Description
These vibrant Shrimp and Avocado Bowls feature perfectly seasoned and grilled shrimp paired with creamy avocado and a fresh, zesty mango salsa. Topped with a tangy lime-chili sauce, this colorful bowl offers a perfect balance of sweet, spicy, and savory flavors, making it a refreshing and healthy meal option.
Ingredients
Scale
Shrimp
- 12 oz shrimp
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp salt
- 0.5 tsp black pepper
Mango Salsa
- 1 mango, diced
- 1 small red onion, diced
- 1 small jalapeño, diced
- 1 handful cilantro, chopped
- Juice of 1 lime
- 1 tsp salt
Lime-Chili Sauce
- Juice of 1 lime
- 1 tbsp olive oil
- 1 tsp honey
- 1 tsp chili powder
- 1 tsp salt
- 0.5 tsp black pepper
Other
- 2 avocados, sliced or cubed
- Juice of 1 lime (to prevent avocado browning)
Instructions
- Season the shrimp: In a bowl, mix shrimp with olive oil, chili powder, salt, and black pepper to evenly coat each piece.
- Cook the shrimp: Heat a skillet or grill pan over medium-high heat. Cook the shrimp for 2–3 minutes per side until they turn pink and develop slight char marks. Remove and set aside.
- Prepare the mango salsa: Dice the mango, red onion, and jalapeño finely. Chop the cilantro. Toss all together in a bowl with lime juice and salt. Mix well to combine.
- Make the lime-chili sauce: Whisk together lime juice, olive oil, honey, chili powder, salt, and pepper until smooth and well combined.
- Prepare the avocado: Slice or cube the avocados and sprinkle with lime juice to prevent browning.
- Assemble the bowls: Optionally, start with a base of rice or greens. Top with the cooked shrimp, avocado pieces, and mango salsa.
- Finish and serve: Drizzle the lime-chili sauce over the assembled bowls and garnish with extra cilantro leaves. Serve immediately.
Notes
- Using fresh lime juice helps maintain the vibrant color and adds brightness to the dish.
- You can substitute the jalapeño with milder or hotter peppers depending on your spice preference.
- For a gluten-free option, ensure all spices and honey are certified gluten-free.
- This recipe works great with a base of brown rice, quinoa, or mixed greens for added fiber and nutrients.
- Leftover avocado can be stored with a bit of lime juice and wrapped tightly to reduce browning.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Keywords: shrimp bowl, avocado bowl, mango salsa, lime chili sauce, grilled shrimp, healthy bowl, Mexican cuisine, summer recipe
