Hey y’all! If you’re looking for a meal that’s both light and bursting with flavor, these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are your answer. They’re perfect for a quick lunch, a delightful dinner, or impressing your guests at a gathering. The fresh mango salsa and zesty lime-chili sauce perfectly complement the tender shrimp and creamy avocado, making every bite an explosion of taste. Let’s get cooking!
Why You’ll Love This
- The combination of shrimp and avocado provides a nutritious, protein-rich meal.
- Fresh mango salsa adds a touch of sweetness and vibrant color.
- Easy to prepare in under 30 minutes, perfect for busy days.
- The lime-chili sauce adds a delightful kick without overpowering flavors.
- Great for meal prep and versatile for various dietary preferences.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 mango, peeled and diced
- 1/2 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 2 limes, juiced
- 1 tbsp chili powder
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 cups cooked rice or quinoa for serving
Directions
Prepare the Shrimp
In a bowl, combine shrimp, 1 lime juice, chili powder, and a pinch of salt. Heat olive oil in a skillet over medium-high heat. Cook shrimp for 2-3 minutes on each side until pink and slightly caramelized. Remove from heat and set aside.
Make the Mango Salsa
In a separate bowl, mix mango, red onion, cilantro, and the juice of 1 lime. Season with salt and pepper to taste. Stir until well combined and set aside.
Assemble the Bowls
Divide cooked rice or quinoa into bowls. Top with shrimp, diced avocados, and mango salsa. Drizzle with any remaining lime juice for extra freshness.
Notes
- For perfectly cooked shrimp, avoid overcooking to maintain tenderness. Learn more about cooking shrimp.
- Use ripe but firm avocados for the best texture.
- This dish can be served warm or chilled, making it versatile for any season.
Variations
- Spicy Version: Add a diced jalapeño to the mango salsa for extra heat.
- Vegan Alternative: Substitute shrimp with grilled tofu or chickpeas.
- Grain-Free Option: Use cauliflower rice instead of traditional rice.
Required Equipment
- Cutting board and knife
- Mixing bowls
- Skillet
- Spatula
Storage Instructions
Store any leftover components separately in airtight containers in the refrigerator. The shrimp and salsa will last for up to 2 days. Reassemble the bowls just before serving to maintain freshness.
Suggested Pairings
Serve these shrimp and avocado bowls with a crisp white wine like Sauvignon Blanc or a refreshing iced tea. They pair wonderfully with a light salad or a side of grilled vegetables.
Pro Tips
- Marinate the shrimp for at least 15 minutes to infuse the flavors. Learn more about marinating shrimp.
- If using frozen shrimp, make sure they are fully thawed before cooking.
- To prevent the avocado from browning, add it to the bowls just before serving.
FAQ
Can I use frozen shrimp for this recipe?
Yes, just ensure they are thawed and drained before cooking to prevent excess moisture.
What can I substitute for mango?
Pineapple or peaches are great alternatives that also provide a sweet and tangy flavor.
How can I make this dish spicier?
Add more chili powder or a splash of hot sauce to the lime-chili sauce for an extra kick.