Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a tropical-inspired dish bursting with fresh, vibrant flavors. This recipe is perfect for any occasion—whether you need a quick weeknight dinner or a delightful meal prep option. The combination of grilled shrimp, sweet mango salsa, creamy avocado, and a zesty lime-chili sauce creates a harmonious balance that will transport your taste buds to paradise.
Why You’ll Love This Recipe
- Quick and Easy: This recipe can be prepared in just 25 minutes, making it perfect for busy weeknights.
- Flavor Explosion: The combination of smoky shrimp and sweet mango salsa offers a unique flavor that’s sure to impress.
- Healthy Ingredients: Packed with fresh produce, lean protein, and whole grains, this dish is nutritious without sacrificing taste.
- Versatile Base: Serve over rice or quinoa, allowing you to customize the dish to your liking.
- Meal Prep Friendly: These bowls are easy to prepare in advance, making them ideal for lunch or dinner throughout the week.
Tools and Preparation
Having the right tools makes preparing Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce easier and more enjoyable. Here’s what you’ll need:
Essential Tools and Equipment
- Grill pan or skillet
- Mixing bowls
- Whisk
- Knife
- Cutting board
Importance of Each Tool
- Grill pan or skillet: Essential for achieving perfectly cooked shrimp with a nice char.
- Mixing bowls: Useful for preparing the mango salsa and lime-chili sauce without mess.
- Whisk: Helps combine ingredients smoothly in the lime-chili sauce.
- Knife and cutting board: Crucial for chopping fresh ingredients like mango and avocado quickly.
Ingredients
For the Shrimp Bowl
- 1 lb large shrimp, peeled and deveined
- 1-2 ripe avocados, sliced
- 2 cups cooked rice or quinoa
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
For the Lime-Chili Sauce
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise (optional)
- 1 tsp chili powder
- Zest and juice of 1 lime
- 1 tsp honey or agave
- Salt and pepper to taste
For the Mango Salsa
- 1 large ripe mango, diced
- 1/4 cup diced red onion
- 1 small jalapeño, finely chopped (optional)
- Juice of 1 lime
- 1-2 tbsp chopped fresh cilantro
- Salt to taste
How to Make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Step 1: Prepare the Mango Salsa
Combine diced mango, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt in a bowl. Mix well and set aside in the fridge to chill while you prepare other components.
Step 2: Make the Lime-Chili Sauce
In another bowl, whisk together Greek yogurt, mayonnaise (if using), chili powder, lime zest and juice, honey, salt, and pepper. Adjust seasoning according to your taste preferences and set aside.
Step 3: Cook the Shrimp
Pat the shrimp dry with paper towels. Season them with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook the shrimp for about 2–3 minutes on each side until they turn pink and slightly charred.
Step 4: Assemble the Bowls
Start by adding a base of cooked rice or quinoa into each bowl. Top it off with grilled shrimp, sliced avocado, and generous portions of mango salsa.
Step 5: Drizzle with Lime-Chili Sauce
Finish by drizzling lime-chili sauce generously over each bowl. Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy immediately!
How to Serve Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Serving Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce is all about showcasing the vibrant flavors and textures of the ingredients. Here are some creative ways to enjoy this delicious dish.
Bowl Variations
- Grain Options: Swap out rice or quinoa for other grains like farro, barley, or even cauliflower rice for a low-carb alternative.
- Toppings Galore: Add toppings like sliced radishes, cherry tomatoes, or shredded cabbage for extra crunch.
Garnishes
- Fresh Herbs: Sprinkle additional fresh herbs like mint or basil for a unique twist.
- Crunchy Elements: Top with toasted nuts or seeds, such as pumpkin seeds or chopped almonds, for added texture.
Presentation Ideas
- Layering: Create a layered effect in clear bowls to highlight the colorful ingredients.
- Family Style: Serve the components on a large platter, allowing guests to assemble their own bowls.
Pairing Drinks
- Refreshing Beverages: Serve with iced tea or coconut water to complement the tropical flavors.
- Cocktail Options: A light mojito or margarita can elevate the meal experience.
How to Perfect Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
To make your Shrimp and Avocado Bowls even better, consider these simple tips.
- Seasoning: Ensure you season the shrimp well before grilling; this enhances the overall flavor of the dish.
- Ripe Ingredients: Use perfectly ripe avocados and mangoes for optimal creaminess and sweetness in each bite.
- Chill Your Salsa: Allow your mango salsa to chill in the refrigerator before serving; this melds the flavors beautifully.
- Grill Marks: For added flavor, grill shrimp over high heat until charred; this adds a smoky depth that pairs well with fresh ingredients.
Best Side Dishes for Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Pairing side dishes with your Shrimp and Avocado Bowls can enhance your meal. Here are some excellent options to consider:
- Crispy Plantains: Fried or baked plantains add a sweet, crunchy contrast to your bowl.
- Black Bean Salad: A refreshing black bean salad offers protein and pairs well with the tropical flavors.
- Corn on the Cob: Grilled corn brushed with lime butter complements the dish nicely.
- Cucumber Salad: A light cucumber salad provides a refreshing crunch that balances richness.
- Roasted Vegetables: Seasonal roasted vegetables can add depth and color to your meal presentation.
- Chips and Guacamole: Serve tortilla chips alongside guacamole for a fun appetizer before diving into the main dish.
Common Mistakes to Avoid
When making Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce, it’s essential to steer clear of common pitfalls. Here are some mistakes to watch out for:
- Overcooking shrimp: Cooking shrimp for too long can make them tough and rubbery. Aim for 2-3 minutes per side until they turn pink.
- Ignoring avocado ripeness: Using unripe avocados will result in a hard texture. Choose ripe avocados that yield slightly to pressure for the best flavor and creaminess.
- Skipping seasoning: Under-seasoning shrimp can lead to bland dishes. Don’t forget to season well with salt, pepper, and spices for maximum flavor.
- Not chilling the salsa: Allowing the mango salsa to chill enhances its flavors. Make sure to refrigerate it for at least 30 minutes before serving.
- Using dry rice or quinoa: Overcooked or dry grains can ruin the dish’s texture. Ensure your rice or quinoa is fluffy and well-cooked.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Consume within 2-3 days for the best quality.
Freezing Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
- Freezing is not recommended for assembled bowls as avocado and salsa do not freeze well.
- If needed, freeze cooked shrimp separately in a freezer-safe bag for up to 3 months.
Reheating Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
- Oven: Preheat oven to 350°F (175°C). Place shrimp on a baking sheet covered with foil; heat for about 10 minutes.
- Microwave: Heat in short intervals (30 seconds) until warm. Be careful not to overheat, which can make shrimp tough.
- Stovetop: Sauté gently over medium heat until heated through, stirring occasionally.
Frequently Asked Questions
Here are some common questions about Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce.
Can I use frozen shrimp?
Yes! Just ensure frozen shrimp are thawed completely before cooking them according to the recipe instructions.
How can I customize my Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce?
Feel free to add other ingredients like black beans, corn, or different vegetables based on your preference.
What can I serve with these bowls?
These bowls pair beautifully with a side salad or tortilla chips for added crunch.
How should I store leftover lime-chili sauce?
Store leftover lime-chili sauce in an airtight container in the fridge. It should last for about a week.
Final Thoughts
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce offer a delightful mix of flavors that can be enjoyed any day of the week. They’re quick to prepare, making them perfect for busy nights or meal prep. Feel free to customize your ingredients—add more veggies or adjust the spiciness—to suit your taste!
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
- Total Time: 25 minutes
- Yield: Serves 4
Description
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a vibrant tropical delight that combines grilled shrimp, creamy avocado, and sweet mango salsa for a dish that is both quick to prepare and full of flavor. Perfect for busy weeknights or meal prep, this recipe brings a taste of paradise to your table.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1–2 ripe avocados, sliced
- 2 cups cooked rice or quinoa
- 1 large ripe mango, diced
- 1/4 cup plain Greek yogurt
- Zest and juice of 1 lime
- Fresh cilantro, chopped
Instructions
- Prepare mango salsa by mixing diced mango, red onion, jalapeño (if desired), lime juice, cilantro, and salt in a bowl. Chill in the fridge.
- For the lime-chili sauce, whisk together Greek yogurt, mayonnaise (optional), chili powder, lime zest and juice, honey, salt, and pepper.
- Season shrimp with chili powder, garlic powder, salt, and pepper. Sauté in olive oil over medium-high heat for 2–3 minutes per side until cooked through.
- Assemble bowls with rice or quinoa as the base; top with shrimp, avocado slices, and mango salsa.
- Drizzle with lime-chili sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl (approx. 380g)
- Calories: 490
- Sugar: 9g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 220mg
