Shrimp Avocado Bowls with Mango (Printable)
Fresh shrimp and avocado with mango salsa and lime-chili drizzle over brown rice or quinoa — bright, quick summer bowls.
# What You’ll Need:
→ Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon chili powder
04 - 1/2 teaspoon garlic powder
05 - Salt and freshly ground black pepper, to taste
→ Mango Salsa
06 - 1 ripe mango, diced
07 - 1/2 red bell pepper, diced
08 - 1/4 red onion, finely chopped
09 - 1 small jalapeño, seeded and minced
10 - 2 tablespoons fresh cilantro, chopped
11 - Juice of 1 lime
12 - Salt, to taste
→ Bowls and Toppings
13 - 2 ripe avocados, sliced
14 - 2 cups cooked brown rice or quinoa
15 - 1 cup shredded romaine lettuce
16 - 1/2 cup cherry tomatoes, halved (optional)
→ Lime Chili Sauce
17 - 3 tablespoons mayonnaise or Greek yogurt
18 - 1 1/2 tablespoons fresh lime juice
19 - 1 teaspoon honey
20 - 1/2 teaspoon chili flakes
21 - Salt, to taste
# How To Make It:
01 - Combine shrimp with olive oil, chili powder, garlic powder, salt, and black pepper in a mixing bowl. Toss to coat evenly.
02 - Heat a skillet over medium-high heat. Add shrimp and sear for 2 to 3 minutes per side until pink and opaque. Transfer to a plate and set aside.
03 - In a clean bowl, gently combine diced mango, red bell pepper, red onion, minced jalapeño, chopped cilantro, lime juice, and a pinch of salt. Set aside to allow flavors to meld.
04 - In a small bowl, whisk together mayonnaise (or Greek yogurt), fresh lime juice, honey, chili flakes, and a pinch of salt until smooth.
05 - Divide cooked brown rice or quinoa among four serving bowls. Layer with shredded lettuce, mango salsa, sliced avocado, and cherry tomatoes if desired.
06 - Arrange cooked shrimp on each bowl. Drizzle with prepared lime chili sauce and serve immediately.
# Expert Tips:
01 -
- This bowl practically serves you summer in every bite, with no heavy lifting in the kitchen.
- The combination of creamy avocado, spicy-tangy sauce, and crisp salsa makes weeknights feel like a treat.
02 -
- Once I tried to rush the shrimp and ended up with chewy bites—cooking them just until opaque is the secret.
- The salsa only sings if you let it rest for a few minutes before serving; that's when flavors bloom together.
03 -
- Always taste your mango—if it’s not sweet, add a pinch of sugar to the salsa.
- Use the same skillet for the shrimp and to warm your rice, so no flavor gets left behind.