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Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

  • Author: Bella
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

These shrimp and avocado bowls are a vibrant, healthy dinner featuring juicy shrimp, creamy avocado, and a fresh mango salsa, all drizzled with a zesty lime-chili sauce. Quick to prepare and endlessly customizable, they’re perfect for busy weeknights or impressing guests.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (fresh or thawed frozen)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1 ripe mango, peeled and diced (about 1 cup)
  • 1/2 small red onion, finely chopped
  • 1 small red bell pepper, diced
  • 1 jalapeño, seeded and finely diced (optional)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Pinch of salt
  • 2 ripe avocados, sliced or cubed
  • 2 cups cooked brown rice, jasmine rice, or quinoa (or cauliflower rice for low-carb)
  • 2 cups baby spinach or mixed greens
  • 1/4 cup thinly sliced radishes (optional)
  • Extra lime wedges, for serving
  • 3 tablespoons mayonnaise (or Greek yogurt for lighter option)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili-garlic sauce (like sambal oelek, adjust for heat)
  • 1/2 teaspoon honey (omit for sugar-free)
  • Pinch of salt

Instructions

  1. Rinse 2 cups of rice or quinoa under cold water. Cook according to package instructions (brown rice: 2 cups water per cup rice, simmer covered for 20-25 minutes; quinoa: same ratio, simmer for 15-18 minutes). Fluff and set aside. For cauliflower rice, sauté in a dry pan for 5-6 minutes.
  2. Combine diced mango, red onion, red bell pepper, jalapeño (if using), and cilantro in a bowl. Add lime juice and a pinch of salt. Stir gently and let sit while prepping other components.
  3. In a small bowl, whisk together mayonnaise (or Greek yogurt), lime juice, chili-garlic sauce, honey (if using), and a pinch of salt. Adjust to taste and set aside.
  4. Pat shrimp dry. Toss with olive oil, chili powder, smoked paprika, garlic powder, salt, and black pepper. Heat a skillet over medium-high and cook shrimp in a single layer for 2-3 minutes per side, until pink and opaque. Do not overcook.
  5. Divide rice or greens among 4 bowls. Top with shrimp, mango salsa, avocado, and radishes (if using). Drizzle with lime-chili sauce and garnish with extra cilantro and lime wedges. Serve immediately.

Notes

For best results, slice avocado just before serving to prevent browning. If prepping ahead, store shrimp, salsa, and rice separately. The lime-chili sauce can be made up to 3 days in advance. Swap grains or add extra veggies as desired. For a spicier bowl, add more jalapeño or chili-garlic sauce.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Cuisine: Fusion

Nutrition

  • Serving Size: 1 bowl (1/4 of recipe)
  • Calories: 420
  • Sugar: 8
  • Sodium: 650
  • Fat: 18
  • Saturated Fat: 3
  • Carbohydrates: 38
  • Fiber: 7
  • Protein: 28

Keywords: shrimp bowl, avocado, mango salsa, healthy dinner, lime chili sauce, gluten-free, easy shrimp recipe, summer bowl, meal prep, seafood bowl

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Find it online: https://softflavors.com/shrimp-and-avocado-bowls-easy-mango-salsa-recipe-for-healthy-dinner/