The Zesty Shrimp and Avocado Bowls Recipe You’ll Adore
Vibrant summer nights call for a zesty shrimp and avocado bowl that promises an explosion of tropical flavors.
Bright mango chunks dance alongside succulent seafood in this colorful culinary creation.
Crisp ingredients blend seamlessly, offering a refreshing escape from ordinary meals.
Coastal inspirations merge with bold spices, creating a dish that feels like a beachy vacation on your plate.
Lime-chili sauce adds a punchy kick that makes each bite sing with excitement.
Packed with nutrition and bursting with color, this recipe transforms simple ingredients into something magical.
You’ll want to make this bowl again and again – trust me, it’s that good.
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FAQs About Shrimp And Avocado Bowls With Mango Salsa & Lime-Chili Sauce
The lime-chili sauce adds a mild spicy kick, but you can adjust the Sriracha amount to control heat level.
Yes, thaw frozen shrimp completely and pat dry before seasoning and grilling for best results.
Shrimp turns opaque and pink, and slightly curls when fully cooked. Grill for 2-3 minutes per side to prevent overcooking.
No, you can use a regular grill pan or skillet if you don’t have an outdoor grill.
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Main Proteins:Rice Base:Fresh Produce:Sauce Ingredients:Seasoning Group:Easy Instructions For Shrimp And Avocado Bowls With Mango Salsa & Lime-Chili Sauce
Step 1: Marinate and Sizzle Shrimp
Grab a mixing bowl and lovingly coat your shrimp with:Fire up your grill or grill pan to medium heat. Toss those shrimp on the hot surface and cook for 2-3 minutes per side until they turn beautifully opaque with delightful char marks. Transfer the succulent shrimp to a plate and let them rest.
Step 2: Create Vibrant Mango Salsa
In another bowl, dance together these colorful ingredients:Gently mix everything to create a zesty, tropical salsa that’ll make your taste buds sing.
Step 3: Whip Up Zesty Lime-Chili Sauce
Grab a small bowl and whisk together:Blend until you achieve a smooth, creamy sauce with a kick.
Step 4: Assemble Your Flavor Explosion
Start with a warm bed of rice. Crown it with grilled shrimp, fan out creamy avocado slices, and generously spoon that bright mango salsa on top. Drizzle your lime-chili sauce all over and get ready for a taste adventure!
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Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
- Total Time: 16 minutes
- Yield: 2 1x
Description
Zesty Shrimp and Avocado Bowls deliver a tropical explosion of Mexican-inspired flavors that dance across your palate. Fresh ingredients and bold seasonings create a light, refreshing meal promising culinary adventure with each delicious bite you’ll savor.
Ingredients
Protein:
- 1 pound (454 grams) large shrimp (peeled and deveined)
Produce and Herbs:
- 1 ripe mango (diced)
- 1/2 avocado (sliced)
- 1/4 red onion (finely chopped)
- 1 jalapeño (seeded and minced (optional))
- 1/4 cup chopped fresh cilantro
Seasonings and Sauces:
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon lime juice
- 1/4 cup mayonnaise
- 2 tablespoons Sriracha
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Base:
- 1 cup cooked rice (white, brown, or jasmine)
Instructions
- Marinate shrimp with olive oil, garlic powder, onion powder, salt, and pepper. Heat grill or grill pan to medium temperature (around 375°F).
- Grill shrimp for 2-3 minutes per side until they turn opaque and develop light char marks. Transfer cooked shrimp to a clean plate.
- Create vibrant mango salsa by combining diced mango, finely chopped red onion, minced jalapeño, fresh cilantro, lime juice, salt, and black pepper. Gently mix ingredients and let flavors meld.
- Prepare zesty lime-chili sauce by whisking mayonnaise, Sriracha, lime juice, garlic powder, onion powder, salt, and black pepper until smooth and creamy.
- Assemble bowls by placing warm rice as foundation. Layer grilled shrimp on top, arrange fresh avocado slices, and generously spoon mango salsa over the dish.
- Finish by drizzling lime-chili sauce across the bowl. Serve immediately to enjoy maximum flavor and temperature.
Notes
- Spice Level Control: Adjust the jalapeño amount or remove seeds to manage heat intensity for sensitive palates.
- Protein Swap: Replace shrimp with grilled chicken, tofu, or plant-based alternatives for dietary flexibility.
- Quick Marinade Boost: Let shrimp sit in seasoning for 15 minutes before grilling to intensify flavor absorption.
- Meal Prep Friendly: Prepare components separately and store in refrigerator for easy assembly within 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2
- Calories: 500 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 150 mg
Michael Thompson
Founder & Recipe Developer
Expertise
Education
Cascade Culinary Institute – Bend, OR
ServSafe Food Handler Certification – Portland, OR
Focus: Certified in core food safety and hygiene principles for both home and professional kitchens, with emphasis on ingredient handling, kitchen cleanliness, and safe preparation methods.
Mike’s kitchen journey began with a single goal: to make everyday meals feel like something worth celebrating.
After earning his Certificate in Culinary Arts from Cascade Culinary Institute, he spent years working with local farmers and small kitchens across Oregon, learning the beauty of seasonal, small-batch cooking.
Mike’s approach is simple, cook with what’s fresh, keep it approachable, and always leave room for a little creativity. When he’s not testing yogurt marinades or designing single-serving meals, you’ll find him hiking trails or hunting down the best berries at local markets.