Shrimp and Avocado Bowls with Mango Salsa Lime Chili Sauce
Tired of boring weeknight dinners? I get it. You want something that tastes amazing but doesn’t take three hours and a mountain of dishes to make. You need something fresh, healthy, and full of flavor.
Well, you found it. This shrimp and avocado bowl is like a mini-vacation in a dish. It’s packed with sweet mango, creamy avocado, and spicy shrimp, all drizzled with a zesty lime chili sauce.
This recipe looks fancy, but it’s super easy. I’m going to walk you through every step, so you can make it perfectly, even if you think you can’t cook. Let’s get started.
What You’ll Need
Breaking this down makes shopping way easier. Here’s everything for each part of the bowl.
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
For the Mango Salsa:
- 1 large ripe mango, diced
- 1/2 red onion, finely chopped
- 1 jalapeno, minced (remove seeds for less heat)
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
For the Lime Chili Sauce:
- 1/2 cup plain Greek yogurt or sour cream
- Juice of 1 lime
- 1 tablespoon sriracha or your favorite hot sauce
- 1 tablespoon honey or maple syrup
- A splash of water to thin, if needed
For the Bowls:
- 2 cups cooked quinoa or rice
- 2 ripe avocados, sliced
- 1 cup black beans, rinsed
- Mixed greens or shredded lettuce
Tools for the Job
You don’t need anything fancy. Just the basics from your kitchen.
- Large skillet
- Mixing bowls (a few different sizes)
- Sharp knife
- Cutting board
- Whisk
- Measuring spoons and cups
How to Make These Amazing Bowls
Follow these steps, and you’ll have a perfect meal. Don’t rush, just follow along.
Step 1: First, make the mango salsa. In a medium bowl, gently mix the diced mango, red onion, jalapeno, cilantro, and lime juice. Set it aside to let the flavors hang out together.
Step 2: Next, whip up the lime chili sauce. In another small bowl, whisk together the Greek yogurt, lime juice, sriracha, and honey. If it’s too thick, add a tiny splash of water until it’s easy to drizzle.
Step 3: Now, let’s cook the shrimp. Pat the peeled shrimp dry with a paper towel. This helps them get a nice sear instead of just steaming in the pan.
Step 4: In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper until they’re all coated.
Step 5: Heat your large skillet over medium-high heat. Add the shrimp in a single layer. Don’t overcrowd the pan; cook in two batches if you need to.
Step 6: Cook the shrimp for 1-2 minutes on each side. They cook fast! You’ll know they’re done when they turn pink and curl into a “C” shape. If they curl into an “O,” they’re overcooked.
Step 7: Time to build your bowls. Divide the cooked quinoa or rice between four bowls. Top with the cooked shrimp, a big scoop of mango salsa, sliced avocado, black beans, and some mixed greens.
Step 8: Drizzle everything generously with the lime chili sauce. Serve right away and enjoy.
Pro Tips from My Kitchen
I’ve made this dish hundreds of times. Here are a few secrets to make it even better.
- Don’t eyeball the shrimp cooking time. Seriously, shrimp go from perfect to rubbery in less than a minute. Watch for the color to turn pink and the shape to form a “C.” The moment that happens, take them off the heat.
- Taste your sauce. Your limes might be more sour or your hot sauce spicier than mine. After you mix the sauce, give it a taste. Does it need more honey for sweetness? More lime for tang? Adjust it until you love it.
- Let the salsa sit. Making the salsa first is a smart move. Giving it at least 15 minutes to sit allows the onion and jalapeno to mellow out a bit and all the flavors to blend together. It makes a huge difference.
Making Swaps and Changes
Don’t have something on the list? No problem. This recipe is easy to change up.
| Original Ingredient | Good Swaps and Variations |
|---|---|
| Shrimp | Diced chicken breast, firm tofu, or a white fish like cod. |
| Mango | Diced pineapple or peaches work great for a sweet salsa. |
| Quinoa | Brown rice, white rice, cauliflower rice, or just more greens. |
| Jalapeno | Serrano pepper for more heat, or a chopped bell pepper for none. |
Meal Prep and Make-Ahead Tips
You can get a head start on this meal to make dinner time even faster.
The mango salsa can be made up to a day ahead. Store it in an airtight container in the fridge. The flavors will get even better overnight.
The lime chili sauce can also be made ahead and stored in the fridge for up to 3 days. Just give it a good stir before you use it.
When it’s time to eat, all you have to do is cook the shrimp and slice the avocado. It turns a 30-minute meal into a 10-minute one.
What to Serve with Your Bowls
These bowls are a full meal on their own. But if you want to add something extra, here are some ideas.
| Pairing Type | Suggestions |
|---|---|
| Drinks | A light beer, a crisp white wine, or sparkling water with lime. |
| Side Dishes | Tortilla chips for scooping, or a side of cornbread. |
| For a Crowd | Set up a “bowl bar” so guests can build their own. |
Leftovers and Storage
Got leftovers? Lucky you.
Store the different parts of the bowl in separate containers in the fridge. The shrimp, salsa, and sauce should all be separate. This keeps everything fresh.
The bowls will be good for up to 2 days. The avocado will brown, so it’s best to add that fresh right before you eat. You can eat the leftovers cold or gently warm the shrimp and quinoa.
Nutrition Info
Here is a rough idea of the nutrition for one bowl. This can change based on your exact ingredients and portion sizes.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 30g |
| Fat | 20g |
| Carbs | 65g |
Frequently Asked Questions
Here are some questions I get a lot about this recipe.
Q1. Can I use frozen shrimp?
Ans: Yes, absolutely. Just make sure they are completely thawed before you cook them. The best way is to let them thaw overnight in the fridge. Pat them very dry before seasoning.
Q2. My salsa is really watery. What happened?
Ans: This usually happens if your mango is extra juicy or if you didn’t pat the other ingredients dry. It’s not a big deal. You can use a slotted spoon to serve the salsa to leave some of the extra liquid behind.
Q3. This was too spicy for my family. How can I make it milder?
Ans: The heat comes from the jalapeno in the salsa and the sriracha in the sauce. To make it milder, completely remove the seeds and white ribs from the jalapeno. You can also use half a jalapeno or skip it. For the sauce, just use less sriracha.
Wrapping Up
There you have it. A simple, healthy, and incredibly tasty meal that you can be proud of. This recipe is a favorite in my house, and I hope it becomes one in yours too.
Give it a try this week. Once you do, come back and leave a comment. I’d love to hear how it turned out for you or if you made any fun changes
