Why You’ll Love Shrimp Avocado Bowls with Mango Salsa Recipe
ThisShrimp Avocado Bowls with Mango Salsa recipe is a harmonious blend of flavors and textures. The sweetness of ripe mangoes complements the savory shrimp, while the creamy avocado adds richness. The lime-chili sauce provides a tangy kick, elevating the dish to a whole new level. It’s a refreshing and satisfying meal that’s perfect for any occasion.
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 tbsp mayonnaise (for the lime-chili sauce)
1 small jalapeño, finely chopped (for the mango salsa)
Optional toppings: sliced radishes or cherry tomatoes
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Shrimp: Pat the shrimp dry with a paper towel. Season with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat, add a drizzle of olive oil, and cook the shrimp for 2-3 minutes on each side until pink and opaque.
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Make the Mango Salsa: In a bowl, combine the diced mango, red onion, jalapeño (if using), cilantro, lime juice, salt, and pepper. Mix well and set aside.
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Prepare the Lime-Chili Sauce: In a small bowl, whisk together mayonnaise, sriracha, lime juice, garlic powder, onion powder, salt, and black pepper until smooth.
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Assemble the Bowls: In serving bowls, layer the cooked rice or quinoa, sautéed shrimp, sliced avocado, and top with mango salsa. Drizzle with lime-chili sauce and garnish with chopped cilantro and lime wedges.
Servings and Timing
Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Variations
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Spice Level: Adjust the amount of cayenne pepper and jalapeño to suit your heat preference.
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Protein Options: Substitute shrimp with tofu or chickpeas for a vegetarian version.
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Additional Vegetables: Incorporate bell peppers, zucchini, or spinach for added nutrition and color.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
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Reheating: Reheat the shrimp and rice in a skillet over medium heat until warmed through.
FAQs
How do I know when the shrimp is cooked through?
Shrimp turn pink and opaque when fully cooked. Use a meat thermometer to ensure the internal temperature has reached 145°F (63°C).
Can I use frozen shrimp?
Yes, ensure the shrimp are fully thawed and patted dry before cooking.
Can I make this dish ahead of time?
You can prepare the mango salsa and cook the shrimp in advance. Assemble the bowls just before serving to maintain freshness.
Can I use brown rice instead of white rice?
Yes, brown rice can be used for a nuttier flavor and added fiber.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free.
Can I add other fruits to the salsa?
Feel free to experiment with fruits like pineapple or papaya for a tropical twist.
How can I adjust the creaminess of the sauce?
For a richer sauce, use full-fat mayonnaise. For a lighter version, use light mayonnaise or Greek yogurt.
Can I use a different type of chili sauce?
Yes, you can substitute sriracha with other chili sauces like sambal oelek or gochujang for different flavor profiles.
How do I prevent the avocado from browning?
Toss the avocado slices with lime juice to help prevent browning.
Can I use quinoa instead of rice?
Yes, quinoa is a great gluten-free alternative and adds a nutty flavor to the dish.
Conclusion
Shrimp Avocado Bowls with Mango Salsa is a delightful fusion of flavors that brings a taste of the tropics to your table. With its combination of succulent shrimp, creamy avocado, and zesty mango salsa, it’s a meal that’s both satisfying and refreshing. Perfect for any occasion, this dish is sure to impress and become a favorite in your recipe repertoire.
Shrimp Avocado Bowls with Mango Salsa
Experience a tropical delight with these Shrimp Avocado Bowls. Succulent shrimp, creamy avocado, and zesty mango salsa come together in a harmonious blend, offering a refreshing and nutritious meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion
- Diet: Gluten Free
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 tbsp mayonnaise (for the lime-chili sauce, optional)
- 1 small jalapeño, finely chopped (for the mango salsa, optional)
- Extra toppings like sliced radishes or cherry tomatoes (optional)
Instructions
- Prepare the Shrimp:
Pat the shrimp dry with a paper towel. Season with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat, add olive oil, and cook the shrimp for 2-3 minutes on each side until pink and opaque. - Make the Mango Salsa:
In a bowl, combine diced mango, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt. Mix gently to combine. - Assemble the Bowls:
Place a base of cooked rice or quinoa in each bowl. Top with sliced avocado, cooked shrimp, and a generous spoonful of mango salsa. Garnish with fresh cilantro and serve with lime wedges.
Notes
- For added creaminess, mix mayonnaise with lime juice and a dash of chili powder to create a lime-chili sauce.
- Customize your bowl with additional toppings like sliced radishes or cherry tomatoes for extra flavor and color.
- This dish pairs wonderfully with a refreshing beverage like iced tea or coconut water.
