Easy Shrimp and Avocado Bowls with Fresh Mango Salsa
Too hot to turn on the oven for long? These Shrimp and Avocado Bowls are for you. They bring a bright, tropical vibe to your kitchen. You get juicy shrimp and sweet mango in every bite.
It is the perfect meal for a warm summer evening. This dish delivers a fresh, clean dinner in under 40 minutes. You will love how the tangy lime cuts through the creamy avocado.
Why This Recipe Is a Winner
You will love how fast this meal comes together. It is a healthy reset that tastes like a vacation. The balance of spice and sweetness is truly incredible. This recipe is a winner for busy weeknights when time is short.
You can feel good about serving this fresh, colorful meal. It is light yet very satisfying for the whole family. It is also perfect for meal prep for your busy week ahead.
Simple Method
Making this dish is a simple, three-part process. You will toss a quick salsa and whisk a sauce. Then, you just sauté the shrimp for a few minutes. It is very beginner-friendly and hard to mess up.
Ingredients You’ll Need
This recipe uses fresh seasonal produce and a few simple pantry staples.
- 1 lb large shrimp, peeled and deveined
- 2 cups jasmine rice, cooked
- 2 ripe avocados, pitted and sliced
- 1 large mango, peeled and diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, finely chopped
- 3 tablespoons lime juice, divided
- 1 tablespoon olive oil
- 1.5 teaspoons chili powder, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 cup plain Greek yogurt
- 1 teaspoon honey
- 1/4 teaspoon cayenne pepper
Step-by-Step
- In a medium bowl, combine diced mango, red onion, cilantro, and 1 tablespoon of lime juice to create the salsa. Set aside at room temperature.
- In a small whisking bowl, prepare the sauce by mixing Greek yogurt, 1 tablespoon of lime juice, 1/2 teaspoon of chili powder, and honey until smooth.
- Pat the shrimp dry with paper towels. Season evenly with 1 teaspoon of chili powder, garlic powder, and salt.
- Heat olive oil in a large non-stick skillet over medium-high heat. Add shrimp in a single layer and sauté for 2 to 3 minutes per side until pink and opaque.
- Divide the cooked jasmine rice into four serving bowls.
- Top each bowl with a portion of the sautéed shrimp, mango salsa, and sliced avocado.
- Drizzle the prepared lime-chili sauce over the ingredients and serve immediately with an optional lime wedge.
Best Ways to Enjoy It
Serve these in your favorite wide, shallow bowls. Add a few extra lime wedges on the side for squeezing. You could even add some crunchy tortilla chips for texture. It makes for a lovely, colorful presentation that guests will enjoy.
Storage & Reheating
Store the components in separate airtight containers for the best results. The shrimp and rice stay fresh for three days. Keep the avocado pit in the container to help prevent browning. Reheat the shrimp gently in a pan to keep them tender. The mango salsa is always best enjoyed cold.
Recipe Tips
- Don’t skip patting the shrimp dry before you season them.
- Avoid overcooking the shrimp to keep them juicy and tender.
- Use a ripe mango that yields slightly to gentle pressure.
- Make the salsa first to let the flavors mingle together.
- For a summer BBQ, grill the shrimp on skewers instead.
- Double the sauce for extra creamy goodness in every bite.
Ways to Switch It Up
- Swap shrimp for firm tofu for a great vegetarian option.
- Use cauliflower rice to keep the meal low-carb and light.
- Try peaches instead of mango during the peak of summer.
- Swap maple syrup for honey for a slightly different sweetness.
FAQs
Can I make this ahead?
Yes, this is an excellent choice for meal prep. Just keep the salsa and sauce separate until you eat. This keeps everything crisp and fresh for your lunch.
Is this dish very spicy?
It has a very gentle kick from the chili powder. You can omit the cayenne pepper if you prefer no heat. The honey in the sauce helps balance the spices perfectly.
Can I use frozen shrimp?
Absolutely, just ensure they are fully thawed before cooking. Pat them very dry so they sear properly in the pan. This ensures your Shrimp and Avocado Bowls aren’t watery.
I hope these bright bowls bring a little sunshine to your dinner table. They are so simple to make and truly refreshing. Happy cooking!
— Clara
Ingredients
Method
- In a medium bowl, combine diced mango, red onion, cilantro, and 1 tablespoon of lime juice to create the salsa. Set aside at room temperature.
- In a small whisking bowl, prepare the sauce by mixing Greek yogurt, 1 tablespoon of lime juice, 1/2 teaspoon of chili powder, and honey until smooth.
- Pat the shrimp dry with paper towels. Season evenly with 1 teaspoon of chili powder, garlic powder, and salt.
- Heat olive oil in a large non-stick skillet over medium-high heat. Add shrimp in a single layer and sauté for 2 to 3 minutes per side until pink and opaque.
- Divide the cooked jasmine rice into four serving bowls.
- Top each bowl with a portion of the sautéed shrimp, mango salsa, and sliced avocado.
- Drizzle the prepared lime-chili sauce over the ingredients and serve immediately with an optional lime wedge.
