These shrimp and avocado bowls are a tasty treat! Juicy shrimp, creamy avocado, and refreshing mango salsa come together for a bright, colorful dish. Yum!
Trust me, the zingy lime-chili sauce takes it to another level. I love piling everything into a bowl and enjoying it all at once—perfect for a sunny day! 😋
Making this dish is a breeze! Just grill the shrimp, mix the salsa, and you’re good to go. Easy yet impressive—your friends will think you’re a pro!
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is ideal for this dish. If you can’t get fresh, frozen shrimp works well too. Just make sure it’s fully thawed before cooking. For a different protein, try grilled chicken or tofu as alternatives.
Spices: I love using chili powder, garlic powder, and paprika for flavor. If you want a milder dish, consider omitting the chili powder or using smoked paprika for a fun twist.
Avocado: Go for ripe, creamy avocados for the best taste. If avocados are hard to find or you have dietary preferences, you can substitute with sliced cucumber or a sprinkle of feta cheese for a different texture.
Mango: Fresh mango brings a nice sweetness, but if it’s out of season, canned mango works too (just drain it well). You could also substitute with pineapple or peaches for a tropical twist.
How Do You Cook Shrimp Perfectly Without Overcooking?
Cooking shrimp can be tricky since they cook quickly. Here’s how to get it right:
- Heat your skillet or grill pan to medium-high before adding the shrimp.
- Cook on each side for just 2-3 minutes. The shrimp should turn pink and opaque when done.
- Don’t walk away! Overcooked shrimp can become rubbery. Once they look ready, take them off the heat.
For an added flavor dimension, you can marinate the shrimp in the spice mix for about 15-30 minutes before cooking!
How to Make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Ingredients You’ll Need:
For the Bowls:
- 1 lb shrimp, peeled and deveined
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cups cooked rice (white or brown)
- 1 ripe avocado, sliced
- 1 cup mango, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1/2 tsp jalapeño, minced (optional)
For the Lime-Chili Sauce:
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- 1 tsp chili sauce (like Sriracha)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. It’s quick and easy, perfect for a delicious meal that’s ready in no time!
Step-by-Step Instructions:
1. Season the Shrimp:
In a bowl, toss the peeled and deveined shrimp with olive oil, chili powder, garlic powder, paprika, salt, and pepper. Make sure all the shrimp are well coated with the spices for maximum flavor!
2. Cook the Shrimp:
Preheat a grill pan or skillet over medium-high heat. Once hot, add the seasoned shrimp. Cook each side for about 2-3 minutes or until they turn pink and opaque. Once cooked, remove the shrimp from the heat and set aside.
3. Make the Mango Salsa:
In another bowl, combine the diced mango, finely chopped red onion, chopped cilantro, lime juice, and minced jalapeño (if using). Mix everything well and set aside for some fresh flavors to meld together!
4. Prepare the Lime-Chili Sauce:
In a small bowl, whisk together the mayonnaise, lime juice, chili sauce, and a pinch of salt and pepper until smooth. Taste and adjust the seasoning as needed for your preference.
5. Assemble Your Bowls:
In individual serving bowls, start with a layer of cooked rice at the bottom. Then, add the cooked shrimp and arrange avocado slices on top. Spoon the mango salsa over the shrimp and avocado for a fresh burst of flavor.
6. Add the Lime-Chili Sauce:
Drizzle the lime-chili sauce generously over the assembled bowls. If you’d like, garnish with extra cilantro for a lovely presentation!
7. Serve and Enjoy:
Serve your delicious shrimp and avocado bowls immediately while they’re fresh and warm. Enjoy every bite!
Can I Use Frozen Shrimp in This Recipe?
Absolutely! Just be sure to thaw the shrimp completely before cooking. You can thaw them overnight in the refrigerator or place them in a sealed plastic bag and submerge in cold water for about 15-20 minutes. Drain and pat them dry to avoid excess moisture while cooking.
What If I Don’t Have Mango?
No worries! You can substitute mango with diced pineapple or diced peaches for a similar sweetness and texture. Both options will add a lovely fruity flavor to your dish. Just ensure they are ripe for the best taste!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To keep the avocado fresh, you can squeeze a bit of lime juice on it before storing. Reheat the shrimp gently in a pan over medium heat to avoid overcooking.
Can I Make the Lime-Chili Sauce Ahead of Time?
Yes, you can! The lime-chili sauce can be prepared in advance and stored in the fridge for up to a week. Just give it a good stir before using, as the ingredients may separate while sitting. Adjust the lime juice and chili sauce to taste when ready to serve!
