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

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

These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a vibrant dinner option packed with fresh ingredients and flavors.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American, Mexican, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 12 large shrimp The star of the dish; provides a meaty texture.
  • 1 tablespoon olive oil Adds richness when marinating the shrimp.
  • 1/2 teaspoon garlic powder Enhances flavor for the shrimp marinade.
  • 1/2 teaspoon chili powder Adds warmth and flavor depth.
  • 1/2 teaspoon salt Essential for enhancing the shrimp's flavor.
  • 1/4 teaspoon black pepper Provides a touch of warmth.
For the Salsa
  • 1 ripe avocado Brings creaminess and healthy fats to the dish.
  • 1 mango, diced Introduces sweetness and a tropical flair.
  • 1 medium tomato, diced Adds juiciness and freshness.
  • 1/4 red onion, finely chopped Offers a mild sharpness.
  • 1 tablespoon chopped cilantro Infuses herbal notes into the salsa.
  • 1 small jalapeño or chili, minced Gives a spicy kick.
  • 2 tablespoons lime juice (divided) Brightens the salsa with acidity.
For the Lime-Chili Sauce
  • 1/3 cup sour cream or Greek yogurt Creates a creamy base for the lime-chili sauce.
  • 1/2 teaspoon chili powder Adds a touch of warmth to the sauce.
  • 1/2 teaspoon garlic powder Boosts flavor in the creaminess.
  • 2 tablespoons lime juice (divided) Gives juiciness and tang to the sauce.
For the Bowl Base
  • 2 cups cooked rice Acts as a hearty base for the bowl.
  • 1/2 teaspoon salt Essential for flavor enhancement throughout the dish.

Equipment

  • Grill
  • mixing bowl
  • Grill pan
  • whisk
  • Knife
  • cutting board

Method
 

Preparation
  1. Start by peeling and deveining the 12 large shrimp. In a bowl, combine the shrimp with 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of chili powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Let the shrimp marinate for 15–20 minutes.
  2. Preheat your grill or grill pan over medium-high heat. Grill the marinated shrimp for about 2 minutes on each side or until they turn pink and are charred.
  3. In a mixing bowl, dice the mango, tomato, red onion, and jalapeño. Add 1 tablespoon of chopped cilantro and 1 tablespoon of lime juice, and toss everything together.
  4. In another bowl, mix 1/3 cup of sour cream with 1 tablespoon of lime juice, 1/2 teaspoon of chili powder, 1/2 teaspoon of garlic powder, and a pinch of salt.
  5. Cook the rice according to package instructions until fluffy, usually taking about 15–20 minutes.
  6. To assemble your Shrimp and Avocado Bowls, start with a scoop of warm rice at the bottom of each bowl, layer with grilled shrimp, fresh avocado slices, mango salsa, and drizzle with lime-chili sauce.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 60mgCalcium: 100mgIron: 2mg

Notes

For deeper flavor, marinate your shrimp for a few hours or overnight. Opt for a ripe yet firm avocado to maintain its shape. Adjust jalapeño to taste.

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