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
Scale
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.
