Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a delightful tropical dish that combines fresh, vibrant flavors in one bowl. Perfect for weeknight dinners or meal prep, this recipe features grilled shrimp, creamy avocado, sweet mango salsa, and a zesty lime-chili sauce. Whether you’re hosting a dinner party or enjoying a cozy night in, these bowls are sure to impress.
Why You’ll Love This Recipe
- Quick to Prepare: With just 15 minutes of prep and 10 minutes of cooking time, you can have a delicious meal on the table in under 30 minutes.
- Fresh Flavors: The combination of smoky grilled shrimp, ripe avocados, and refreshing mango salsa creates a flavor explosion that is both satisfying and healthy.
- Versatile Ingredients: Customize your bowl by adding your favorite grains like quinoa or rice, and adjust the spice level to suit your taste.
- Nutritious Meal: Packed with protein from shrimp and healthy fats from avocado, this dish is both nourishing and filling.
- Perfect for Meal Prep: These bowls store well in the fridge, making them a great option for lunches throughout the week.
Tools and Preparation
To create these vibrant Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce, you’ll need some essential tools to make the process smooth.
Essential Tools and Equipment
- Grill pan or skillet
- Mixing bowls
- Knife
- Cutting board
Importance of Each Tool
- Grill pan or skillet: Ideal for achieving perfectly cooked shrimp with a lovely char.
- Mixing bowls: Essential for preparing mango salsa and lime-chili sauce without any mess.
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tsp chili powder
- Salt and pepper to taste
For the Mango Salsa
- 1 large ripe mango, diced
- 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
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 Assembly
- 1-2 ripe avocados, sliced
- 2 cups cooked rice or quinoa
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How to Make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Step 1: Prepare the Mango Salsa
Combine diced mango, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt in a bowl. Mix well until combined. Set aside in the fridge to chill while you prepare the shrimp.
Step 2: Make the Lime-Chili Sauce
In another mixing bowl, whisk together Greek yogurt, mayonnaise (if using), chili powder, lime zest and juice, honey, salt, and pepper. Adjust seasoning to taste. Set aside.
Step 3: Cook the Shrimp
Pat the shrimp dry with paper towels. Season them with chili powder, garlic powder (if using), salt, and pepper. Heat your grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook the shrimp for 2-3 minutes per side until they turn pink and slightly charred.
Step 4: Assemble the Bowls
Add a base of cooked rice or quinoa into each bowl. Arrange grilled shrimp on top along with sliced avocado and mango salsa.
Step 5: Drizzle with Lime-Chili Sauce
Generously drizzle lime-chili sauce over each bowl. Garnish with freshly chopped cilantro and serve with lime wedges on the side. Enjoy immediately!
How to Serve Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are not only delicious but also versatile. Here are some creative ways to serve them for a delightful meal experience.
For a Festive Gathering
- Add Toppings: Set up a topping bar with options like sliced jalapeños, diced tomatoes, or crumbled feta cheese for guests to customize their bowls.
- Family Style: Serve the ingredients in separate bowls on a large platter, allowing everyone to build their own shrimp and avocado bowls.
As a Quick Lunch
- Meal Prep: Prepare individual containers ahead of time for an easy grab-and-go lunch option. This is perfect for busy weekdays.
- Wrap It Up: Use the ingredients to create wraps by placing them in tortillas, making it portable and fun.
For a Light Dinner
- Squeeze Fresh Lime: Just before eating, squeeze fresh lime over the bowl for an extra burst of flavor.
- Pair with Wine: Serve alongside a chilled white wine, like Sauvignon Blanc, to enhance the tropical flavors.
As Part of a Brunch Spread
- Mini Bowls: Create smaller versions of the bowls as part of a brunch table spread. They make an attractive and tasty addition.
- Smoothies on the Side: Offer refreshing fruit smoothies that complement the tropical theme of the meal.
How to Perfect Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
To make your Shrimp and Avocado Bowls truly exceptional, consider these helpful tips.
- Seasoning: Use enough chili powder and salt on your shrimp to ensure they have a robust flavor that stands out against the creamy avocado.
- Fresh Ingredients: Opt for ripe avocados and fresh mangoes for the best taste and texture in your bowls.
- Grill Temperature: Make sure your grill pan or skillet is hot enough before adding shrimp to achieve that perfect char without overcooking.
- Chill Your Salsa: Allow your mango salsa to sit in the fridge for at least 30 minutes; this allows the flavors to meld beautifully.
Best Side Dishes for Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Pairing side dishes with your Shrimp and Avocado Bowls can elevate your dining experience. Here are some great options:
- Crispy Tortilla Chips: Serve alongside crispy tortilla chips with salsa or guacamole for added crunch.
- Black Bean Salad: A refreshing black bean salad complements the flavors while adding more protein and fiber.
- Corn on the Cob: Grilled corn drizzled with lime juice makes a sweet addition that pairs well with shrimp.
- Mixed Green Salad: A light salad with vinaigrette will balance out the richness of the avocado and shrimp.
- Quinoa Salad: A lemony quinoa salad adds texture and nutrition while being a great match for tropical flavors.
- Roasted Vegetables: Seasoned roasted vegetables provide a hearty side that enhances the overall meal presentation.
Common Mistakes to Avoid
When making Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce, it’s easy to make some common mistakes. Here are a few to watch out for:
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Overcooking the shrimp: Cooking shrimp for too long can make them tough. Aim for 2-3 minutes per side until they turn pink and slightly charred.
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Skipping the marinade: Not seasoning the shrimp properly can lead to bland flavors. Use chili powder and other spices to enhance the taste before grilling.
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Using unripe avocados: Selecting hard avocados affects the creaminess of the dish. Choose ripe ones that yield slightly when pressed for the best texture.
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Neglecting to chill the salsa: Serving mango salsa warm can dull its flavors. Allow it to chill for at least 30 minutes in the fridge for a refreshing taste.
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Incorrect rice or quinoa preparation: Using undercooked grains can ruin the bowl’s texture. Make sure your rice or quinoa is fully cooked and fluffy before serving.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- They will keep well in the fridge for up to 2 days.
- Keep sauce separate from the bowls to retain freshness.
Freezing Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
- Freeze cooked shrimp in a freezer-safe bag for up to 3 months.
- Avoid freezing avocado, as it may become mushy.
- Consider freezing just the rice or quinoa, keeping other ingredients fresh.
Reheating Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
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Oven: Preheat oven to 350°F (175°C) and heat bowls in an oven-safe dish until warmed through.
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Microwave: Place bowls in a microwave-safe container, cover, and heat in short bursts until warm.
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Stovetop: Heat gently over medium-low heat, stirring occasionally until warmed throughout.
Frequently Asked Questions
Here are some common questions about Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce.
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well! Just ensure they are fully thawed before seasoning and cooking.
What can I substitute for mango?
If mango isn’t available, try using pineapple or papaya for similar sweetness and tropical flavor.
How do I customize these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce?
You can add ingredients like black beans, corn, or different vegetables based on your preference.
Is this recipe gluten-free?
Absolutely! As long as you use gluten-free grains or rice, these bowls are completely gluten-free.
How long do these bowls stay fresh?
The assembled bowls can last up to 2 days in the refrigerator if stored properly.
Final Thoughts
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce offer a delightful mix of flavors that transport your taste buds straight to paradise. Their versatility allows for endless customization options—add your favorite veggies or grains! Try this recipe today for a quick weeknight dinner that’s both nutritious and satisfying.
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Indulge in the vibrant flavors of these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce. Perfect for a quick weeknight dinner or meal prep, this dish combines smoky grilled shrimp, creamy avocado, and a refreshing mango salsa, all drizzled with a zesty lime-chili sauce.
Ingredients
- 1 lb large shrimp
- 1 large ripe mango
- 1–2 ripe avocados
- 2 cups cooked rice or quinoa
- Fresh cilantro
- Lime juice
- 1 tsp chili powder
- 1/4 cup diced red onion
- 1 small jalapeño, finely chopped (optional)
- 1–2 tbsp chopped fresh cilantro
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise (optional)
- Zest of 1 lime
- 1 tsp honey or agave
- Salt and pepper to taste
Instructions
- Prepare the mango salsa by mixing diced mango, red onion, jalapeño (optional), lime juice, cilantro, and salt. Chill in the fridge.
- Make the lime-chili sauce by whisking Greek yogurt, mayonnaise (optional), chili powder, lime zest and juice, honey, salt, and pepper. Set aside.
- Season shrimp with chili powder, salt, and pepper. Grill shrimp over medium-high heat for 2-3 minutes per side until pink.
- Assemble bowls with rice or quinoa base topped with grilled shrimp, avocado slices, and mango salsa.
- Drizzle lime-chili sauce on top and garnish with cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 180mg
