowls.
- Chips and Guacamole: A classic starter that complements tropical flavors while providing extra crunch.
- Roasted Sweet Potatoes: Their natural sweetness contrasts nicely with zesty flavors in your main dish.
Common Mistakes to Avoid
Many people can make simple errors when preparing Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce. Here are some common mistakes to watch for.
- Skipping the marination: Not allowing the shrimp to marinate can lead to bland flavors. Marinate for at least 15 minutes to enhance taste.
- Overcooking the shrimp: Cooking shrimp too long makes them tough and rubbery. Cook until pink for a tender bite.
- Using unripe avocados: Unripe avocados lack creaminess and flavor. Choose ripe avocados that yield slightly when pressed.
- Ignoring seasoning: Failing to season each component can result in a flat dish. Season shrimp, salsa, and sauce for balanced flavor.
- Not letting the salsa chill: Serving mango salsa warm diminishes its refreshing quality. Chill it for at least 30 minutes before serving.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in airtight containers for up to 2 days.
- Keep components separate to maintain freshness, especially avocado.
Freezing Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
- Freeze shrimp and mango salsa in separate containers for up to 3 months.
- Avoid freezing avocado as it may become mushy after thawing.
Reheating Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
- Oven: Preheat to 350°F (175°C). Wrap in foil and heat for about 10-15 minutes until warmed through.
- Microwave: Place in a microwave-safe dish, cover, and heat in 30-second intervals until hot.
- Stovetop: Heat in a skillet over medium heat, stirring occasionally until warm.
Frequently Asked Questions
Can I use frozen shrimp for Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce?
Yes, frozen shrimp can be used. Just ensure they are fully thawed before cooking for best results.
What grains can I use instead of rice?
You can substitute quinoa, farro, or even cauliflower rice for a lower-carb option while still enjoying this delicious dish.
How do I customize the lime-chili sauce?
Feel free to adjust the spice level by adding more chili powder or including fresh jalapeños. You can also swap Greek yogurt for sour cream if desired.
Are Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce healthy?
Absolutely! This recipe features lean protein from shrimp, healthy fats from avocado, and vitamins from fresh mango and veggies.
Final Thoughts
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are not only vibrant but also versatile. You can easily customize them according to your preferences by adding other proteins or vegetables. Enjoy this tropical delight any day of the week!
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
- Total Time: 25 minutes
- Yield: Serves 4
Description
Indulge in the vibrant flavors of Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce. This tropical-inspired dish combines juicy, grilled shrimp with creamy avocado and a fresh, zesty mango salsa, making it the perfect choice for a quick lunch or a festive dinner.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1–2 ripe avocados, sliced
- 1 large ripe mango, diced
- 1/4 cup diced red onion
- Juice of 1 lime
- 1/4 cup plain Greek yogurt
- 2 cups cooked rice or quinoa
- Fresh cilantro, chopped (for garnish)
- Chili powder, salt, and pepper to taste
Instructions
- Prepare the Mango Salsa: In a bowl, combine diced mango, red onion, lime juice, cilantro, and salt. Mix well and refrigerate.
- Make the Lime-Chili Sauce: Whisk together Greek yogurt, chili powder, lime zest and juice, honey (if using), salt, and pepper in another bowl; set aside.
- Cook the Shrimp: Season shrimp with chili powder, salt, and pepper. Heat oil in a grill pan over medium-high heat and cook shrimp for 2-3 minutes per side until pink.
- Assemble the Bowls: Add cooked rice or quinoa to bowls. Top with grilled shrimp, sliced avocado, and mango salsa.
- Drizzle with Sauce: Finish each bowl with lime-chili sauce and garnish with cilantro.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 525
- Sugar: 9g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 220mg
