why make this recipe
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce is a simple yet delicious meal that brings a burst of flavor with every bite. It combines the freshness of shrimp, creamy avocado, and fruity mango, making it a perfect choice for a healthy lunch or dinner. This dish is not only tasty but also quick to prepare, making it great for busy days when you still want something special.
how to make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Ingredients:
- 1 lb Shrimp
- 1 Avocado, ripe
- 2 tbsp Cilantro
- 1 tsp Garlic powder
- 1 Mango, large
- 1/4 cup Red onion
- 1/2 cup Tomatoes
- 1 tbsp Chili sauce or sriracha
- 1/2 cup Greek yogurt or mayo
- 2 tbsp Lime juice
- 2 cups Rice, cooked
- 1 tsp Paprika
- 1/2 tsp Salt
- 1 tbsp Olive oil
Directions:
- Cook the rice according to package instructions.
- In a bowl, combine diced mango, red onion, tomatoes, cilantro, and lime juice to make the mango salsa.
- Season shrimp with olive oil, garlic powder, paprika, and salt. Grill or sauté until cooked through.
- In a small bowl, mix Greek yogurt or mayo with chili sauce.
- To assemble, place cooked rice in bowls, top with grilled shrimp, sliced avocado, mango salsa, and drizzle lime-chili sauce over the top.
- Serve immediately.
how to serve Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Serve these bowls warm, right after assembling. You can pair them with extra lime wedges or more chili sauce on the side for added flavor. These bowls are perfect for a light meal and can also be served at gatherings.
how to store Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
If you have leftovers, store the components separately in airtight containers. The shrimp and rice can last in the fridge for 2-3 days. However, it’s best to eat the avocado and mango salsa immediately or within a day, as they can brown quickly.
tips to make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
- Make sure to use ripe avocados for better creaminess.
- Feel free to add more vegetables like bell peppers or corn for extra crunch.
- If you want a spicier kick, increase the amount of chili sauce or add jalapeños to the salsa.
variation
For a different twist, you can substitute shrimp with grilled chicken or tofu. You can also use quinoa instead of rice for a healthier grain option.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp is perfectly fine. Just make sure to thaw them before cooking.
2. Is it possible to make this recipe ahead of time?
You can prepare the mango salsa and cook the rice ahead of time. Just grill the shrimp and assemble the bowls right before serving.
3. What can I use instead of cilantro?
If you’re not a fan of cilantro, you can use parsley or omit it entirely.
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A light and flavorful meal combining shrimp, creamy avocado, and vibrant mango salsa, perfect for lunch or dinner.
Ingredients
- 1 lb Shrimp
- 1 Avocado, ripe
- 2 tbsp Cilantro
- 1 tsp Garlic powder
- 1 Mango, large
- 1/4 cup Red onion
- 1/2 cup Tomatoes
- 1 tbsp Chili sauce or sriracha
- 1/2 cup Greek yogurt or mayo
- 2 tbsp Lime juice
- 2 cups Rice, cooked
- 1 tsp Paprika
- 1/2 tsp Salt
- 1 tbsp Olive oil
Instructions
- Cook the rice according to package instructions.
- In a bowl, combine diced mango, red onion, tomatoes, cilantro, and lime juice to make the mango salsa.
- Season shrimp with olive oil, garlic powder, paprika, and salt. Grill or sauté until cooked through.
- In a small bowl, mix Greek yogurt or mayo with chili sauce.
- To assemble, place cooked rice in bowls, top with grilled shrimp, sliced avocado, mango salsa, and drizzle lime-chili sauce over the top.
- Serve immediately.
Notes
Store leftovers separately; shrimp and rice can last 2-3 days in the fridge, but consume avocado and salsa within a day for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 200mg
Keywords: shrimp, avocado, mango salsa, healthy bowl, quick meal