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Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Done Right

Enjoy vibrant Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce, a quick gluten-free meal bursting with tropical flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinade Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Coastal, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Shrimp
  • 1 pound Large shrimp Substitute with grilled chicken, tofu, or tempeh for variation.
  • 2 tablespoons Olive oil For marinating the shrimp.
Seasoning
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Cumin
  • 1 teaspoon Chili powder
  • 1 teaspoon Garlic powder
  • 1 teaspoon Salt Adjust to taste.
  • 2 tablespoons Lime juice Freshly squeezed, for marinade and salsa.
Mango Salsa
  • 1 medium Ripe mango Substitute with pineapple if desired.
  • 1 medium Tomato Cherry tomatoes work well.
  • 1/4 medium Red onion Substitute with green onions if preferred.
  • 1/4 cup Cilantro Herb for garnish.
  • 1 small Jalapeño Optional for spice.
Lime-Chili Sauce
  • 1/2 cup Mayonnaise Greek yogurt is a lighter option.
  • 2 tablespoons Honey Maple syrup can be used as a vegan alternative.
  • 1 tablespoon Chili garlic sauce Or substitute with sriracha.
Bowl Components
  • 2 cups Cooked white or brown rice Quinoa or coconut rice can be used.
  • 2 medium Ripe avocado Toss with lime juice to prevent browning.
  • 1 cup Extra lime wedges For garnish.
  • 1/4 cup Cilantro or green onion Used for garnish.

Equipment

  • Grill pan
  • Mixing Bowl
  • small bowl
  • measuring spoons

Method
 

Preparation Steps
  1. In a mixing bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, and salt. Add shrimp and toss to coat. Marinate for 15-20 minutes.
  2. Prepare rice according to package instructions. Cook for 15-20 minutes until tender and fluffy.
  3. Dice the mango, tomato, and red onion. Combine with cilantro, jalapeño, and lime juice. Season with salt and chill in the refrigerator.
  4. In a small bowl, whisk mayonnaise, lime juice, honey, chili garlic sauce, and salt until smooth. Set aside.
  5. Preheat grill pan over medium-high heat and grill shrimp for 2-3 minutes per side until opaque and charred. Rest before assembling bowls.
  6. Assemble bowls with rice as the base, topped with grilled shrimp, avocado slices, and mango salsa. Drizzle with lime-chili sauce and garnish.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 60mgCalcium: 30mgIron: 2mg

Notes

Ensure avocados are ripe but firm for slicing. Marinate shrimp no longer than 30 minutes to avoid over-seasoning. Chill mango salsa to maintain freshness.

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