Looking for a refreshing and flavorful dish that’s perfect for any occasion? Look no further than these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce! Packed with vibrant colors and bold flavors, this recipe is not only delicious but also easy to make.

Why You’ll Love This Recipe?

Great flavors: The combination of succulent shrimp, creamy avocado, sweet mango salsa, and tangy lime-chili sauce creates a burst of flavors in every bite.
Quick prep time: With simple ingredients and easy-to-follow steps, this recipe can be whipped up in no time.

Perfect for meal prep: These bowls are great for meal prepping lunches or dinners for the week ahead.

Ingredient Notes:

For the Bowls:

Large shrimp, peeled and deveined

Ripe avocados, sliced

Large ripe mango, diced
Cooked rice or quinoa

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

For the Lime-Chili Sauce:

Plain Greek yogurt

Mayonnaise (optional)
Chili powder

Zest and juice of lime

Honey or agave
Salt and pepper to taste

For the Mango Salsa:

Diced mango
Diced red onion

Small jalapeño, finely chopped (optional)

Juice of lime
Chopped fresh cilantro

Salt to taste

Step-by-Step Instructions:

Prepare the Lime-Chili Sauce: In a bowl, mix together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey or agave, salt, and pepper. Set aside.
Make the Mango Salsa: Combine diced mango, red onion, jalapeño, lime juice, cilantro, and salt in a bowl. Mix well and refrigerate.

Cook the Shrimp: Season shrimp with salt and pepper, then cook in a skillet until pink and cooked through.

Assemble the Bowls: In individual bowls, layer cooked rice or quinoa, sliced avocado, cooked shrimp, mango salsa, and a drizzle of lime-chili sauce.
Garnish and Serve: Top with chopped cilantro and serve with lime wedges on the side.

Helpful Tips:

To make this recipe vegetarian, swap shrimp for grilled tofu or tempeh.

For a spicier kick, add more jalapeño to the mango salsa.
Store leftover lime-chili sauce in an airtight container in the fridge for up to 3 days.

Expert Tips for the Best Results:

Marinate the shrimp in lime juice and chili powder for extra flavor.

Use ripe avocados for a creamy texture.
Don’t overcook the shrimp to prevent them from becoming rubbery.

Serving Suggestions:

Pair these Shrimp and Avocado Bowls with a side of fresh salad greens, a crisp white wine, or a fruity margarita for a complete meal experience.

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

Storage and Reheating Tips:

Store leftover components separately in airtight containers in the fridge. Reheat the shrimp and rice in the microwave or on the stovetop, then assemble the bowls with fresh avocado, mango salsa, and lime-chili sauce.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Yes, just make sure to thaw and pat dry before cooking.

How long will the mango salsa keep in the fridge?

The mango salsa will stay fresh for up to 2 days when stored properly.

Can I make the lime-chili sauce ahead of time?

Absolutely! Prepare the sauce and refrigerate it until ready to use.

Conclusion:

These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a delightful combination of flavors and textures that will impress your taste buds. Give this recipe a try and enjoy a fresh and satisfying meal that’s perfect for any occasion. Don’t forget to share your feedback and tag us in your creations!