If you are craving a dish that bursts with fresh, vibrant flavors and is as satisfying as it is beautiful, look no further than this Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe. It perfectly balances the smoky grilled shrimp with creamy avocado and a lively mango salsa, all brought together by a tangy, spicy lime-chili sauce. This bowl is a celebration of color, texture, and bold, harmonious tastes that feel like a mini vacation in every bite.
Ingredients You’ll Need
The beauty of this Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe lies in its simple, fresh ingredients that work together effortlessly. Each one adds a layer of flavor and texture, creating a dish that’s light yet full of personality.
- 1 lb large shrimp: Peeled and deveined shrimp provide a tender, protein-packed base that grills beautifully.
- 1 tablespoon olive oil: Helps to marinate and grill the shrimp while adding a subtle richness.
- 2 tablespoons lime juice (divided): Adds bright acidity that wakes up the flavors in the shrimp marinade and the salsa.
- 2 cloves garlic, minced: Infuses the shrimp with a punch of aromatic depth.
- 1 teaspoon smoked paprika: Brings a mild smokiness that enhances the grilled shrimp.
- 1 teaspoon chili powder: Adds warmth and a gentle kick to the marinade.
- 1/2 teaspoon salt: Balances the flavors throughout.
- 1/4 teaspoon black pepper: Provides subtle heat and complexity.
- 1 mango, diced: Offers sweet, juicy bursts that brighten the salsa.
- 1 medium tomato, chopped: Adds juiciness and a fresh, slightly tart element.
- 1/4 cup red onion, finely diced: Gives a crisp bite with a hint of sharpness.
- 2 tablespoons fresh cilantro, chopped: Introduces herbal freshness and vibrancy.
- 1 avocado, sliced: Brings creamy texture and richness to the bowls.
- 2 cups cooked jasmine or basmati rice: A fluffy, fragrant base that soaks up all the delicious juices.
- 1/4 cup mayonnaise: Forms the creamy foundation for the lime-chili sauce.
- 1 teaspoon honey: Adds a touch of sweetness that balances the heat in the sauce.
- 1/2 teaspoon chili flakes or hot sauce: Customizable heat level for the lime-chili sauce.
- Lime wedges, for serving: Freshen up every bite as desired.
- Extra fresh cilantro, for garnish: Finishing touch for color and aroma.
How to Make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Step 1: Marinate the Shrimp
Start by mixing olive oil, lime juice, minced garlic, smoked paprika, chili powder, salt, and black pepper in a bowl. Toss the shrimp in this zesty blend, making sure each piece is well-coated. Allowing the shrimp to marinate for 10 to 15 minutes lets those bold flavors really seep in and shine after grilling.
Step 2: Grill the Shrimp
Heat up your grill or grill pan to medium-high and cook the shrimp for about 2 to 3 minutes per side until they turn a lovely pink and develop those irresistible char marks. The grilling not only cooks the shrimp perfectly but also adds a smoky depth that complements the other vibrant ingredients.
Step 3: Prepare the Mango Salsa
While the shrimp is grilling, combine the diced mango, chopped tomato, finely diced red onion, chopped cilantro, and one tablespoon of lime juice in a bowl. Mixing gently, let this salsa sit so the flavors meld together, creating a fruity, fresh topping that’s bursting with color and brightness.
Step 4: Make the Lime-Chili Sauce
In a small bowl, whisk together mayonnaise, lime juice, honey, chili flakes or hot sauce, and a pinch of salt. This sauce is creamy, sweet, with just the right amount of heat, bringing all the components of the bowl together in a luscious, flavorful drizzle.
Step 5: Prepare the Rice
Cook jasmine or basmati rice according to package directions. Once fluffy, fluff it further with a fork to keep it light and ready to soak up the wonderful sauces and toppings.
Step 6: Assemble the Bowls
Divide the cooked rice between two bowls, then pile on the grilled shrimp, mango salsa, and creamy avocado slices. Drizzle generously with the lime-chili sauce and sprinkle with extra chopped cilantro. Serve immediately with lime wedges for an extra citrusy kick on the side.
How to Serve Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Garnishes
Fresh cilantro leaves and lime wedges are perfect garnishes for this dish. They add a pop of green color and an extra fragrant zing that elevates every bite. Don’t be shy with the lime juice; a squeeze right before eating brings the flavors alive.
Side Dishes
While this bowl is nutritious and filling on its own, pairing it with a light green salad dressed in citrus vinaigrette or some crunchy tortilla chips makes it even more delightful. The added texture and freshness complement the rich avocado and spicy sauce beautifully.
Creative Ways to Present
Consider serving this meal in colorful bowls or even hollowed-out avocados for a fun twist. Adding edible flowers or extra diced mango on top can wow guests at your next dinner party. Layer the ingredients attractively so the vibrant colors shine and invite you to dig in.
Make Ahead and Storage
Storing Leftovers
Store leftover grilled shrimp, mango salsa, and lime-chili sauce in separate airtight containers in the refrigerator. This keeps each component fresh and prevents the avocado from browning too quickly. Rice can be stored in a third container or with the shrimp if you prefer.
Freezing
Freezing is not recommended for the avocado or mango salsa as their texture changes when thawed. However, you can freeze cooked shrimp separately if needed. When ready to eat, thaw shrimp in the refrigerator and reheat gently.
Reheating
Reheat shrimp and rice in a microwave-safe dish or on the stovetop over low heat until warmed through. Avoid overheating to keep the shrimp tender. Add fresh avocado slices and salsa just before serving to maintain their bright flavors and creamy textures.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp fully before marinating and grilling. Pat them dry to get a nice sear and avoid excess moisture.
What type of rice works best in this recipe?
Jasmine or basmati rice is ideal for its fluffy texture and fragrant aroma, which complement the fresh flavors in the bowl perfectly.
How spicy is the lime-chili sauce?
The heat level is customizable — start with less chili flakes or hot sauce and adjust according to your preference to keep things balanced and enjoyable.
Can I prepare this dish vegetarian?
Definitely! Swap the shrimp for grilled tofu or chickpeas to keep it plant-based while still enjoying the vibrant mango salsa and creamy avocado.
How long will leftovers stay fresh?
Stored properly in the refrigerator, leftovers are best enjoyed within 2 days for optimal taste and texture.
Final Thoughts
There’s something truly special about the way the flavors come together in this Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe. It’s bright, fresh, and effortlessly satisfying, making it a winner for weeknight dinners or casual entertaining. I encourage you to try this recipe and enjoy the perfect balance of smoky, sweet, creamy, and spicy in every delightful mouthful.
Print
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Latin American
Description
These Shrimp and Avocado Bowls feature succulent grilled shrimp paired with a fresh mango salsa and creamy avocado. Finished with a zesty lime-chili sauce and served over fluffy jasmine or basmati rice, this vibrant, quick-to-make meal is perfect for a light, flavorful lunch or dinner in just 30 minutes.
Ingredients
Shrimp Marinade
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons lime juice, divided
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Mango Salsa
- 1 mango, diced
- 1 medium tomato, chopped
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
Lime-Chili Sauce
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/2 teaspoon chili flakes or hot sauce (to taste)
- Pinch of salt
Additional Ingredients
- 1 avocado, sliced
- 2 cups cooked jasmine or basmati rice
- Lime wedges, for serving
- Extra fresh cilantro, for garnish
Instructions
- Marinate the shrimp: In a bowl, combine olive oil, 1 tablespoon lime juice, minced garlic, smoked paprika, chili powder, salt, and black pepper. Add the peeled and deveined shrimp, tossing to coat evenly. Allow to marinate for 10 to 15 minutes to absorb the flavors.
- Grill the shrimp: Preheat a grill or grill pan over medium-high heat. Place the marinated shrimp on the grill and cook for 2 to 3 minutes on each side until they turn pink and develop a slight char. Remove from heat and set aside.
- Prepare the mango salsa: In a medium bowl, gently combine the diced mango, chopped tomato, finely diced red onion, chopped cilantro, and 1 tablespoon lime juice. Mix carefully to meld the flavors, then set aside.
- Make the lime-chili sauce: In a small bowl, whisk together mayonnaise, 1 tablespoon lime juice, honey, chili flakes or hot sauce to taste, and a pinch of salt. Adjust seasoning if needed for balanced tang and spice.
- Cook and fluff the rice: Prepare jasmine or basmati rice according to package instructions. Once cooked, fluff the rice with a fork to separate grains and keep it light.
- Assemble the bowls: Divide the cooked rice evenly into serving bowls. Top each bowl with grilled shrimp, mango salsa, and sliced avocado. Drizzle the lime-chili sauce over the top. Garnish with extra fresh cilantro and serve immediately with lime wedges on the side.
Notes
- For extra heat, add more chili flakes or a few drops of your favorite hot sauce to the lime-chili sauce.
- You can substitute grilled shrimp with pan-seared shrimp if a grill is not available.
- Use ripe but firm mangoes for the best texture in the salsa.
- This dish can be prepped ahead by marinating shrimp and preparing salsa and sauce in advance; grill shrimp just before serving.
- Serve with additional lime wedges to add more citrus brightness if desired.
