Introduction to Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
As a busy mom, I know how challenging it can be to whip up a meal that’s both quick and delicious. That’s why I absolutely adore these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce. They’re vibrant, packed with flavor, and come together in just 30 minutes! Imagine juicy grilled shrimp paired with creamy avocado and a refreshing mango salsa, all drizzled with a zesty lime-chili sauce. It’s a dish that not only satisfies your taste buds but also impresses your loved ones. Trust me, this recipe is a game-changer for any hectic weeknight!
Why You’ll Love This Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
These Shrimp and Avocado Bowls are a delightful blend of ease and flavor. In just 30 minutes, you can create a meal that feels gourmet yet is simple enough for any busy weeknight. The combination of fresh ingredients makes each bite a burst of sunshine. Plus, the vibrant colors and textures will make your family excited to dig in. It’s a win-win for both your taste buds and your schedule!
Ingredients for Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Gathering the right ingredients is key to making these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce a success. Here’s what you’ll need:
- Shrimp: Large, peeled, and deveined shrimp are perfect for grilling. They cook quickly and soak up flavors beautifully.
- Avocados: Ripe avocados add creaminess and healthy fats. Look for ones that yield slightly to gentle pressure.
- Mango: A ripe mango brings sweetness and a tropical flair. Choose one that’s fragrant and slightly soft.
- Rice or Quinoa: These serve as the hearty base for your bowls. Quinoa is a great gluten-free option packed with protein.
- Cilantro: Fresh cilantro adds a burst of flavor and color. If you’re not a fan, parsley can be a good substitute.
- Lime: Fresh lime juice and zest brighten the dish. It’s essential for that zesty kick!
- Greek Yogurt: This adds creaminess to the lime-chili sauce. It’s a healthier alternative to sour cream.
- Mayonnaise: Optional, but it can enhance the creaminess of the sauce. Use a light version if you prefer.
- Chili Powder: This spice adds warmth and depth. Adjust the amount based on your spice preference.
- Honey or Agave: A touch of sweetness balances the acidity of the lime. You can skip this if you prefer a tangier sauce.
- Red Onion: Diced red onion adds crunch and a mild bite to the mango salsa.
- Jalapeño: If you like heat, finely chopped jalapeño is a great addition. Adjust to your spice tolerance.
- Salt and Pepper: Essential for seasoning. Don’t forget to taste as you go!
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
How to Make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Now that you have all your ingredients ready, let’s dive into the fun part—making these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce! Follow these simple steps, and you’ll have a delicious meal in no time.
Step 1: Prepare the Mango Salsa
Start by combining the diced mango, red onion, and jalapeño (if you’re feeling adventurous) in a bowl. Squeeze in the fresh lime juice and toss in the chopped cilantro. Add a pinch of salt to enhance the flavors. Give it a good mix and let it chill in the fridge for at least 15 minutes. This step is crucial! Chilling allows the flavors to meld beautifully, making each bite a refreshing delight.
Step 2: Make the Lime-Chili Sauce
In a separate bowl, whisk together the Greek yogurt, mayonnaise (if using), chili powder, lime zest, and lime juice. Add a drizzle of honey or agave for a touch of sweetness. Season with salt and pepper to taste. Don’t be shy—adjust the seasoning until it’s just right for you! This creamy sauce is the perfect complement to the shrimp and avocado.
Step 3: Cook the Shrimp
Pat the shrimp dry with a paper towel. This helps them get that lovely char when cooking. Season the shrimp with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat and drizzle in a little olive oil. Cook the shrimp for about 2-3 minutes on each side until they turn pink and slightly charred. The aroma will be irresistible!
Step 4: Assemble the Bowls
Now comes the fun part—assembling your bowls! Start with a generous base of cooked rice or quinoa in each bowl. Next, arrange the grilled shrimp on top, followed by the creamy avocado slices. Finally, spoon the vibrant mango salsa over everything. It’s like a colorful masterpiece on your plate!
Step 5: Drizzle and Garnish
To finish, drizzle the zesty lime-chili sauce generously over the bowls. Don’t hold back! Garnish with a sprinkle of fresh cilantro for that extra pop of flavor. Serve with lime wedges on the side for a refreshing squeeze. Enjoy your beautiful Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce immediately!
Tips for Success
- Prep your ingredients ahead of time to save precious minutes during cooking.
- Use a meat thermometer to ensure shrimp are perfectly cooked at 120°F.
- Experiment with different grains like farro or barley for a unique twist.
- For extra flavor, marinate the shrimp for 15-30 minutes before grilling.
- Don’t skip the chilling step for the mango salsa; it enhances the taste!
Equipment Needed
- Grill Pan or Skillet: A non-stick skillet works well if you don’t have a grill pan.
- Mixing Bowls: Use any size bowl for mixing the salsa and sauce.
- Whisk: A fork can also do the job for mixing the lime-chili sauce.
- Knife and Cutting Board: Essential for chopping ingredients like mango and avocado.
- Measuring Cups and Spoons: Handy for precise ingredient measurements.
Variations of Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
- Swap the Protein: Try grilled chicken or tofu for a different protein option. Both pair wonderfully with the mango salsa.
- Go Vegan: Replace shrimp with chickpeas or black beans for a hearty, plant-based bowl that’s still packed with flavor.
- Spice it Up: Add diced pineapple or mango to the salsa for a sweet twist, or toss in some diced bell peppers for extra crunch.
- Change the Grains: Use cauliflower rice for a low-carb option or try farro for a nutty flavor and chewy texture.
- Herb Variations: Experiment with fresh basil or mint instead of cilantro for a unique flavor profile.
Serving Suggestions for Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
- Pair with a light, crisp white wine like Sauvignon Blanc for a refreshing complement.
- Serve alongside tortilla chips and guacamole for a fun appetizer.
- For a colorful presentation, use vibrant bowls and garnish with extra cilantro.
- Offer a side of grilled vegetables for added nutrition and flavor.
- Consider a chilled cucumber salad to balance the meal’s warmth.
FAQs about Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Can I make the mango salsa ahead of time?
Absolutely! You can prepare the mango salsa a day in advance. Just store it in the fridge to keep it fresh. The flavors will meld beautifully, making it even tastier!
What can I substitute for shrimp?
If shrimp isn’t your thing, grilled chicken or tofu works wonderfully. Both options will soak up the flavors of the lime-chili sauce and pair nicely with the mango salsa.
Is this dish gluten-free?
Yes! These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are naturally gluten-free. Just ensure that any grains you use, like quinoa or rice, are certified gluten-free.
How can I adjust the spice level?
To control the heat, simply adjust the amount of jalapeño in the salsa. You can also skip it altogether if you prefer a milder flavor. The chili powder in the shrimp seasoning can be reduced as well.
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work just fine! Just make sure to thaw them completely and pat them dry before seasoning and cooking. They’ll still be delicious!
Final Thoughts
Creating these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce is more than just cooking; it’s about bringing joy to your table. The vibrant colors and fresh flavors make every bite a celebration. Whether you’re serving it for a family dinner or a casual gathering with friends, this dish is sure to impress. Plus, it’s quick enough to fit into your busy schedule, allowing you to enjoy quality time with loved ones. So, roll up your sleeves, embrace the culinary adventure, and savor the delightful experience that this recipe brings to your home!
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Shrimp and Avocado Bowls with Mango Salsa Delight You!
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A delicious and vibrant dish featuring grilled shrimp, creamy avocado, and fresh mango salsa, all drizzled with a zesty lime-chili sauce.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1–2 ripe avocados, sliced
- 1 large ripe mango, diced
- 2 cups cooked rice or quinoa
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise (optional)
- 1 tsp chili powder
- Zest and juice of 1 lime
- 1 tsp honey or agave
- Salt and pepper to taste
- 1/4 cup diced red onion
- 1 small jalapeño, finely chopped (optional)
- Juice of 1 lime
- 1–2 tbsp chopped fresh cilantro
- Salt to taste
Instructions
- Prepare the mango salsa by combining diced mango, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt in a bowl. Mix well and set aside in the fridge.
- Make the lime-chili sauce by whisking together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper. Adjust seasoning to taste and set aside.
- Pat the shrimp dry and season with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook the shrimp for 2-3 minutes per side until pink and slightly charred.
- Assemble the bowls by adding a base of cooked rice or quinoa to each bowl. Arrange grilled shrimp, sliced avocado, and mango salsa on top.
- Drizzle lime-chili sauce generously over the bowls. Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy immediately!
Notes
- Feel free to adjust the spice level by adding more or less jalapeño.
- This dish can be served warm or cold, making it versatile for any occasion.
- Leftover mango salsa can be stored in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 200mg
Keywords: Shrimp, Avocado, Mango Salsa, Lime-Chili Sauce, Healthy Bowl