Prepare to fall in love with a bowl that captures everything you crave in one vibrant meal: Chili Lime Shrimp Bowls with Mango-Avocado Salsa are bright, bold, and bursting with zesty and tropical flavors. This bowl serves up juicy, chili-spiced shrimp atop a generous bed of fluffy rice, crowned with a cool, creamy salsa of mango and avocado. With every forkful, you’ll swoon over the balance of heat and tang, crunch and creaminess, sweet and savory. This is the kind of dish that instantly lifts your mood, whether it’s a weeknight dinner or a sunny weekend lunch.
Ingredients You’ll Need
Ingredients You’ll Need
It’s truly amazing how just a handful of fresh, colorful ingredients can create such a lively, unforgettable meal. Every element plays a deliciously important role—adding zest, depth, or splashy color to your Chili Lime Shrimp Bowls with Mango-Avocado Salsa.
- Large shrimp: Plump, peeled, and deveined shrimp soak up all those spicy, citrusy flavors and cook in minutes for juicy perfection.
- Olive oil (for marinade and salsa): A fruity, rich base that helps carry flavors while keeping the shrimp and salsa lush, not dry.
- Lime juice and zest: This double hit delivers that punchy tang and perfume essential for the marinade and brightens up the salsa too.
- Chili powder: The classic smoky, spicy backbone of the shrimp, providing a lovely warm heat without overpowering.
- Cumin: Earthy and aromatic, cumin brings subtle depth to every bite.
- Cayenne pepper (optional): If you like things hot, this brings fiery energy; adjust to your preferred spice level.
- Salt and pepper: Simple but vital, enhancing all the other flavors without competing with them.
- Jasmine or brown rice: Choose jasmine for a fragrant, tender base, or go for brown rice if you want a nutty, hearty bite and added nutrition.
- Ripe mango: Sweet, juicy mango cubes add sunny color and tropical sweetness that beautifully contrast the chili-lime shrimp.
- Avocado: Creamy and mellow, avocado is cooling comfort, balancing spice and tang.
- Red onion: Finely chopped for pops of sharpness and a pretty purple accent.
- Fresh cilantro: Chopped fresh cilantro brings cool, herbal brightness to both shrimp and salsa.
- Lime wedges (for serving): A squeeze at the end lets everyone add their own fresh burst of citrus.
- Optional toppings: Shredded cabbage or sliced radishes lend crunch and color if you love some extra texture.
How to Make Chili Lime Shrimp Bowls with Mango-Avocado Salsa
Step 1: Marinate the Shrimp
Start by whisking together olive oil, lime juice and zest, chili powder, cumin, a dash of salt and pepper, and a sprinkle of cayenne if you like a little kick. Toss your peeled and deveined shrimp in this lively marinade until everything is evenly coated. Let them soak for about 15 to 20 minutes—this quick bath is all it takes for the shrimp to soak in incredible flavor and really shine!
Step 2: Cook the Rice
While the shrimp is marinating, prepare your rice as per the package instructions. Whether you go with fragrant jasmine or hearty brown rice, this is going to be the cozy, pillowy bed for all those gorgeous toppings. Feel free to make extra for easy leftovers!
Step 3: Make the Mango-Avocado Salsa
Now, for the salsa that’s going to steal the show! Gently combine the diced mango, creamy avocado, finely chopped red onion, fresh cilantro, a splash of lime juice, and just a touch of olive oil. Don’t forget a little salt to bring everything to life. Stir delicately so you don’t mash the avocado—think vibrant, chunky, and inviting.
Step 4: Cook the Shrimp
Heat a skillet or grill pan over medium-high heat. Once hot, add the shrimp (shake off excess marinade as you go). Cook for about 2 to 3 minutes per side, just until they turn a lovely pink and are cooked through. Don’t overcrowd the pan—do this in batches if needed so you get that beautiful sear on each shrimp!
Step 5: Assemble Your Chili Lime Shrimp Bowls with Mango-Avocado Salsa
Grab your bowls and divide the freshly cooked rice between them. Top generously with the hot, zesty shrimp and a big scoop of that sunshiney mango-avocado salsa. Add a final flourish of lime wedges and a sprinkle of cilantro, and you’re ready to dig in!
How to Serve Chili Lime Shrimp Bowls with Mango-Avocado Salsa
Garnishes
A lively finishing touch can take your Chili Lime Shrimp Bowls with Mango-Avocado Salsa from great to truly memorable! Scatter on extra fresh cilantro, a flourish of sliced radishes, or some shredded cabbage for crunch. Don’t skimp on lime wedges, either—everyone loves squeezing that zesty juice over their own bowl for an extra tangy pop.
Side Dishes
While these bowls are a complete meal on their own, you can round things out with sides that complement their fresh, bold character. Light tortilla chips, grilled street corn, or a simple leafy green salad with lime vinaigrette are all fantastic picks. If you’re feeding a crowd, try serving with black beans or a roasted veggie platter to stretch the feast further.
Creative Ways to Present
For a playful twist, layer the shrimp, rice, and salsa in clear glasses or jars for an eye-catching party appetizer. Or, set out all the components “build-your-own” style and let everyone assemble their own Chili Lime Shrimp Bowls with Mango-Avocado Salsa. This is perfect for family dinners or casual gatherings—kids especially love making their own colorful creations!
Make Ahead and Storage
Storing Leftovers
If you end up with extra Chili Lime Shrimp Bowls with Mango-Avocado Salsa, keep the components separate for the freshest results. Store shrimp, rice, and mango-avocado salsa individually in airtight containers in the fridge, and assemble just before serving to maintain the best textures.
Freezing
While the shrimp and cooked rice freeze beautifully (just let them cool before transferring to freezer-safe containers), the mango-avocado salsa does not freeze well due to the delicate nature of the fresh produce, especially avocado. For meal prep, freeze the shrimp and rice and make the salsa fresh on the day you plan to serve.
Reheating
To bring leftovers back to their flavorful best, gently reheat the shrimp and rice in a skillet over low heat or in the microwave until just warmed through. Avoid overheating the shrimp to keep them tender. Add fresh salsa and garnishes after reheating for the most vibrant, freshly made taste.
FAQs
Can I make Chili Lime Shrimp Bowls with Mango-Avocado Salsa ahead of time?
Absolutely! You can prep the sauce for the shrimp, cook the rice, and make the salsa a few hours early—just keep the avocado pit in the salsa to help prevent browning. Assemble everything just before serving for the brightest flavors and best textures.
What can I use if I don’t have mango for the salsa?
No mango? Try diced pineapple, peaches, or even strawberries for a different twist. Each brings its own unique sweetness and color to Chili Lime Shrimp Bowls with Mango-Avocado Salsa, and the bowl will be just as irresistible.
Is this dish good for meal prep?
Yes, Chili Lime Shrimp Bowls with Mango-Avocado Salsa are meal-prep friendly! Make the shrimp and rice ahead, store separately, and whip up the salsa right before eating. Portion into containers for quick, exciting lunches all week.
Can I use frozen shrimp?
Definitely—just thaw the frozen shrimp completely and pat them dry with a paper towel before marinating. This ensures the marinade sticks and your Chili Lime Shrimp Bowls with Mango-Avocado Salsa turn out perfectly juicy every time.
What can I substitute if I want a low-carb version?
You can swap in cauliflower rice for a lighter, lower-carb base. It’ll soak up all those wonderful juices and zest just as well, making your Chili Lime Shrimp Bowls with Mango-Avocado Salsa perfect for just about any eating style.
Final Thoughts
If you’re searching for a meal to wow your taste buds and brighten your day, Chili Lime Shrimp Bowls with Mango-Avocado Salsa is exactly what you need. Don’t wait for a special occasion—treat yourself and those you love to this fresh, colorful recipe, and get ready for big flavor and smiles all around!
Print
Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
These Chili Lime Shrimp Bowls with Mango-Avocado Salsa are a perfect balance of flavors and textures. Tender, marinated shrimp paired with a vibrant mango-avocado salsa served over fluffy rice make for a delicious and healthy meal.
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
For the Bowls:
- 1 cup jasmine rice or brown rice, cooked
- 1 ripe mango, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice (for salsa)
- 1 tablespoon olive oil (for salsa)
- Salt to taste
- Lime wedges, for serving
Instructions
- Marinate the Shrimp: In a medium bowl, whisk together olive oil, lime juice, lime zest, chili powder, cumin, cayenne pepper, salt, and pepper. Add the shrimp and toss to coat. Marinate for 15–20 minutes.
- Cook the Rice: Meanwhile, cook the rice according to package instructions.
- Prepare the Salsa: Combine mango, avocado, red onion, cilantro, lime juice, olive oil, and salt in a bowl. Mix gently and set aside.
- Cook the Shrimp: Heat a skillet or grill pan over medium-high heat. Cook the marinated shrimp for 2–3 minutes per side until pink and cooked through.
- Assemble the Bowls: Divide the rice between serving bowls, top with shrimp and a generous scoop of mango-avocado salsa. Garnish with lime wedges and extra cilantro if desired.
Notes
- For added crunch, top with shredded cabbage or sliced radishes.
- You can substitute cauliflower rice for a low-carb version.
- The salsa can be made a few hours in advance and stored in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 8g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 190mg
