If you're looking for a meal that's both refreshing and satisfying, this Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce is exactly what you need. Packed with vibrant flavors, this dish brings together succulent shrimp, creamy avocado, and a zesty mango salsa topped with a spicy lime-chili sauce. It’s the perfect healthy, light meal for any occasion.
Ingredients
1 lb shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
2 ripe avocados, sliced
1 cup cooked quinoa or rice
1 cup mango, diced
½ red onion, finely chopped
¼ cup cilantro, chopped
1 small jalapeño, diced (optional)
Juice of 1 lime
1 tablespoon honey or agave syrup
1 tablespoon olive oil
½ teaspoon chili powder
Salt to taste
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat olive oil in a large skillet over medium heat.
Season the shrimp with garlic powder, smoked paprika, salt, and pepper. Cook the shrimp in the skillet for 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set them aside.
For the mango salsa, combine the diced mango, red onion, cilantro, and jalapeño (if using) in a bowl. Drizzle the lime juice over the salsa and mix well.
In a small bowl, whisk together the lime juice, honey, olive oil, chili powder, and salt to make the lime-chili sauce.
To assemble the bowls, divide the cooked quinoa or rice between serving bowls. Top each bowl with slices of avocado, cooked shrimp, and mango salsa. Drizzle the lime-chili sauce over the top.
Serve immediately and enjoy the burst of fresh and bold flavors!
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Variations
For a vegetarian version, substitute the shrimp with grilled tofu or tempeh.
You can also try using a different grain like couscous or farro instead of quinoa or rice.
If you like it spicier, increase the amount of jalapeño in the mango salsa or add extra chili powder to the sauce.
Storage/Reheating
This dish is best enjoyed fresh, but if you have leftovers, I recommend storing the shrimp and mango salsa separately to prevent sogginess. The shrimp can be stored in an airtight container in the fridge for up to 2 days. Reheat the shrimp in a skillet over low heat. The mango salsa should be eaten within 1 day for the freshest taste. I also suggest storing the lime-chili sauce in a separate container in the fridge, where it will keep for about 3 days.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking. I usually place them in a colander under cold running water for a few minutes.
Can I make the mango salsa ahead of time?
Yes, you can prepare the mango salsa ahead of time. Store it in an airtight container in the fridge for up to 1 day. The flavors will meld even more as it sits!
Can I make the lime-chili sauce without honey?
Yes! If you prefer a savory sauce, you can omit the honey and adjust the chili powder to your taste for an extra kick.
How can I make this recipe gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free quinoa or rice. Just double-check your other ingredients to ensure they don't contain any gluten.
Can I use another type of fruit for the salsa?
Definitely! While mango is traditional, you could use other fruits like pineapple, papaya, or even peaches to create a unique twist on the salsa.
Conclusion
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a delightful way to enjoy fresh, bold flavors. With succulent shrimp, creamy avocado, and a zesty salsa, topped with a tangy lime-chili sauce, this dish is perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a healthy, light meal, this recipe is sure to satisfy.
Recipe:
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a perfect balance of fresh, vibrant flavors that make a healthy, light meal. Succulent shrimp paired with creamy avocado and a zesty mango salsa, topped with a spicy lime-chili sauce, deliver an unforgettable burst of flavor. Ideal for a quick weeknight dinner or a light weekend meal, this dish is both easy to make and packed with nutrients. Ready in just 25 minutes, it’s the ultimate meal for those seeking something delicious and satisfying.
Ingredients
1 lb shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
2 ripe avocados, sliced
1 cup cooked quinoa or rice
1 cup mango, diced
½ red onion, finely chopped
¼ cup cilantro, chopped
1 small jalapeño, diced (optional)
Juice of 1 lime
1 tablespoon honey or agave syrup
1 tablespoon olive oil
½ teaspoon chili powder
Salt to taste
Instructions
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Cook Shrimp: Heat olive oil in a large skillet over medium heat. Season shrimp with garlic powder, smoked paprika, salt, and pepper. Cook shrimp for 2-3 minutes on each side until pink and cooked through. Remove from skillet and set aside.
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Make Mango Salsa: Combine diced mango, red onion, cilantro, and jalapeño (if using) in a bowl. Drizzle with lime juice and toss to combine.
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Prepare Lime-Chili Sauce: In a small bowl, whisk together lime juice, honey, olive oil, chili powder, and salt.
-
Assemble Bowls: Divide cooked quinoa or rice into serving bowls. Top each with avocado slices, shrimp, and mango salsa. Drizzle lime-chili sauce over the top.
-
Serve: Enjoy immediately for a fresh and bold meal.
Notes
Variations: For a vegetarian version, swap shrimp for tofu or tempeh. You can also switch quinoa with couscous or farro for a different grain.
Storage: Store shrimp and mango salsa separately. Shrimp can last 2 days in the fridge, while salsa is best consumed within 1 day. Lime-chili sauce lasts 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared, Fresh
- Cuisine: Fusion
Nutrition
- Serving Size: 4 servings
- Calories: 420 kcal
