why make this recipe
This bowl mixes fresh fruit, creamy avocado, and spicy shrimp. It is quick to make. It tastes bright and light. It works for a weeknight dinner or a simple lunch.
introduction
This recipe uses mango salsa and a lime-chili sauce to lift the shrimp and avocado. The bowl is full of color and fresh flavors. For a similar idea and more step photos, see Shrimp Avocado Bowls by Clara.
how to make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Start by making the mango salsa so it can rest and meld. Season the shrimp and cook them hot and fast. Slice the avocado right before serving so it stays fresh. Use simple bowls and layer the ingredients so each bite has shrimp, avocado, and salsa. For another shrimp bowl idea with bold spices, check the Crispy Cajun Shrimp Grits Bowls to see how spice and texture change the dish.
Ingredients :
- shrimp
- avocado
- mango
- lime
- chili
- olive oil
- salt
- pepper
- cilantro
Directions :
- In a bowl, mix diced mango, chopped cilantro, lime juice, salt, and pepper to create the mango salsa.
- Season shrimp with olive oil, lime juice, chili powder, salt, and pepper, then grill until cooked through.
- Slice avocado and layer it in bowls.
- Top with grilled shrimp and mango salsa.
- Drizzle with lime-chili sauce and serve immediately.
how to serve Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Serve right after you put the shrimp on the avocado. Add extra lime wedges on the side. You can place rice or greens under the avocado to make it more filling. Serve with a small bowl of extra salsa.
how to store Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Store salsa in an airtight container in the fridge for up to 2 days. Store cooked shrimp in a sealed container for up to 2 days. Do not store sliced avocado with the bowl for long; it browns quickly. Keep avocado halves wrapped with a little lime juice and plastic wrap for one day.
tips to make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
- Use ripe mango and firm but ripe avocado for best texture.
- Pat shrimp dry before seasoning so they sear well.
- Grill or pan-sear shrimp on high heat for just a few minutes until pink.
- Make the salsa ahead to save time, but add avocado at the last minute.
- Adjust chili powder to your heat level.
variation (if any)
- Swap grilled shrimp for cooked scallops or chicken.
- Add cooked rice, quinoa, or mixed greens under the avocado.
- Use mango chunks mixed with diced cucumber for a crunch.
- Add chopped jalapeño for more heat.
FAQs
Q: Can I use frozen shrimp?
A: Yes. Thaw fully and pat dry before seasoning and cooking.
Q: How do I keep the avocado from turning brown?
A: Squeeze lime juice over the cut avocado and serve soon after cutting.
Q: Can I make the lime-chili sauce ahead?
A: Yes. Mix lime juice, a little oil, and chili powder and store in the fridge for up to 2 days.
Q: Is there a vegetarian option?
A: Yes. Use grilled tofu or beans instead of shrimp.
Q: Can I use canned mango?
A: Fresh mango tastes best, but well-drained canned mango works in a pinch.
Conclusion
For another simple chili-lime shrimp bowl recipe with mango and avocado, read Chili Lime Shrimp Bowls with Mango-Avocado Salsa. For a different write-up and full recipe page, see Shrimp and Avocado Bowls with Mango Salsa & Lime-chili Sauce.
Print
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Pescatarian
Description
A quick and colorful bowl featuring fresh shrimp, creamy avocado, and vibrant mango salsa, perfect for a light dinner or lunch.
Ingredients
- 1 lb shrimp
- 1 avocado
- 1 mango, diced
- 1 lime, juiced
- 1 tsp chili powder
- 2 tbsp olive oil
- Salt, to taste
- Pepper, to taste
- Fresh cilantro, chopped
Instructions
- In a bowl, mix diced mango, chopped cilantro, lime juice, salt, and pepper to create the mango salsa.
- Season shrimp with olive oil, lime juice, chili powder, salt, and pepper. Grill until cooked through.
- Slice avocado and layer it in bowls.
- Top with grilled shrimp and mango salsa.
- Drizzle with lime-chili sauce and serve immediately.
Notes
Use ripe mango and firm but ripe avocado for best texture. Consider adding extra lime wedges on the side.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg
