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

Introduction
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a vibrant, fresh, and flavorful meal that brings together tropical ingredients in a satisfying and healthy dish. The combination of succulent shrimp, creamy avocado, sweet and tangy mango salsa, and a zesty lime-chili sauce makes every bite a burst of sunshine. Whether served as a light dinner, a refreshing lunch, or a delightful appetizer, these bowls offer a perfect balance of flavors, textures, and nutrients. The easy-to-make components come together effortlessly, offering a tropical experience that will leave you craving more.

The History of Shrimp and Avocado Bowls
Shrimp bowls have long been popular in coastal regions around the world, particularly in Latin American and Southeast Asian cuisines, where shrimp is often paired with fresh, vibrant ingredients. The addition of avocado in these bowls reflects the influence of Mexican cuisine, where avocados are a key ingredient in dishes such as guacamole and tacos. Mango salsa is a tropical favorite, adding a refreshing, sweet contrast to the rich shrimp and creamy avocado. Lime-chili sauces, commonly used in Mexican and Caribbean cooking, provide a spicy and citrusy kick that enhances the flavors of the dish, making it a beloved option in many cultures that appreciate the combination of heat, citrus, and fresh produce.

Ingredients Breakdown

• For the Shrimp and Bowls:
  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 avocados, sliced
  • 2 cups cooked quinoa or rice (optional)
  • Fresh cilantro for garnish
• For the Mango Salsa:
  • 1 ripe mango, diced
  • 1/4 red onion, finely chopped
  • 1/2 red bell pepper, diced
  • 1/2 cucumber, diced
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon lime juice
  • Salt and pepper to taste
• For the Lime-Chili Sauce:
  • 1/4 cup sour cream or Greek yogurt
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt to taste

Step-by-Step Recipe

1. Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side, until pink and opaque. Remove from heat and set aside.
2. Make the Mango Salsa: In a medium bowl, combine the diced mango, red onion, red bell pepper, cucumber, and chopped cilantro. Drizzle with lime juice and season with salt and pepper to taste. Toss to combine and set aside.
3. Prepare the Lime-Chili Sauce: In a small bowl, whisk together sour cream (or Greek yogurt), lime juice, chili powder, garlic powder, and salt until smooth and creamy. Adjust seasoning as desired.
4. Assemble the Bowls: Divide the cooked quinoa or rice (if using) among serving bowls. Arrange sliced avocado, cooked shrimp, and mango salsa on top. Drizzle with the lime-chili sauce and garnish with fresh cilantro.
5. Serve and Enjoy: Serve the bowls immediately, or store them separately in the fridge if preparing ahead. Enjoy this fresh, zesty dish for lunch, dinner, or a vibrant meal any time of the day!

Tips for the Perfect Shrimp and Avocado Bowls
For the best flavor, use fresh, high-quality shrimp. If you want a spicier kick, you can add diced jalapeños or a pinch of cayenne pepper to the mango salsa or lime-chili sauce. If you don’t want to use quinoa or rice, you can substitute it with a bed of mixed greens for a lighter option. To make the dish even more vibrant, add a handful of chopped fresh herbs like mint or basil to the mango salsa. For extra crunch, consider adding toasted nuts or seeds, like pumpkin or sunflower seeds, as a garnish.

Variations and Customizations
This dish is highly customizable to suit your tastes. If you prefer a different protein, you can swap the shrimp for grilled chicken, fish, or tofu for a vegetarian option. For a tangy twist, you can add a spoonful of Greek yogurt or a dash of hot sauce to the mango salsa. Feel free to experiment with the Lime-Chili Sauce by adjusting the spice level or adding a splash of hot sauce for extra heat. You can also serve the ingredients in tacos or lettuce wraps for a fun twist!

Health Considerations and Nutritional Value
Shrimp is a low-calorie, high-protein seafood choice that provides essential nutrients like vitamin B12, selenium, and iodine. Avocados offer heart-healthy fats and fiber, while mangoes are packed with vitamins A and C, as well as antioxidants. Using quinoa or rice as a base adds fiber and complex carbohydrates. The lime-chili sauce provides a creamy, tangy flavor without adding too many extra calories. This dish is naturally gluten-free and can be made dairy-free or vegan by opting for plant-based yogurt and adjusting the toppings.

FAQ
Can I use frozen shrimp? Yes, just make sure to thaw them completely before cooking to ensure they cook evenly.
What can I substitute for quinoa or rice? You can use cauliflower rice, mixed greens, or any other grain of your choice, like farro or couscous.
Can I make the lime-chili sauce ahead of time? Yes, the lime-chili sauce can be prepared in advance and stored in the fridge for up to 3 days.
Can I use other fruits for the salsa? Absolutely! You can swap the mango for pineapple, papaya, or even peaches for a different tropical flavor.
How can I make this dish spicier? Add diced jalapeños to the mango salsa or a pinch of cayenne pepper to the lime-chili sauce for extra heat.

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

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a refreshing and vibrant meal packed with tropical flavors. This easy-to-make dish combines fresh shrimp, creamy avocado, and tangy salsa, making it a perfect healthy choice for any occasion.

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Total Time 25 minutes mins

Servings 4

Ingredients

  

For the Bowls:

• 1 lb large shrimp peeled and deveined
• 1 –2 ripe avocados sliced
• 1 large ripe mango diced
• 2 cups cooked rice or quinoa
• Fresh cilantro chopped (for garnish)
• Lime wedges for serving

For the Lime-Chili Sauce:

• 1/4 cup plain Greek yogurt
• 1 tbsp mayonnaise optional
• 1 tsp chili powder
• Zest and juice of 1 lime
• 1 tsp honey or agave
• Salt and pepper to taste

For the Mango Salsa:

• 1 diced mango
• 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

Instructions

 

• Step 1: Prepare the mango salsa by combining diced mango, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt in a bowl. Mix well and refrigerate until ready to serve.
• Step 2: Make the lime-chili sauce by whisking together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper. Adjust the seasoning to your preference and set aside.
• Step 3: Pat the shrimp dry and season with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook the shrimp for 2-3 minutes on each side until they turn pink and slightly charred.
• Step 4: Assemble the bowls by adding a layer of cooked rice or quinoa to each bowl. Top with grilled shrimp, sliced avocado, and mango salsa.
• Step 5: Drizzle the lime-chili sauce generously over the bowls. Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy right away!

Notes

For extra crunch, sprinkle toasted pepitas, chopped nuts, or tortilla strips on top of the bowls.
The shrimp can be stored in an airtight container in the refrigerator for up to 2-3 days or frozen for up to 1 month.
If you prefer, you can substitute the shrimp with grilled chicken or tofu for a different protein option.
To adjust the spice levels, simply reduce or omit the jalapeño in the salsa or use mild chili powder.