Description
These Delicious Shrimp and Avocado Bowls with Mango Salsa Bliss are a vibrant, fresh, and healthy meal perfect for a quick lunch or dinner. Packed with juicy shrimp, creamy avocado, and a zesty mango salsa topped with a tangy lime-chili sauce, this recipe balances sweet, spicy, and savory flavors effortlessly. Ready in just 25 minutes, it’s an easy-to-make dish that brings tropical flair to your plate.
Ingredients
Scale
Shrimp and Main Ingredients
- 1 pound Large Shrimp (Fresh or thawed frozen shrimp)
- 2 cups Cooked Brown or White Rice (Use whichever type you prefer)
- 2 medium Avocado (Make sure it’s ripe)
Mango Salsa
- 1 large Mango (Juicy and sweet; can substitute with pineapple or papaya)
- 1 medium Red Bell Pepper (Provides color and crunch)
- 1/2 medium Red Onion (Adds aromatic zing)
- 1/4 cup Fresh Cilantro (Enhances tropical flavor)
- 2 tablespoons Lime Juice (Essential for salsa)
- to taste Salt & Black Pepper (Essential for seasoning)
Lime-Chili Sauce
- 2 tablespoons Chili Sauce or Sriracha (Adjust to taste)
- 1 tablespoon Honey or Agave (Use to balance the lime)
- 2 cloves Garlic (Minced, fresh garlic is best)
- 2 tablespoons Olive Oil (For cooking shrimp and sauce base)
- to taste Salt & Black Pepper (Essential for seasoning)
Instructions
- Prepare Mango Salsa: In a medium bowl, combine diced mango, chopped red bell pepper, and red onion. Add freshly chopped cilantro and a squeeze of lime juice. Season with a pinch of salt, then gently fold until evenly coated. Set aside to allow flavors to meld.
- Make Lime-Chili Sauce: In a small bowl, whisk together fresh lime juice, chili sauce or sriracha, honey or agave, minced garlic, and olive oil. Add salt to taste, adjusting the sweetness and spice as desired. Set aside.
- Cook Shrimp: Pat the large shrimp dry with paper towels and season both sides with salt and black pepper. Heat a skillet over medium-high heat and add a splash of olive oil. Place the shrimp in a single layer and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from heat.
- Assemble Bowls: In serving bowls, layer cooked rice as the base. Arrange the cooked shrimp evenly over the rice, followed by slices of ripe avocado. Generously spoon the prepared mango salsa on top.
- Drizzle Sauce and Garnish: Drizzle the lime-chili sauce over the assembled bowls. Garnish with extra cilantro leaves or lime wedges on the side. Serve immediately for best freshness and flavor.
Notes
- You can substitute mango with pineapple or papaya for a different tropical twist.
- Use brown rice for a nuttier flavor and added fiber or white rice for a milder taste.
- Adjust chili sauce quantity depending on your preferred spice level.
- For a lower calorie version, use less olive oil or substitute with a cooking spray.
- This recipe can be made gluten-free if all sauces used are verified gluten-free.
- Fresh shrimp is preferred but frozen works well once properly thawed and patted dry.
