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Vibrant Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are my answer to weeknight dinners that feel special yet do not take all day in the kitchen. Juicy shrimp marinated in smoky spices pair with fluffy rice and creamy avocado, while a tangy mango salsa and zippy lime-chili drizzle tie it all together for a bowl packed with freshness.
The first time I made this was for a summer dinner outside with friends and it instantly became our most-requested backyard meal. Mango and chili are made for each other and the lime-chili sauce is a total crowd-pleaser.
Ingredients
- Large shrimp: peeled and deveined. Shrimp stay juicy and tender when cooked quickly so look for plump shrimp at the seafood counter
- Olive oil: Helps the spices stick and adds richness. Choose a good extra virgin variety
- Garlic powder: Adds savory flavor and depth
- Smoked paprika: Lends smokiness and beautiful color. Try a Spanish brand for the boldest flavor
- Chili powder: Provides subtle heat. Feel free to add more if you love spice
- Salt: Brings out all other flavors. Use sea salt or kosher salt for the cleanest taste
- Ripe mango: Adds sweetness and tropical notes. Pick one that gives slightly to the touch
- Tomatoes: Brings juiciness and acidity. Roma or grape tomatoes hold up best in salsa
- Red onion: For sharp bite and color
- Fresh cilantro: Bright flavor and freshness. Use leafy stems too
- Lime juice: Gives zesty kick and ties flavors together. Roll limes before juicing for max juice
- Ripe avocado: Creamy texture. Make sure it yields gently when pressed
- Jasmine rice: Fragrant and fluffy. Cook just until tender never mushy
- Mayonnaise: Makes the sauce creamy. Use real mayo for best flavor
- Honey: Balances heat and adds a touch of floral sweetness
- Additional garlic powder: For the sauce if you love garlic flavor
Step-by-Step Instructions
- Marinate the Shrimp:
- Combine shrimp, olive oil, garlic powder, smoked paprika, chili powder, and salt in a bowl. Toss well to coat. Let the shrimp soak up the flavors for about ten to fifteen minutes so every bite is seasoned
- Grill the Shrimp:
- Heat a grill pan or outdoor grill over high heat. Lay shrimp in a single layer. Cook for two minutes per side until just opaque and lightly charred. Remove right away to keep them juicy
- Make the Mango Salsa:
- In a small bowl combine diced mango, tomatoes, red onion, cilantro, and half the lime juice. Stir and let sit for five minutes. This resting time helps meld the flavors
- Mix the Lime-Chili Sauce:
- Whisk together mayonnaise, the rest of the lime juice, chili powder, honey, and a bit of garlic powder in a bowl. Taste and tweak with salt or more chili powder if you like the heat
- Assemble the Bowls:
- Spoon fluffy rice into serving bowls. Layer with grilled shrimp, mango salsa, and avocado slices. Drizzle over your lime-chili sauce. Garnish with extra cilantro or lime wedges for extra freshness
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My all-time favorite in this bowl is the mango. That burst of juicy sweetness matched with chili is what makes this dish sparkle for me. One summer my kids and I had a chopping contest to see who could cube mangoes fastest and this dish was our sweet reward. It always reminds me of sunny outdoor meals.
Storage Tips
For meal prep store cooked rice shrimp salsa and sauce in separate containers in the fridge so nothing gets soggy. Assemble right before serving for best texture. Leftover shrimp can be eaten cold or gently reheated but avoid overcooking or it will turn rubbery.
Ingredient Substitutions
Swap shrimp with quick-grilled chicken silken tofu or salmon for your favorite protein. Pineapple or ripe peach are amazing subs for mango if you want a new twist. Greek yogurt can replace mayo in the sauce if you want extra tang or a lighter option.
Serving Suggestions
Pile everything onto a bowl of mixed greens for a lighter lunch or fold into warm tortillas for flavorful shrimp tacos. Pair with crunchy tortilla chips and a fresh juice spritzer to complete a summery meal table.
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Recipe FAQs
- → What kind of shrimp works best for this bowl?
Large, peeled and deveined shrimp hold up well to grilling and provide a juicy, meaty texture in the bowl.
- → Can I use other grains instead of jasmine rice?
Yes, try brown rice, quinoa, or cauliflower rice as tasty alternatives to jasmine rice.
- → How can I make the lime-chili sauce lighter?
Substitute Greek yogurt for mayonnaise to create a tangy, lighter sauce with a similar creamy texture.
- → Is the mango salsa customizable?
Absolutely! Swap mango for pineapple or peach, and adjust the level of chili for your preferred kick.
- → How should leftovers be stored?
Store each component separately in airtight containers to keep the flavors fresh, and assemble just before serving.