The aroma of shrimp sizzling in a hot skillet is enough to make anyone’s mouth water. This delightful recipe combines tender shrimp with vibrant mango salsa and a zesty lime-chili sauce, making it a perfect dish for any occasion. In just about 30 minutes, you can whip up these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce that are not only fresh and flavorful but also visually stunning.
This recipe is perfect for busy weeknight dinners or for impressing guests at a gathering. The components can be prepared ahead of time, allowing for quick assembly when you’re ready to serve.
Why You’ll Love This Recipe
- The sweetness of mango perfectly balances the spiciness of the shrimp.
- Creamy avocado adds richness and texture to each bite.
- Zesty lime-chili sauce brings the whole dish together with its zing.
- Quick cook time means you can enjoy this meal any night of the week.
What You’ll Need
Here’s a list of ingredients you’ll need to create these delicious bowls.
For the Rice
- 1 cup long-grain rice
- 1.5 cups water
For the Shrimp
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon salt
For the Mango Salsa
- 1 mango, diced
- 1/4 cup red onion, chopped
- 2 tablespoons cilantro, chopped
- 1 jalapeno, seeded and minced
- 1 lime, juiced
For the Lime-Chili Sauce
- 3 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon chili flakes
- 2 tablespoons olive oil
- 1 clove garlic, minced
- pinch salt
For Serving
- 1 avocado, sliced
- 4 radishes, thinly sliced
Note: Use basmati or jasmine rice for a fragrant option.
Substitutions & Swaps
- Shrimp can be replaced with chicken or tofu.
- Olive oil can be substituted with avocado oil.
- Honey is optional; agave works as a vegan swap.
- Lime juice can be replaced with lemon juice.
How to Make It
Follow these steps for a deliciously fresh meal.
Rinse the rice
Rinse the rice under cold water, combine with water in a pot, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until tender.
Prepare the mango salsa
In a bowl, toss the diced mango, red onion, cilantro, jalapeno, 1 tablespoon lime juice, and a pinch of salt to make the mango salsa; set aside.
Whisk the lime-chili sauce
In a small bowl, whisk together 3 tablespoons lime juice, honey, chili flakes, 2 tablespoons olive oil, minced garlic, and a pinch of salt to create the lime-chili sauce.
Coat the shrimp
In another bowl, coat the shrimp with 1 tablespoon olive oil, chili powder, and 1/2 teaspoon salt.
Cook the shrimp
Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque.
Assemble the bowls
Divide the cooked rice among serving bowls, then top each with cooked shrimp, sliced avocado, and mango salsa.
Drizzle the sauce
Drizzle the lime-chili sauce evenly over each bowl.
Garnish and serve
Garnish with sliced radishes and extra cilantro before serving.
How to Store It
Fridge: store in an airtight container for up to 3 days.
Freezer: no, the avocado won’t freeze well.
Reheat: microwave for 1-2 minutes until heated through.
Tips for Best Results
- When cooking shrimp, don’t overcook to keep them tender.
- Use fresh ingredients for the best flavor and texture.
- Make the mango salsa ahead of time to save time later.
- Adjust chili flakes for desired heat in the lime-chili sauce.
Serving Suggestions
- Pair with a chilled white wine or citrus-infused drink.
- Serve as a colorful lunch option for meal prep.
- Perfect for sunny day picnics or outdoor gatherings.
