Shrimp and Avocado Bowls with Mango Salsa are your perfect answer to dull, repetitive weeknight dinners. These vibrant bowls are zesty, protein packed, and bursting with tropical flavor.
Hi, I’m Jack welcome to my kitchen! As the recipe developer and heart behind Cooks Foody, I believe every dish should tell a story. This blog was born from my passion for good food and better company. Whether you’re juggling work or prepping for a sunny weekend lunch, this recipe promises fresh flavor and simple prep.
Today, I’ll walk you through everything from shrimp selection to salsa tricks, including FAQs, cooking tips, and delicious variations you can try anytime. Let’s dive into flavor!
Why This Shrimp and Avocado Bowls with Mango Salsa Recipe Works
- 🌟 Bursting with fresh flavor from lime, chili, mango & herbs
- ⏱️ Ready in under 30 minutes
- 🥚 Nutritious and balanced with lean protein, healthy fats & fiber
- 🚘 Meal prep-friendly and portable for lunches
- 🌊 Perfect for warm weather or light, refreshing dinners
Choosing the Right Protein for Shrimp and Avocado Bowls with Mango Sals
Best Cuts for This Recipe
- Large shrimp: Firm texture and easy to sear
Buying Tips
- Choose wild caught, peeled, and deveined shrimp for convenience
- Avoid overly fishy smell or greyish color
Substitutions
- Swap shrimp with grilled chicken or tofu
- Use scallops for a gourmet twist
Ingredients & Prep for Shrimp and Avocado Bowls with Mango Salsa
Protein Prep Essentials
- 1 lb large shrimp, peeled & deveined
- Season with lime juice, salt, pepper, and chili powder
Marinade Beams
- Zest & juice of 1 lime
- 1 tsp chili powder
- Salt & pepper to taste
Let marinate for 10 minutes.
Pantry Staples
- 2 cups cooked rice or quinoa
- 1/4 cup Greek yogurt
- 1 tbsp mayonnaise
- 1 tsp honey or agave
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Step-by-Step Cooking Instructions for Shrimp and Avocado Bowls with Mango Salsa
Pre-Cooking Prep for Shrimp and Avocado Bowls with Mango Salsa
- Dice mango, red onion, jalapeño, and avocado
- Mix mango salsa: mango, onion, jalapeño, chopped cilantro, lime juice, pinch of salt
- Cook rice or quinoa if not using leftovers
Cooking Method for Shrimp and Avocado Bowls with Mango Salsa
- Heat skillet on medium high
- Sear marinated shrimp 2-3 min per side until pink and opaque
Doneness Check for Shrimp and Avocado Bowls with Mango Salsa
- Shrimp should curl and turn opaque white-pink with no grey spots
Resting for Shrimp and Avocado Bowls with Mango Salsa
- Let shrimp rest for 2-3 minutes before assembling bowls
Pro Tips for Perfect Shrimp and Avocado Bowls with Mango Salsa
Avoiding Overcooked Shrimp
- Cook on high heat, short time
- Remove from pan promptly
Tool Recommendations
- Cast iron skillet or grill pan
- Citrus juicer for fresh lime
Storage & Reheating
- Store components separately
- Reheat shrimp gently to avoid rubbery texture
Flavor Variations for Shrimp and Avocado Bowls with Mango Salsa
| Variation | Description | Tip |
|---|---|---|
| Spicy Twist | Add extra jalapeño or hot sauce | Sriracha mayo drizzle |
| Keto/Paleo | Use cauliflower rice, skip honey | Avocado oil mayo works well |
| Global Flavors | Add garlic, ginger & sesame | Try Thai chili sauce instead of lime |
Serving Suggestions for Shrimp and Avocado Bowls with Mango Salsa
- 🥚 Pair with fresh tortilla chips or plantain crisps
- 🍻 Serve with crisp white wine like Sauvignon Blanc
- ☕️ Iced hibiscus tea complements tropical notes
FAQs about Shrimp and Avocado Bowls with Mango Salsa
Q: Can I use frozen shrimp?
A: Yes! Just thaw completely and pat dry.
Q: Is this recipe dairy free?
A: Swap Greek yogurt with coconut yogurt.
Q: Can I make this ahead of time?
A: Yes, prep all elements separately and assemble before serving.
Conclusion
This Shrimp and Avocado Bowls with Mango Salsa recipe is fresh, fast, and full of life. Fire up your skillet and give this recipe a try tonight!
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Shrimp and Avocado Bowls with Mango Salsa & Lime Chili Sauce Fresh & Flavorful Bliss 2025
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a tropical-inspired dish bursting with fresh, vibrant flavors. Grilled, smoky shrimp, sweet mango salsa, creamy avocado, and zesty lime-chili sauce come together over a bed of rice or grains for a balanced, nutritious meal. Perfect for a quick weeknight dinner or meal prep, this recipe will transport your taste buds to paradise
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1–2 ripe avocados, sliced
- 1 large ripe mango, diced
- 2 cups cooked rice or quinoa
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
For the Lime-Chili Sauce:
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise (optional)
- 1 tsp chili powder
- Zest and juice of 1 lime
- 1 tsp honey or agave
- Salt and pepper to taste
For the Mango Salsa:
- 1 diced mango
- 1/4 cup diced red onion
- 1 small jalapeño, finely chopped (optional)
- Juice of 1 lime
- 1–2 tbsp chopped fresh cilantro
- Salt to taste
Instructions
- Step 1: Prepare the mango salsa by combining diced mango, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt in a bowl. Mix well and set aside in the fridge.
- Step 2: Make the lime-chili sauce by whisking together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper. Adjust seasoning to taste and set aside.
- Step 3: Pat the shrimp dry and season with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook the shrimp for 2-3 minutes per side until pink and slightly charred.
- Step 4: Assemble the bowls by adding a base of cooked rice or quinoa to each bowl. Arrange grilled shrimp, sliced avocado, and mango salsa on top.
- Step 5: Drizzle lime-chili sauce generously over the bowls. Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy immediately!
Notes
- For added crunch, sprinkle toasted pepitas, chopped nuts, or tortilla strips over the bowls.
- Shrimp can be stored in an airtight container in the refrigerator for up to 2-3 days or frozen for up to 1 month.
- If you prefer, substitute the shrimp with grilled chicken or tofu for a different protein option.
- To adjust spice levels, reduce or omit the jalapeño in the salsa or use mild chili powder.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch