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
Scale
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
