Shrimp and Avocado Bowls with Mango Salsa Recipe

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
• ¼ cup red onion, finely chopped
• ¼ 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

1. In a bowl, toss shrimp with olive oil, chili powder, garlic powder, salt, and pepper.
2. 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

1. In a mixing bowl, combine diced mango, red onion, cilantro, and half of the lime juice.
2. Season with salt and pepper to taste. Stir well.

Mix the Lime-Chili Sauce

1. In a small bowl, whisk together the remaining lime juice, honey, and soy sauce.
2. Adjust seasoning with salt and pepper if necessary.

Assemble the Bowls

1. Divide the cooked rice or quinoa among serving bowls.
2. Top with shrimp, diced avocado, and mango salsa.
3. 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.