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Shrimp Avocado Mango Bowls

Featured in Master the Art of Main Course Creation.

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce is a refreshing and flavorful dish that brings a taste of the tropics to your table. This recipe features grilled shrimp seasoned with chili and garlic powder, served over a bed of rice or quinoa, and topped with creamy avocado and a sweet and tangy mango salsa. The lime-chili sauce, made with Greek yogurt, lime, and honey, adds a zesty and slightly spicy kick that complements the other ingredients perfectly. This dish is not only delicious but also nutritious, providing a balanced meal with protein, healthy fats, and complex carbohydrates. It’s ideal for a quick weeknight dinner or meal prep, and can be easily customized with different proteins or toppings. The combination of fresh ingredients and vibrant flavors makes this bowl a delightful and satisfying meal.
Rana
Updated on Fri, 28 Feb 2025 02:46:08 GMT
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These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce sound like a burst of sunshine in a bowl! Let's rewrite this recipe with a warm, personal touch, making it feel like we're creating something special together.

Imagine a dish that transports you to a tropical paradise with every bite. These Shrimp and Avocado Bowls are a celebration of fresh, vibrant flavors, combining the sweetness of mango, the creaminess of avocado, and the smoky char of grilled shrimp. It’s the kind of meal that makes you feel good from the inside out, perfect for a sunny day or a cozy evening.

Ingredient Essentials

Large Shrimp:
Shrimp provide a lean, flavorful protein. Choose fresh or high-quality frozen shrimp.
Ripe Avocados:
Avocados add a creamy, rich texture. Look for avocados that yield slightly to gentle pressure.
Ripe Mangoes:
Mangoes bring a sweet, tropical flavor. Select ripe mangoes that are fragrant and slightly soft.
Cooked Rice or Quinoa:
Rice or quinoa serves as a hearty base. Use your favorite variety.
Fresh Cilantro:
Cilantro adds a fresh, herbaceous note. Choose bright green cilantro.
Lime Wedges:
Lime wedges provide a zesty, citrusy finish. Select firm, juicy limes.
Greek Yogurt or Sour Cream:
This is the base for the creamy lime-chili sauce.
Mayonnaise (Optional):
Mayonnaise adds extra creaminess to the sauce.
Chili Powder:
Chili powder adds a warm, smoky spice. Use a mild or hot variety based on your preference.
Red Onion:
Red onion adds a sharp, slightly sweet flavor to the salsa.
Jalapeño (Optional):
Jalapeño adds a spicy kick to the salsa. Adjust the amount based on your spice tolerance.
Honey or Agave:
Honey or agave adds a touch of sweetness to the sauce.

Crafting Your Shrimp and Avocado Bowls

Preparing the Mango Salsa:
Combine diced mango, red onion, jalapeño (if using), lime juice, cilantro, and salt in a bowl.
Mix gently and refrigerate to allow flavors to meld.
Making the Lime-Chili Sauce:
Whisk together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper in a bowl.
Adjust seasoning to taste.
Cooking the Shrimp:
Pat shrimp dry and season with chili powder, garlic powder, salt, and pepper.
Heat a grill pan or skillet over medium-high heat with olive oil.
Cook shrimp for 2-3 minutes per side until pink and slightly charred.
Assembling the Bowls:
Add rice or quinoa to each bowl.
Arrange grilled shrimp, sliced avocado, and mango salsa on top.
Drizzle lime-chili sauce generously over the bowls.
Garnishing and Serving:
Sprinkle chopped cilantro over the bowls.
Serve with lime wedges on the side.

I love how the sweetness of the mango complements the smoky shrimp. It's a flavor combination that always brings a smile to my face.

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Serving Suggestions

Serve these bowls as a light lunch or a vibrant dinner. Add toasted pepitas or chopped nuts for extra crunch.

Flavorful Variations

Substitute shrimp with grilled chicken or tofu. Add black beans or corn for extra texture. Use different grains like farro or couscous.

Storage and Reheating

Store components separately in airtight containers in the refrigerator for up to 2-3 days. Freeze cooked shrimp for up to 1 month.

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Chef's Helpful Tips

Use fresh or high-quality frozen shrimp.
Choose ripe, but not overly soft, mangoes and avocados.
Prep the mango salsa and lime-chili sauce in advance.
Don’t overcook the shrimp.
Add a squeeze of lime juice just before serving for brightness.

These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a delightful and refreshing meal that’s perfect for any occasion. It’s a celebration of fresh, vibrant flavors that come together beautifully. I hope you enjoy creating and savoring this tropical-inspired dish as much as I do.

Frequently Asked Questions

→ Can I use frozen shrimp?
Yes, thaw and pat dry before cooking.
→ Can I substitute the mango?
Pineapple or peaches work well.
→ Can I use brown rice?
Yes, brown rice or any grain of your choice works.
→ Can I make the sauces ahead of time?
Yes, both sauces can be made ahead and stored in the fridge.
→ How do I make it spicier?
Add more jalapeño to the salsa or use a spicier chili powder in the sauce.

Shrimp Avocado Mango Bowls

Vibrant Shrimp and Avocado Bowls with sweet mango salsa and zesty lime-chili sauce. A quick and delicious tropical meal.

Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes
By: Rana

Category: Main Courses

Difficulty: Easy

Cuisine: Tropical

Yield: 4 Servings

Dietary: Gluten-Free

Ingredients

→ For the Bowls

01 1 lb large shrimp, peeled and deveined
02 1–2 ripe avocados, sliced
03 1 large ripe mango, diced
04 2 cups cooked rice or quinoa
05 Fresh cilantro, chopped (for garnish)
06 Lime wedges (for serving)

→ For the Lime-Chili Sauce

07 1/4 cup plain Greek yogurt
08 1 tbsp mayonnaise (optional)
09 1 tsp chili powder
10 Zest and juice of 1 lime
11 1 tsp honey or agave
12 Salt and pepper to taste

→ For the Mango Salsa

13 1 diced mango
14 1/4 cup diced red onion
15 1 small jalapeño, finely chopped (optional)
16 Juice of 1 lime
17 1–2 tbsp chopped fresh cilantro
18 Salt to taste

Instructions

Step 01

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 set aside in the fridge.

Step 02

Make the lime-chili sauce by whisking together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper. Adjust seasoning to taste and set aside.

Step 03

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 per side until pink and slightly charred.

Step 04

Assemble the bowls by adding a base of cooked rice or quinoa to each bowl. Arrange grilled shrimp, sliced avocado, and mango salsa on top.

Step 05

Drizzle lime-chili sauce generously over the bowls. Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy immediately!

Notes

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

Tools You'll Need

  • Grill pan or skillet
  • Mixing bowls

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Shellfish