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Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe

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4 from 12 reviews

These Chili Lime Shrimp Bowls feature succulent shrimp seasoned with a bold blend of Mexican spices, served over fluffy white rice with a refreshing mango-avocado salsa and crunchy shredded cabbage. An easy, vibrant dish perfect for a quick dinner, with great flavor that holds up well for next-day leftovers.

Ingredients

Shrimp Bowls

  • 1 lb. raw shrimp, peeled & deveined
  • 1 Tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • ⅛ tsp cayenne pepper (omit if you don’t want the shrimp too spicy)
  • Green cabbage, shredded (about 2 cups)
  • White rice, cooked (about 2 cups cooked)
  • Limes, for serving
  • Tortilla chips, for serving (optional)

Mango-Avocado Salsa

  • 2 small mangos, diced (or 1 large mango)
  • 1 large avocado, diced
  • ¼ cup red onion, chopped
  • 1 jalapeño, deseeded & finely chopped
  • 2 Tbsp cilantro, chopped (leaves & stems)
  • 1 lime, juiced

Instructions

  1. Make the salsa: In a large bowl, combine diced mango, avocado, red onion, jalapeño, cilantro, and lime juice. Stir gently to mix. Taste and adjust lime juice if needed. Cover and refrigerate the salsa while preparing the shrimp to let flavors meld.
  2. Prepare the shrimp: In a small bowl, mix together chili powder, cumin, salt, smoked paprika, garlic powder, black pepper, and cayenne pepper (if using). Pat the shrimp dry with paper towels, then place them in a large bowl. Drizzle olive oil over the shrimp, add the spice mixture, and toss well until all shrimp are evenly coated with the seasoning.
  3. Cook the shrimp: Heat a splash of olive oil in a large sauté pan over medium-high heat. When hot, add the shrimp in a single layer without overcrowding the pan (cook in batches if needed). Cook the shrimp for 2-3 minutes on each side until opaque and cooked through. Remove shrimp from the pan and set aside.
  4. Assemble the bowls: Divide cooked white rice among four bowls. Top each with cooked shrimp, shredded green cabbage, and a generous spoonful of mango-avocado salsa. Squeeze fresh lime juice over the top of each bowl for extra brightness. Serve immediately with tortilla chips on the side if desired.

Notes

  • If you prefer less heat, omit the cayenne pepper and deseed the jalapeño thoroughly.
  • Use freshly cooked rice for best texture; leftover rice works well too if reheated properly.
  • The shrimp cooks quickly, so watch closely to avoid overcooking and becoming rubbery.
  • For a gluten-free meal, ensure the tortilla chips are certified gluten-free or omit them.
  • Leftovers keep well covered in the refrigerator for up to 2 days; reheat shrimp gently to avoid overcooking.

Find it online: https://bitezly.com/chili-lime-shrimp-bowls-with-mango-avocado-salsa-recipe/