Description
This vibrant Shrimp and Avocado Bowl features succulent, spiced shrimp paired with creamy avocado and a fresh mango salsa, all topped with a zesty lime-chili sauce. Perfect for a light, flavorful meal that balances spicy, sweet, and tangy flavors, this dish is quick to prepare and ideal for lunch or dinner served over rice or enjoyed on its own.
Ingredients
Scale
Shrimp
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Mango Salsa
- 1 cup mango, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1 jalapeño pepper, diced
- 2 tablespoons lime juice
Lime-Chili Sauce
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon chili flakes
Other
- 2 ripe avocados, diced
- 2 cups cooked rice (optional, for serving)
Instructions
- Heat the skillet: Heat a large skillet over medium heat and add the olive oil to prepare for cooking the shrimp.
- Season the shrimp: In a bowl, season the peeled and deveined shrimp with chili powder, garlic powder, cayenne pepper, salt, and black pepper, ensuring even coating.
- Cook the shrimp: Add the seasoned shrimp to the hot skillet and cook 2-3 minutes on each side until they turn pink and opaque, indicating they are fully cooked.
- Set shrimp aside: Remove cooked shrimp from the skillet and let them cool slightly to allow safe handling and better texture for mixing.
- Prepare mango salsa: In a medium bowl, combine diced mango, finely chopped red onion, chopped cilantro, diced jalapeño, and 2 tablespoons lime juice; mix thoroughly to blend flavors.
- Make lime-chili sauce: In a small bowl, whisk together sour cream, 2 tablespoons lime juice, honey, and chili flakes until smooth and creamy.
- Adjust sauce seasoning: Taste the lime-chili sauce and add extra lime juice or honey as desired to balance tartness and sweetness.
- Combine shrimp and salsa: Dice the slightly cooled shrimp into bite-sized pieces, add them to the mango salsa, and gently toss to combine the ingredients evenly.
- Assemble bowls: (Optional) Divide cooked rice between serving bowls as a base for the dish.
- Add shrimp mixture: Spoon the shrimp and mango salsa mixture over the rice or directly into bowls if skipping rice.
- Drizzle sauce: Generously drizzle the lime-chili sauce over the shrimp and salsa for a creamy, tangy finish.
- Garnish and serve: Garnish with extra cilantro or lime wedges if desired, then serve immediately and enjoy the fresh, vibrant flavors.
Notes
- For spicier heat, include some of the jalapeño seeds in the salsa or add extra chili flakes to the sauce.
- Using fresh lime juice is preferred for optimal flavor in both the salsa and sauce.
- This recipe can be served with or without rice depending on preference or dietary needs.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Leftovers can be stored separately: shrimp and salsa in the refrigerator for up to 2 days; add avocado fresh when serving.
