Why You’ll Love This Recipe

Flavorful Combination: The sweet mango salsa, creamy avocado, and spicy lime-chili sauce create a harmonious blend of flavors that tantalize the taste buds.
Quick and Easy: Ready in under 30 minutes, making it ideal for busy schedules.
Healthy and Nutritious: Packed with lean protein, healthy fats, and fresh produce for a balanced meal.
Customizable: Easily adaptable to suit dietary preferences or ingredient availability.
Visually Appealing: A colorful presentation that makes mealtime more enjoyable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Shrimp:

1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper

For the Mango Salsa:

1 large ripe mango, diced
1/4 cup red onion, finely chopped
1 small jalapeño, seeded and minced (optional)
1–2 tablespoons fresh cilantro, chopped
1 tablespoon lime juice
Salt to taste

For the Lime-Chili Sauce:

1/4 cup plain Greek yogurt
1 tablespoon mayonnaise (optional)
1 teaspoon chili powder
Zest and juice of 1 lime
1 teaspoon honey or agave
Salt and pepper to taste

For the Bowls:

2 cups cooked rice or quinoa
1–2 ripe avocados, sliced
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

Directions

Prepare the Mango Salsa: In a bowl, combine diced mango, red onion, jalapeño (if using), cilantro, lime juice, and a pinch of salt. Mix well and refrigerate to allow flavors to meld.
Make the Lime-Chili Sauce: In a small bowl, whisk together Greek yogurt, mayonnaise (if using), chili powder, lime zest and juice, honey, salt, and pepper until smooth. Adjust seasoning to taste and set aside.
Cook the Shrimp: Pat the shrimp dry and season with garlic powder, onion powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook the shrimp for 2–3 minutes on each side until pink and opaque. Remove from heat.
Assemble the Bowls: Divide cooked rice or quinoa among serving bowls. Top with grilled shrimp, sliced avocado, and mango salsa. Drizzle with lime-chili sauce.
Garnish and Serve: Sprinkle chopped cilantro over the bowls and serve with lime wedges on the side. Enjoy immediately!

Servings and Timing

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Variations

Protein Swap: Replace shrimp with grilled chicken, tofu, or salmon to suit dietary preferences.
Grain Alternatives: Use cauliflower rice or mixed greens for a low-carb option.
Additional Toppings: Add sliced radishes, cucumber, or crushed tortilla chips for extra texture.
Spice Level: Adjust the amount of jalapeño in the salsa or chili powder in the sauce to control heat.

Storage/Reheating

Storage: Store leftover shrimp, mango salsa, and sauce separately in airtight containers in the refrigerator for up to 2 days.
Reheating: Gently reheat the shrimp in a skillet over low heat or in the microwave. Serve salsa and sauce cold.

FAQs

1. Can I use frozen shrimp?

Yes, just ensure they are fully thawed and patted dry before cooking to achieve the best texture.

2. What type of rice works best?

Jasmine or basmati rice are excellent choices, but brown rice or quinoa also work well.

3. How can I make this dish spicier?

Add more jalapeño to the salsa or increase the chili powder in the sauce to enhance the heat.

4. Can I prepare this dish ahead of time?

Yes, you can prepare the mango salsa and lime-chili sauce in advance. Cook the shrimp fresh for the best flavor.

5. Is this recipe gluten-free?

Yes, it is naturally gluten-free. However, always check ingredient labels to be certain.

6. What can I use instead of mayonnaise in the sauce?

You can substitute mayonnaise with additional Greek yogurt or a dairy-free alternative.

7. How do I select a ripe mango?

A ripe mango will yield slightly to gentle pressure and have a sweet aroma near the stem.

8. Can I grill the shrimp instead of pan-frying?

Absolutely, grilling the shrimp adds a smoky flavor that complements the dish well.

9. What’s the best way to slice an avocado?

Cut the avocado in half, remove the pit, and slice the flesh while still in the skin before scooping it out with a spoon.

10. Can I use pre-cooked shrimp?

Yes, but be cautious when reheating to prevent overcooking.

Conclusion

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce offer a delightful combination of flavors and textures that are sure to impress. Whether you’re looking for a quick dinner option or a dish to wow your guests, this recipe delivers on all fronts. Customize it to your liking and enjoy a taste of the tropics in every bite!