Name: Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 cup mango, diced; 1/2 red onion, finely chopped; 1 jalapeño, minced; 1/4 cup cilantro, chopped; 2 limes, juiced; 1 lb shrimp, peeled and deveined; 2 ripe avocados, diced; 1 tsp chili powder; Salt and pepper to taste; Olive oil for cooking

Introduction

Discover the vibrant flavors of these Shrimp and Avocado Bowls, topped with fresh mango salsa and a zesty lime-chili sauce. This colorful dish is quick to prepare and perfect for a light, healthy meal any day of the week.

A white bowl filled with grilled shrimp with char marks arranged on one side over a base of light-colored cooked grains. Next to the shrimp, there are bright yellow mango cubes mixed with small bits of red onion and tomato, topped with chopped green herbs. On the other side, there are slices of green avocado and yellow squash layered neatly. A creamy pinkish sauce with herbs is being poured over the middle by a metallic container from above. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb shrimp, peeled and deveined
2 ripe avocados, diced
1 cup mango, diced
1/2 red onion, finely chopped
1 jalapeño, minced
1/4 cup cilantro, chopped
2 limes, juiced
1 tsp chili powder
Salt and pepper to taste
Olive oil for cooking

Instructions

Step 1: In a bowl, combine the diced mango, finely chopped red onion, minced jalapeño, chopped cilantro, and lime juice. Stir well to make the mango salsa and set it aside.
Step 2: Heat olive oil in a skillet over medium heat. Add the shrimp, season with chili powder, salt, and pepper, and cook for 3 to 4 minutes until the shrimp turn pink and are opaque.
Step 3: In serving bowls, arrange a layer of diced avocado, then add the cooked shrimp on top, and finish with a generous spoonful of mango salsa.
Step 4: Drizzle additional lime juice and lime-chili sauce over the bowls if desired, serve immediately, and enjoy your fresh, flavorful meal.

Tips & Variations

For extra heat, increase the amount of jalapeño in the mango salsa or add a pinch of cayenne pepper to the shrimp seasoning.
This dish is delicious served warm or cold, making it versatile for different preferences and occasions.
Swap shrimp for grilled chicken or tofu for a different protein option.

Storage

Store leftover shrimp and salsa separately in airtight containers in the refrigerator for up to 2 days. When ready to eat, reheat the shrimp gently in a skillet or microwave, then assemble the bowls fresh with avocado to prevent browning.

How to Serve

A white bowl filled with a base layer of light beige cooked rice topped by five grilled shrimp with charred black grill marks on the right side, bright yellow mango cubes mixed with red tomato pieces and purple onion bits on the bottom left, and green avocado slices arranged in a fan shape along the top left. Fresh green chopped cilantro is scattered across the toppings. A woman's hand pours a creamy, light orange sauce with red specks onto the center of the bowl. The background shows a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salsa in advance?

Yes, the mango salsa can be made a few hours ahead and refrigerated. This allows the flavors to meld, but for the freshest taste, add avocado just before serving.

What can I use instead of jalapeño if I prefer less spice?

If you want a milder flavor, replace jalapeño with a small amount of diced bell pepper or omit it entirely. You can also use mild chili powder to keep some warmth without heat.

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

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★★★★★

4.9 from 116 reviews

This vibrant Shrimp and Avocado Bowl with Mango Salsa and Lime-Chili Sauce is a refreshing and healthy meal that combines juicy sautéed shrimp with creamy avocado and a zesty mango salsa. Perfect for a quick lunch or light dinner, this dish offers a delightful blend of spicy, tangy, and sweet flavors inspired by Mexican cuisine.

Author: Ella
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Mexican

Ingredients

Scale

For the Mango Salsa

1 cup mango, diced
1/2 red onion, finely chopped
1 jalapeño, minced
1/4 cup cilantro, chopped
2 limes, juiced

For the Shrimp and Bowl Assembly

1 lb shrimp, peeled and deveined
2 ripe avocados, diced
1 tsp chili powder
Salt and pepper to taste
Olive oil for cooking

Instructions

Prepare the Mango Salsa: In a mixing bowl, combine the diced mango, finely chopped red onion, minced jalapeño, chopped cilantro, and freshly squeezed lime juice. Stir well to blend the flavors and set the salsa aside to let the flavors meld.
Cook the Shrimp: Heat a skillet over medium heat and add a splash of olive oil. Once hot, add the peeled and deveined shrimp. Season with chili powder, salt, and pepper. Cook the shrimp for about 3 to 4 minutes until they become pink and opaque, turning occasionally to cook evenly.
Assemble the Bowls: In individual serving bowls, place a layer of diced avocado as the base. Top with the freshly cooked shrimp and then spoon the mango salsa generously over the top for a fresh, vibrant finish.
Add Final Touches and Serve: Drizzle additional lime juice and optional lime-chili sauce over the assembled bowls to enhance the tangy and spicy flavor profile. Serve immediately to enjoy the best freshness and flavor.