Refreshing Shrimp and Avocado Bowls with Mango Salsa

Shrimp and avocado bowls with mango salsa & lime-chili sauce are the culinary equivalent of a sunny beach day—bright, refreshing, and bursting with flavor. Imagine succulent shrimp dancing in a zesty lime-chili sauce while creamy avocado adds a smooth texture, all topped with sweet and tangy mango salsa. It’s a fiesta for your taste buds that you can whip up faster than you can say “I need a vacation!”

Every time I make these bowls, I’m transported back to my vacation in Mexico where every meal felt like a celebration. Friends gathered around the table, laughter filling the air as we indulged in vibrant dishes. Now, I recreate that joyful experience at home. Perfect for summer barbecues or cozy nights on the couch, these bowls promise an explosion of flavor that will have you coming back for seconds—trust me!

Ingredients for Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Here’s what you’ll need to make this delicious dish:

• Fresh Shrimp: Choose large shrimp, preferably deveined and peeled for ease of cooking.
• Ripe Avocados: Look for avocados that yield slightly when pressed; they should be creamy but not overly soft.
• Mango: Use ripe mangoes that are fragrant and slightly soft to ensure natural sweetness.
• Lime Juice: Freshly squeezed lime juice gives the best flavor; bottled juice just won’t cut it.
• Chili Powder: A good quality chili powder adds the perfect kick without overwhelming the palate.
• Cilantro: Fresh cilantro brings brightness; if you’re not a fan, parsley works as a milder substitute.
• Garlic: Fresh minced garlic provides depth of flavor; it’s worth skipping the powdered stuff here!

For the Sauce:

• Olive Oil: Use high-quality extra virgin olive oil for drizzling over your bowls for richness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Mango Salsa

Start by dicing the ripe mango into small cubes. In a bowl, combine mango with chopped cilantro, salt, and half of your fresh lime juice. Set aside to allow the flavors to mingle while you work on the rest.

Step 2: Cook the Shrimp

In a skillet over medium-high heat, add olive oil. Once shimmering, toss in minced garlic and sauté until fragrant—this should take about 30 seconds. Add your shrimp to the pan along with chili powder and remaining lime juice. Sauté until shrimp turns pink and opaque—this usually takes about 3-4 minutes.

Step 3: Slice the Avocado

While your shrimp cooks away like they’re getting ready for their summer debut on stage, slice your avocados in half, remove the pit (carefully), and scoop out creamy goodness into bite-sized pieces.

Step 4: Assemble Your Bowls

Grab some serving bowls (or any bowl that makes you happy) and start layering! First goes down a base of avocado pieces followed by those gorgeous shrimp piled high on top.

Step 5: Top It Off

Spoon generous amounts of mango salsa over everything—don’t be shy! Drizzle extra lime-chili sauce made from mixing olive oil with additional lime juice over everything for an added zing.

Step 6: Serve & Enjoy

Transfer your masterpiece onto plates or simply dive into those bowls right away! Pair it with tortilla chips or some crusty bread if you want something extra crunchy on the side.

These shrimp and avocado bowls with mango salsa & lime-chili sauce are not just tasty; they’re also visually appealing—the vibrant colors practically shout “dinner party!” So grab your ingredients and get ready to impress yourself as much as anyone else who gets a taste!

Perfecting the Cooking Process

Begin by marinating the shrimp while preparing your mango salsa. Sauté the shrimp until they’re perfectly pink and juicy. Meanwhile, chop up your avocado and prepare the lime-chili sauce to drizzle on top. This sequence ensures each component shines through.

Add Your Touch

Feel free to swap out the shrimp for grilled chicken or tofu for a plant-based option. Experiment with spices in the lime-chili sauce or add diced jalapeños for an extra kick. Personalizing these bowls makes them uniquely yours!

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to two days. For reheating, gently warm the shrimp on low heat to retain their juiciness while keeping the avocado fresh for topping later.

I once made these Shrimp and Avocado Bowls for a summer barbecue, and my friends were raving about them all night long! It felt great to see everyone enjoying something I created with so much love.

FAQs

What ingredients do I need for Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce?

To prepare Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce, gather fresh shrimp, ripe avocados, mango, red onion, cilantro, lime juice, and chili powder. You will also need salt and pepper for seasoning. Optionally, you can include cooked rice or quinoa as a base for the bowls. Fresh ingredients are crucial for achieving vibrant flavors and a satisfying texture in this delightful dish.

How long does it take to prepare Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce?

The preparation time for Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce is relatively short. It typically takes about 15 minutes to prepare the ingredients and another 10 minutes to cook the shrimp. Thus, the total time required is approximately 25 to 30 minutes. This makes it an excellent choice for a quick yet delicious meal that impresses family and friends alike.

Can I make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce ahead of time?

Yes, you can prepare components of Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce ahead of time. Cooked shrimp can be stored in an airtight container in the refrigerator for up to two days. However, it’s best to cut the avocado just before serving to prevent browning. The mango salsa can be made a few hours in advance but should be kept refrigerated until you’re ready to assemble your bowls.

What variations can I try with this Shrimp and Avocado Bowl recipe?

There are several tasty variations you can explore with Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce. Substitute shrimp with grilled chicken or tofu for a different protein option. You can also add black beans or corn for extra fiber and flavor. Experimenting with various salsas like pineapple or peach can provide unique sweetness that complements your dish perfectly.

Conclusion for Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce offer a refreshing blend of flavors that excite the palate. With quick preparation times and versatile ingredient options, this dish fits perfectly into any weeknight dinner plan or special occasion. By incorporating fresh ingredients like shrimp, avocado, and mango salsa, you create a colorful meal that’s both nutritious and delicious. Enjoying this bowl will surely leave you craving more!

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Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

• Author: Lilly
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Serves 4
• Category: Main
• Method: Sautéing
• Cuisine: Mexican

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Description

Bright and refreshing, these shrimp and avocado bowls topped with zesty mango salsa are a quick, flavorful escape to tropical bliss.

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Ingredients

Scale 1x2x3x

• 1 ripe mango, diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• Salt to taste
• 1 lb large shrimp, deveined and peeled
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tbsp lime juice
• 2 ripe avocados, diced
• Extra lime-chili sauce (made from olive oil and lime juice) for drizzling

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Instructions

1. In a bowl, combine diced mango, chopped cilantro, salt, and half of the lime juice. Mix well and set aside.
2. Heat olive oil in a skillet over medium-high heat.
3. Add minced garlic and sauté until fragrant (about 30 seconds).
4. Toss in the shrimp along with chili powder and remaining lime juice. Sauté until shrimp turns pink and opaque (about 3-4 minutes).
5. Slice avocados in half, remove the pit carefully, and scoop out into bite-sized pieces.
6. In serving bowls, layer diced avocado first, then top with cooked shrimp.
7. Spoon generous portions of mango salsa over each bowl.
8. Drizzle with extra lime-chili sauce.

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Nutrition

• Serving Size: 1 bowl (approximately 350g)
• Calories: 450
• Sugar: 10g
• Sodium: 320mg
• Fat: 23g
• Saturated Fat: 3g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 12g
• Protein: 25g
• Cholesterol: 170mg

Keywords: Substitute shrimp with grilled chicken or tofu for a different protein option. Add black beans or corn for extra fiber and texture. Store leftovers in an airtight container for up to two days; reheat shrimp gently to avoid overcooking.