Hey y’all! If you’re looking for a dish that’s bright, flavorful, and perfect for any occasion, look no further than these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce. With the creamy richness of avocado, sweetness of mango, and a zesty sauce to tie it all together, this recipe is sure to become a favorite. Let’s get cooking!
Why You’ll Love This
- Perfect balance of spicy, sweet, and savory flavors.
- Quick and easy to prepare, great for weeknight dinners.
- Packed with nutrients for a healthy meal option.
- Customizable to suit your taste preferences.
- Impressive presentation that’s sure to wow guests.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 ripe avocados, diced
- 1 ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 tablespoon honey
- 1 tablespoon soy sauce
- Cooked rice or quinoa, for serving
Directions
Prepare the Shrimp
- In a bowl, toss shrimp with olive oil, chili powder, garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until pink and opaque. Set aside.
Make the Mango Salsa
- In a mixing bowl, combine diced mango, red onion, cilantro, and half of the lime juice.
- Season with salt and pepper to taste. Stir well.
Mix the Lime-Chili Sauce
- In a small bowl, whisk together the remaining lime juice, honey, and soy sauce.
- Adjust seasoning with salt and pepper if necessary.
Assemble the Bowls
- Divide the cooked rice or quinoa among serving bowls.
- Top with shrimp, diced avocado, and mango salsa.
- Drizzle with lime-chili sauce and serve immediately.
Notes
– For the freshest taste, use ripe mangoes that yield slightly to pressure. Learn how to pick ripe mangoes.
– If you prefer a spicier dish, add a dash of cayenne pepper to the shrimp seasoning.
– Substitute brown rice for quinoa to increase the fiber content. Check out this comparison of quinoa and rice.
Variations
- Vegetarian: Swap shrimp for grilled tofu or chickpeas for a meat-free option.
- Tropical Twist: Add pineapple to the mango salsa for extra sweetness.
- Spicy Mango Salsa: Mix in chopped jalapeños for a fiery kick.
Required Equipment
- Skillet
- Mixing bowls
- Whisk
- Knife and cutting board
Storage Instructions
Store any leftover components separately in airtight containers in the refrigerator. The shrimp will keep for up to 2 days, while the salsa and avocados are best consumed within 1 day to maintain freshness.
Suggested Pairings/Serving Recommendations
Serve these shrimp and avocado bowls with a light, crisp white wine like Sauvignon Blanc or a refreshing glass of iced tea. For extra crunch, garnish with crushed tortilla chips.
Pro Tips
– For perfectly cooked shrimp, ensure they are not crowded in the pan while cooking.
– Use a ripe avocado that yields gently to pressure; overripe avocados may result in a mushy texture. Learn more about selecting avocados here.
– To save time, prep your salsa ingredients ahead of time and store them in the fridge until ready to use.
FAQ
Can I use frozen shrimp?
Yes, just ensure they are fully thawed and patted dry before cooking.
What’s the best way to dice a mango?
Slice off the sides of the mango, score the flesh into cubes, and scoop it out with a spoon.
Can I prepare the lime-chili sauce in advance?
Absolutely, the sauce can be made a day ahead and stored in the refrigerator.