Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce is a delicious and vibrant meal that brings the flavors of the sea and fresh produce together. This dish features tender shrimp, creamy avocado, and zesty mango salsa, all drizzled with a spicy lime-chili sauce. It’s a perfect meal for a sunny day or any time you want to enjoy the freshness of summer.
Why Make This Recipe
This recipe is not only tasty but also nutritious. The shrimp is a great source of protein, while the avocado provides healthy fats. The mango salsa adds sweetness and freshness, making each bite enjoyable. Plus, it’s customizable! You can adjust the spice level to your liking. With minimal cooking and simple ingredients, this dish is as easy to prepare as it is delicious, making it perfect for busy weeknights or casual gatherings.
How to Make Shrimp and Avocado Bowls
Making Shrimp and Avocado Bowls is straightforward and rewarding. Follow these simple steps to create a colorful and healthy meal that everyone will love.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups cooked jasmine rice
- 1 large avocado, sliced
- 1/4 cup chopped fresh cilantro
- 1/2 red onion, thinly sliced
- 1 cup shredded red cabbage
- 1 ripe mango, diced
- 1/4 red onion, finely chopped
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and minced
- Juice of 1 lime
- Salt to taste
- 1/4 cup Greek yogurt
- Juice of 1 lime
- 1 teaspoon chili paste or sriracha
- 1 teaspoon honey
- 1 tablespoon water (to thin if needed)
- Pinch of salt
Directions:
- In a bowl, toss shrimp with olive oil, chili powder, salt, and pepper.
- Sauté the shrimp in a skillet over medium-high heat for 3–4 minutes per side until they are opaque and cooked through. Set aside.
- Combine all mango salsa ingredients in a small bowl. Chill it until ready to serve.
- Whisk together all ingredients for the lime-chili sauce in a small bowl. Adjust the consistency with water if needed.
- To assemble the bowls, divide jasmine rice evenly into 4 bowls.
- Top each bowl with sautéed shrimp, sliced avocado, red onion, shredded cabbage, and a spoonful of mango salsa.
- Drizzle with lime-chili sauce and garnish with fresh cilantro.
How to Serve Shrimp and Avocado Bowls
Serve the Shrimp and Avocado Bowls immediately for the best flavor and freshness. You can serve them as a light lunch or a main dinner dish. These bowls also make a great presentation, so feel free to impress your guests.
How to Store Shrimp and Avocado Bowls
If you have leftovers, store them in airtight containers. Keep the shrimp and rice separate from the fresh veggies and sauces to maintain their texture. You can keep them in the refrigerator for up to two days. Reheat the shrimp and rice when ready to eat, and add fresh avocado and salsa just before serving.
Tips to Make Shrimp and Avocado Bowls
- Use fresh shrimp for the best flavor. Frozen shrimp can be used as well, just ensure they are thawed completely.
- Adjust the amount of spice in the lime-chili sauce according to your taste.
- Feel free to replace shrimp with other proteins like chicken or tofu if you prefer.
Variation
You can customize the bowls by adding other ingredients like black beans, corn, or grilled vegetables. Substituting the mango with pineapple can give a different twist to the salsa.
FAQs
1. Can I make this recipe vegan?
Yes! You can substitute shrimp with grilled tofu or chickpeas and use plant-based yogurt for the sauce.
2. What can I use instead of jasmine rice?
You can use brown rice, quinoa, or cauliflower rice as an alternative.
3. Can I prepare the mango salsa ahead of time?
Absolutely! You can make the mango salsa a few hours in advance and store it in the fridge until you’re ready to serve.
Enjoy preparing and sharing this delightful Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce, a perfect dish for any occasion!
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Ingredients
For the Shrimp
- 1 lb shrimp, peeled and deveined Use fresh shrimp for best flavor; frozen can be used if thawed.
- 1 tbsp olive oil
- 1 tsp chili powder
- to taste salt and pepper
For the Bowls
- 2 cups cooked jasmine rice Can substitute with brown rice or quinoa.
- 1 large avocado, sliced
- 1/4 cup chopped fresh cilantro
- 1/2 cup red onion, thinly sliced
- 1 cup shredded red cabbage
- 1 ripe mango, diced Can substitute with pineapple.
- 1/4 cup red onion, finely chopped
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and minced Adjust spice to your liking.
For the Mango Salsa
- Juice of 1 lime
- to taste salt
For the Lime-Chili Sauce
- 1/4 cup Greek yogurt Can use plant-based yogurt for vegan option.
- Juice of 1 lime
- 1 tsp chili paste or sriracha Adjust to your spice preference.
- 1 tsp honey
- 1 tbsp water Add more as needed to thin the sauce.
- a pinch salt
Instructions
Preparation
- In a bowl, toss shrimp with olive oil, chili powder, salt, and pepper.
- Sauté the shrimp in a skillet over medium-high heat for 3–4 minutes per side until they are opaque and cooked through. Set aside.
- Combine all mango salsa ingredients in a small bowl. Chill until ready to serve.
- Whisk together all ingredients for the lime-chili sauce in a small bowl. Adjust the consistency with water if needed.
Assembly
- Divide jasmine rice evenly into 4 bowls.
- Top each bowl with sautéed shrimp, sliced avocado, red onion, shredded cabbage, and a spoonful of mango salsa.
- Drizzle with lime-chili sauce and garnish with fresh cilantro.
